Soy Sauce

I can’t think of a Chinese pantry without soy sauce—a condiment made of fermented soybeans, salt, and water. There are many types of soy sauce in the market: light soy sauce, low-sodium soy sauce, superior soy sauce, mushroom-flavored soy sauce, and the list goes on. For the recipes in this book, I use a regular soy sauce. I recommend getting soy sauce that’s made in Taiwan or Hong Kong.