Light soy sauce is a key part of Chinese cooking, created by naturally brewing soy beans with wheat, yeast and sugar. Light soy sauce is made from the first pressing of the fermented soy beans. Adding soy to a dish is the traditional way of salting Chinese food. Usually a combination of dark and light is used – dark soy for its colour and mellow notes, and light soy for its salty flavours.
Light soy sauce is generally used in Chinese cooking rather than as a dipping sauce. Add a splash of light soy sauce to season and enrich Chinese sauces and marinades.