Wok Cooking Question

[Bassomatic]

So I don'tuse my wok a lot, I've been told by a friend who owns a Chinese restaurant I make good fried rice tho.
Why on so many videos do people use "light" and "dark" soy sauce why not just use normal shit ?

I use basic bitch Kikoman mostly. So what's different with light and dark and why do you need to use both?

 

[Mesh Gear Fox]

Dark is a lot thicker and sweeter than regular (light). It's not nearly as salty and is used to add a rich flavor to dishes. It's quite good, actually.

 

[Poppavalyim Andropoff]

Dark for colour so use it sparingly
Light for taste so go to town

Also finish with some sesame oil

Kikoman is basic use the Lee Kum Lee it’s in every Chinese restaurant & supermarket.

 

[𝕺𝖑' 𝕯𝖎𝖗𝖙𝖞 𝕱𝖆𝖙𝖘𝖔]

Dark is a lot thicker and sweeter than regular (light). It's not nearly as salty and is used to add a rich flavor to dishes. It's quite good, actually.

Chinese dark soy sauce isn't sweet and is barely thicker, it just adds a deeper brown/reddish color compared to light (regular). I think youre confusing it with thai/indonesian sweet soy.

If you've ever noticed that some Chinese takeout places have the deeper brown fried rice vs a light tan/yellowish color, the color difference is mostly due to dark soy.

Dark for colour so use it sparingly
Light for taste so go to town

Also finish with some sesame oil

Kikoman is basic use the Lee Kum Lee it’s in every Chinese restaurant & supermarket.
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LKK is great but I also really like the kikkoman that's made in Japan, it tastes better than the American version imo

 

[Mesh Gear Fox]

Chinese dark soy sauce isn't sweet and is barely thicker, it just adds a deeper brown/reddish color compared to light (regular). I think youre confusing it with thai/indonesian sweet soy.

I have always used Chinese made dark soy sauces. There are 2 varieties, sheng chou and lao chou. Sheng chou has a deeper flavor while lao chou has a darker color.