Light soy sauce usually has a light yellow color and tastes salty and delicious. It is commonly used in cooking to provide a salty flavor to dishes without significantly changing color.
Dark soy sauce often has a dark brown color and a thicker texture. It is often used to add color and depth, giving dishes a blended texture.
Doubanjiang is made from fermented soybeans and wheat and has a complex salty taste and flavor. It's especially common in Sichuan and spicy dishes.
Applications in cooking:
Light soy sauce is ideal for stir-frying, soups and pickling, adding a deep, salty flavor to foods.
Dark soy sauce is commonly used for grilling, braised vegetables and steaming, bringing a dark and rich flavor to food.
Doubanjiang is commonly used in Sichuan cuisine, spicy cooking and as a condiment.
