If you’ve spent any time cooking from this blog, you’ve probably noticed that in some of our recipes, we call for a couple different types of soy sauce.Most often, it’s light soy sauce and dark soy sauce.But if you’re standing in the Asian grocery store aisle, staring at a wall of bottles, you’ll see even more different types, which can get confusing! The truth is, not all soy sauces are the same — and using the right one really does make a difference in the final dish.

Each type has its own flavor profile, color, and purpose, and once you understand the distinctions, you’ll start reaching for the right bottle instinctively.We’ve partnered with Lee Kum Kee, a heritage brand founded in 1888 (with their invention of another staple Chinese ingredient—oyster sauce), to break down the six types of Chinese soy sauce that we think every home cook should have on their radar.Here’s what sets each one apart, how to use it (including suggested recipes!) and why each one deserves a spot in your pantry.

Note: This post was created in partnership with Lee Kum Kee.As always, all opinions are our own.1.

Chinese Light Soy Sauce What it is: Chinese light soy sauce is the everyday workhorse of Chinese cooking — the bottle you’ll reach for more than any other.If a recipe on The Woks of Life calls for simply, “soy sauce” or “light soy sauce,” this is what we mean.“Light” here refers to its color and cons

Read More