Instructions: Soy sauce is an essential ingredient of Chinese cooking. It is made from a mixture of soyabeans flour and water which is then naturally fermented and aged for some months. The liquid which ls finally distilled is soy sauce. There are two main types:

light soy sauce

As the name implies this is light in colour but it is full of flavour and is the best one to use for cooking. It is saltier than dark soy sauce. It is known in chinese grocers as Superior soy.

dark soy sauce
This sauce is aged for much longer than light soy sauce hence its darker almost black colour. It is slightly thicker and stronger than light soy sauce and is more suitable for stews. I prefer it to light soy as a dipping sauce. It is known in Chinese grocers as soy Superior Sauce.

Most soy sauces sold in supermarkets are dark soy. Chinese grocers sell both types and the quality is superior. Be sure you buy the right one as the names are very similar.

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