Soy Sauce – meaning & use in Chinese cuisine
Soy Sauce – The Liquid Qi of Chinese Cuisine
Soy sauce („Chǐyóu“) is the cornerstone of Chinese seasoning tradition – fermented sunlight in liquid form. In Traditional Chinese Medicine (TCM), fermented soy acts harmonizing on Spleen and Stomach, strengthens Middle Jiao Qi and transforms food into vital energy. Lee Kum Kee crafts two masterpieces: Premium Light Soy Sauce (jiàngyóu) with fresh saline aroma for precise seasoning – slightly cooling, ideal for clearing heat. Premium Dark Soy Sauce through extended fermentation and caramel develops deeper, sweeter warmth – it nourishes Blood (Xuě) and gives dishes not only color but energetic depth.TCM wisdom: High salt content (17–19 g/100ml) strengthens Kidneys in moderation, burdens Heart in excess. Dark soy’s higher sugar (17 g) makes it warmer and more nourishing – ideal for Yin deficiency; light soy’s 10 g sugar remains neutral and universally applicable.
Two Souls in One Tradition
Light Soy Sauce: Shorter fermentation, light amber, salty-fresh. In TCM slightly cooling – enters Kidney and Bladder meridians, clears mild heat and supports "descending" Qi movement. Dark Soy Sauce: Extended fermentation with caramel, deep mahogany, sweet-salty-rich. Ripened warmth nourishes Liver Blood, strengthens "ascending" movement and gives dishes visible and invisible depth. Both strengthen the Center – yet through different paths.
Ingredients & Transparency
Light: Water, salt, soy 11%, sugar, WHEAT flour, preservative E211, flavor enhancers E631/E627.Dark: Water, salt, caramel color E150a, sugar, defatted SOYBEANS 10%, WHEAT.
Allergens: Both contain SOY and WHEAT. Dark sauce is preservative-free – its natural shelf life comes from extended fermentation, a sign of mature Qi.
Nutritional Profile per 100 ml
Light: 21.99 kcal | Fat 0.5 g | Carbs 14 g (sugar 10 g) | Protein 7.7 g | Salt 17.2 g.Dark: <0.5 g fat | Carbs 31 g (sugar 17 g) | Protein 6.1 g | Salt 19.3 g.
In TCM, light sauce’s higher protein reflects its „building“ quality; dark sauce’s higher sugar reveals its „warming, nourishing“ nature – yet always use moderately to avoid dampness.
Culinary Application
Light: For seasoning during cooking – 1–2 tsp for soups, steaming or marinades. Its lightness doesn’t disturb ingredient Qi.Dark: For color and depth at the end – ½–1 tsp for red-cooking (hóngshāo) or fried noodles. Its warmth harmonizes with ginger and star anise for strengthening dishes.
TCM Balance Principle
Never use soy sauce pure or excessive – it's a companion, not protagonist. Pair light sauce with cooling ingredients (cucumber, tofu) for heat patterns; dark sauce with warming herbs (ginger, cinnamon) for cold or fatigue. Creates dishes in harmony with your constitution.
Fermentation – The Soul of Efficacy
The magical transformation of soybeans by mold (Kōji) makes sauce more digestible and amplifies its effect on Spleen/Stomach. In TCM, fermentation equals "pre-digestion" – it eases digestive burden and makes the bean's Qi more accessible. Dark sauce through extended aging especially valuable for weakened Middle Jiao.
Storage & Freshness
Always store cool and dark – light and heat destroy not only aroma but the subtle Qi of fermentation. Natural shelf life reflects the TCM principle: "What ripens naturally preserves its essence (Jīng) longer."
Cultural Heritage
Soy sauce emerged over 2,500 years ago as byproduct of fermented soybean paste (jiàng). It symbolizes Chinese wisdom: From simplicity, through time and patience, greatness emerges – a principle shared by both cuisine and TCM.
Summary
Two faces of one essence: Lee Kum Kee Premium Soy Sauces honor TCM through respectful fermentation. Light sauce for clarity and lightness, dark sauce for depth and nourishment – both serve the same purpose: harmonizing meal Qi and strengthening the Center.