Chinese soy sauce
A fermented sauce of soybeans and wheat, coming light and dark, for wok stir-fries, marinades, braised dishes, dumplings and noodles.
Chinese soy sauce is a fermented sauce of soybeans, wheat, salt and water; it comes light (thin, salty, for seasoning and dipping) and dark (thicker, less salty, slightly sweetish, with a caramel note, for colour and braising). It is used in wok stir-fries, marinades, sauces, braised dishes (hong shao), dumplings and noodles, and also as a table condiment.
Calories, proteins, fats and carbohydrates per 100 g of product
Chinese soy sauce, Raw: Calories 60.0 kcal, Proteins 10.5 grams, Fats 0.1 grams, Carbohydrates 5.6 grams per 100 g of product.
Recipes with this ingredient
The recipe was shared by Li Shan, a chef at the Turandot restaurant.
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The recipe was shared with us by the chef of the AQ Kitchen restaurant Andrey Zhdanov.
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Warm salad with duck breast is an exquisite dish of Chinese cuisine that combines the tenderness of duck meat with the brightness of fresh vegetables and aromatic spices. This salad is a true gastronomic delight where crispy romaine and arugula leaves blend with juicy, flavorful duck breast marinated in a spicy mix of honey, soy sauce, and ginger. Orange zest adds citrus freshness while pomegranate seeds and nuts provide a hint of sweetness and textural variety. Tkemali and balsamic vinegar in the dressing enhance the rich flavor, making the dish harmonious and layered. Such a salad is a wonderful choice for a warm dinner or festive table where it will truly shine with its sophistication and rich taste.
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