Soy Sauce, Pearl River Bridge Superior Dark ,16.9-Ounce Plastic Bottles

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Soy Sauce, Pearl River Bridge Superior Dark ,16.9-Ounce Plastic Bottles

Regular Price: US$45.00

Special Price US$34.99

Availability: In stock

Supplier: Pearl River Bridge

Category: Grocery & Gourmet Food Pantry Staples & Cooking Ingredients Pantry Staples Sauces & Gravies & Marinades Sauces Asian Soy Sauce

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US$64.98


	Mushroom Flavored Dark Soy Sauce	Superior Light Soy Sauce	Superior Dark Soy Sauce	Golden Label Light Soy Sauce
Nose	Subtle and rich	Strong, natural flavor of perserved beans	Bold and intense	Fragrant and fresh
Color	Very dark, rusty brown, syrupy consistency	Clear, amber-gold	Opaque, very dark red-black, thick syrupy consistency	Very clear, pale amber
Palate	Mellow, salty-sweet with a long umami finish	Intensely salty, yet sweet and almost juicy	Intense sour-bitterness straight away, with strong umami depth	Intensely salty, but with a sweetness towards the finish
Use	In dishes where you want lots of color. A perfect choice for red-brasied dishes. Try the mellower flavors in a noodle soup as well as stir fries and marinades, for umami depth that keeps on going.	In dishes where you don't want much color. Ideal for stir frying vegetables and marinating fish and meat. A great choice for dipping wontons, spring rolls and seafood.	In dishes where you want lots of color, like red-braised dishes. Ideal for stir frying chicken or pork, or marinating beef strips. For cooking rather than dipping.	In dishes where soy sauce is the main flavour. Use for dipping, cooking, or to finish a dish before serving.

Pearl river bridge superior dark soy sauce comes from the later batches of soy sauce procured during the last stages of the brewing process. The pearl river bridge open-air, sunlit fermentation method provides exceptional flavor, color and consistency. Use in stir-fry both in the wok and poured over finished dishes, or as you would as a condiment or dipping sauce. Also works great as a marinade. Note: "dark" soy sauce denotes its color, not its salt content. Chinese chefs commonly choose "light" or "dark" soy sauce depending on the amount of color they want the sauce to impart on the dish.