In our Chinese recipes call for “soy sauce,” “regular soy sauce,” or “light soy sauce,” we are always referring to Chinese light soy sauce--Superior Soy Sauce (sheng chou, ??). It is generally thinner and lighter in color than the familiar (Japanese) Kikkoman you may have seen on dining tables at sushi restaurants and takeout joints.
The funcation of Chinese light Soy Sauce--Superior Soy Sauce is seasoning.
