Soy sauce is a popular Chinese condiment that comes in two main types, light and dark. They’re similar in flavor with differences that make them better suited for different uses.

Light soy sauce is thin and dark with a light sweetness and acidity. Slightly saltier than dark soy sauce, light soy sauce is more common in Chinese cooking.

This is because light soy sauce can reliably add flavor without altering color. Its light flavor makes it a preferred dipping sauce for foods like dumplings.

Sugar or caramel is added to dark soy sauce, giving it a darker color and sweeter flavor. It’s often used sparingly or as a finishing touch since it can overpower other flavors.

Dark soy sauce adds a wine-like complexity to foods like stews and braises, but it can overly darken them if cooked for too long. Therefore, it’s added late in the cooking process.