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Since doing my soy sauce taste testing videos, my preferences for cooking Chinese food have evolved. In this video, I dive into the soy sauces I currently use, from light soy sauces like Lee Kum Kee Premium to finishing sauces like Donggu. I also explore the key differences between Chinese and Japanese soy sauces, their unique uses, and why mixing the two just doesn’t work.

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Chapters:
0:00 My changing soy sauce preferences
0:36 Understanding Chinese vs. Japanese soy sauce
1:50 Why you shouldn’t mix soy sauce types
2:48 Exploring Chinese light and dark soy sauces
3:55 Best uses for light soy sauce
4:44 Dark soy sauce: rich color and deeper flavor
5:28 My top three Chinese light soy sauces
6:43 Japanese soy sauce brands I recommend
7:54 Honorable mention: Maggi seasoning
8:24 My go-to dark soy sauce for now
9:48 Why I don’t use low sodium soy sauces
10:53 Tamari: my honest opinion
11:48 Closing thoughts and viewer recommendations

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My FAVORITE Soy Sauces for Cooking Chinese Food! I Keep In My Pantry | JON KUNG
   • My FAVORITE Soy Sauces for Cooking Chinese...