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Dark soy

Dark soy is thicker and aged for longer than light, giv­ing it a greater depth of flavour. Its also a lit­tle less salty, aided by the ad­di­tion of caramel or mo­lasses.

Light soy

Light soy, in turn, is less full bod­ied but has a saltier kick. Chi­nese recipes of­ten in­clude a com­bi­na­tion of both sauces to cre­ate a more rounded flavour.

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