Pearl River Bridge Superior Dark Soy Sauce

You are probably most familiar with brands of soy sauce like Kikkoman. You might even consider Kikkoman "regular" soy sauce, and have stumbled upon a recipe that calls for both light or "regular" soy sauce and dark soy sauce. You have been told both are essential to the recipe. This is correct; you do need both for the flavour you're after.But, to be precise, Kikkoman is a Japanese dark soy sauce. This product, as well as the recipe you're likely looking at, is referring to Chinese dark soy sauce, and the two are worlds apart in flavour.Japanese soy sauces are made differently than Chinese soy sauces, and the result is that Japanese soy sauces are more sweet and mild than their Chinese counterparts.Considering this, if you're making a dish that calls for both light soy sauce and dark soy sauce, it is my opinion that it's perfectly suitable to use a product like Pearl River Bridge's Chinese dark soy sauce in tandem with a brand like Kikkoman, which is more accessible and common in most kitchens; though they are both, by name, "dark" soy sauces, the mild and sweet flavour of common Japanese dark soy sauces like Kikkoman pair nicely with the bold and rich Chinese dark soy sauce. Of course, if you're chasing complete authenticity, you'll want to look for a proper Chinese light soy sauce as well, but if you're asking what do you NEED to buy, I think this product will likely pair nicely with your reliable bottle of Kikkoman for whatever recipe led you to this product.But let me be clear: Chinese dark soy sauce is a rich and intense flavour of soy sauce, and it's an essential component of many recipes that cannot be replaced by merely using more light soy sauce or Japanese dark soy sauce in its place (and unless the recipe specifically calls for it, assume the recipe is referring to Chinese dark soy sauce; it virtually always is). Chinese dark soy sauce adds a depth of flavour and brings a sophistication to the dish that, without, will wind up tasting underdeveloped, mild, and a bit tangy.This is one of my preferred brands for Chinese dark soy sauce; it has that toasty, salty-sweet, and bold flavour I expect from a Chinese dark soy sauce, and although I must confess it's perhaps one of the saltier varieties I've encountered, I don't mind that terribly, as the quality is still quite satisfactory.One word of caution: do be careful with the lid; as it seems to leak easily, so be sure you're not jostling it around too much while it's closed.

Consistent product. Love it

This adds great flavor to any Chinese food dish!

Husband loves this for the color and flavor it adds

This is a nice tasting soy at a reasonable price so I have no complaints but I will temper that praise with this; if you’re looking for a really deep flavor then you might want to choose a different sauce because this soy is, IMO, pretty mild. Don’t get me wrong, it’s very pleasant, just mild.

Great For Cooking. Rich sweet/salty/earthy Flavor. We love it for making Chinese BBQ Pork (Char Sui). A bottle lasts a long time for regular home cooking because most recipes don't call for much.You've probably only had Chinese BBQ Pork as an appetizer at your local Chinese restaurant, but when cooked at home and eaten fresh and warm from the oven, it is fantastic as an entree. Or to build BBQ pork sandwiches. Being retired on a fixed income, we need to stretch our food dollars. This Char Sui dish allows use of the least expensive cuts of pork (pork butt) which we can often buy on sale for $1 per pound, or can buy every day for about $1.50 a pound. Simple to fix in the oven - this is gourmet dining on a small budget. This dark soy sauce is in important flavor ingredient for this dish. It will earn you the admiration of your family.

I have changed my Asian cooking all together thank's to Jet Tila and Rachel Ray. I love making fried rice with leftovers. The soy we buy atthe grocery store has way more salt than we need. After getting the lesson on light and dark soy. (You need both). It is the perfect balance. My lo Mein and fried rice is better than my local takeout. Our favorite went out of business during 2020.

I tried a number of online ordered dark soy sauces since I couldn't find any locally. This one so far has been the most consistent and the best tasting in all of my dishes. I went on a years long mission to recreate a ton of recipes from a Sichuan restaurant that closed when the owner passed away. None of his family was willing to run the restaurant so it closed down, but his food was by far the best and most authentic I've tasted since I went to visit the Sichuan province. It's not 100% the same, but it's close enough that I feel like I'm eating his cooking again.Absolutely became a staple for everything from chinese food to sesame crusted salmon. My wife and I buy this often enough that we wish it was sold in our local grocer.