We're Nate Tate and Mary Kate Tate, a brother and sister cookbook author team obsessed with all things China. We create authentic and accessible Chinese recipes for home cooks. See more...

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Light soy sauce 生抽 (shēng chōu)

This is the most commonly used version of the ubiquitous Chinese condiment and is sometimes just labeled as soy sauce in Western supermarkets. It is made with fermented soybeans and has a light, salty taste. Its name literally means “fresh soy sauce” because it is made from the first pressing of the soybeans after fermenting.

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