Rich and thick, this dark Chinese soy sauce adds a full-bodied texture to stews, marinades and sauces. Use it in the syrupy sauce that coats Chairman Mao’s red-braised pork. It has a hint of sweetness and a subtle soy bean flavour.
As a Chinese soy sauce, rather than Japanese, the ‘dark’ refers to colour rather than salt content. Read more about the difference between Chinese and Japanese style soy sauce in our guide.
This soy sauce is made from non-genetically modified soybeans which have been naturally fermented without any added MSG or preservatives. It’s suitable for vegetarians and vegans.
Lee Kum Kee was founded by a cook from Guangdong village who discovered oyster sauce in 1888. Known for the range and quality of its Chinese sauces, the company is now a global brand, widely used in Chinese restaurants around the world.
Ingredients: Soy sauce (30%) (water, soybean, salt, wheat flour), colours: e150a, e150c; sugar, salt. Allergens are listed in bold.
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