Soy Sauce for Beginners

by Kirstin Chen

“Real soy sauce is as complex as a fine wine—fruity, earthy, floral also can, lah.” Uncle Robert pointed out the lively acidity of the light soy sauce in comparison to the rich, mellow sweetness of the dark one. Light soy, he explained, was used for seasoning and dipping; dark soy was used for cooking because its flavors developed under heat.

Ba poured out the Sprite and tipped in a dash of dark soy sauce. The caramel streak swirled through the glass like an ominous cloud.

Chinese families believe all problems can be solved over food.”

Chinese restaurants, where ambience and service seemed intentionally halfhearted to highlight the care lavished upon the cuisine.