Wufnu Posted March 23, 2009 at 11:50 AM Report Share Posted March 23, 2009 at 11:50 AM I'm trying to work my way through some Chinese recipes and I keep seeing 老抽 but I can't figure out what it is. Tough pull, tough smoke, ???? I have no idea. Quote Link to comment Share on other sites More sharing options...
roddy Posted March 23, 2009 at 11:59 AM Report Share Posted March 23, 2009 at 11:59 AM Dictionary Quote Link to comment Share on other sites More sharing options...
skylee Posted March 23, 2009 at 12:03 PM Report Share Posted March 23, 2009 at 12:03 PM it's dark soy sauce. also take a look at this -> http://usa.lkk.com/Common/08Consumer/CS003.aspx?Catalog=LKK&OID=99&MaterialCode=66 you might as well learn one more relevant term -> 生抽 (soy sauce) Quote Link to comment Share on other sites More sharing options...
Wufnu Posted March 23, 2009 at 12:18 PM Author Report Share Posted March 23, 2009 at 12:18 PM D'oh! Feel silly. I'm using the MDBG dictionary program, really handy, but this word it didn't have. The other soy sauces it translated just fine Gonna make me some: http://www.meishichina.com/Eat/Nosh/200710/21809.html Mmmmm Quote Link to comment Share on other sites More sharing options...
Wufnu Posted March 23, 2009 at 12:20 PM Author Report Share Posted March 23, 2009 at 12:20 PM Holy smoke, that Nciku website is amazing. I've been using Mandarin Tools, Yellow Bridge, and MDBG but that website seems much better. Thanks! Quote Link to comment Share on other sites More sharing options...
heifeng Posted March 23, 2009 at 11:41 PM Report Share Posted March 23, 2009 at 11:41 PM yeah, I think this type of soy sauce is generally thicker too..not necessarily just darker...or is that a different type of soy sauce..hmm darn..now i need to look this up too...ok..here we go ..I'm not as confused as I thought I was.. Quote Link to comment Share on other sites More sharing options...
teaforme Posted March 24, 2009 at 03:19 AM Report Share Posted March 24, 2009 at 03:19 AM 老抽：Dark soy sauce or old soy sauce. It's often added to a dish to give it coloring. This is used in SMALL amounts. I repeat, SMALL amounts, as it is very salty. Also, too much will also make your dish look really dark and unattractive. It's most often used in braised dishes 焖 and hongshao dishes 红烧, though you'll see it elsewhere, too. 生抽：Light soy sauce or plain soy sauce. This is your everyday soy sauce. It's used in most everything. If a recipe simply calls for soya sauce or soy, this is the one you pull out. There's also countless other varieties of soy sauce. Lee Kum Kee and other brands have made sauces just for chicken, fish, seafood, noodles, etc. You can experiment with those, but the two listed above are the staples of any Chinese kitchen. Lastly, play around with different soy sauce brands (and sub-brands within a big brand). They are not created equal! A bad soy sauce will ruin the flavor of your dish. Quote Link to comment Share on other sites More sharing options...
Qifeng.Xing Posted July 24, 2009 at 09:11 AM Report Share Posted July 24, 2009 at 09:11 AM I think it just different in whether they added caramel. 老抽 has added caramel Quote Link to comment Share on other sites More sharing options...
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