The difference between soy sauce and dark soy sauce also lies in their usage methods. Dark soy sauce needs to be boiled at high temperatures before consumption, whereas light soy sauce can be used directly for dipping and cold dishes. However, dark soy sauce's deep color can affect the appearance and appetite of the dish, and also the amount added; usually, dark soy sauce is added based on the color of light soy sauce, resulting in a light taste. Light soy sauce is only used for marinating and dipping.
The production of Dark Soy Sauce: Dark soy sauce is made by further sun-drying the extracted soy sauce for 2 to 3 months based on light soy sauce, followed by sedimentation and filtration. The product has a richer taste compared to light soy sauce.