Favorite Soy Sauce Brand to go with my xiao long bao sauce?
So I've tried searching this board with the tags: Soy Sauce, soy soauce brands, Best soy sauce etc. and almost nothing comes up with the exception of threads that feature soy sauce in their ingredients. Frustrating. I haven't had much success with searches here in awhile :(
Anyhow, I have about a dozen different soy sauces in my pantry as I live in Flushing and there are a plethora of Asian markets near me. However, I can never get the *perfect* taste with my dipping sauce for my xiao long bao.
Of course, I add rice vinegar, sugar, ginger etc, but the soy sauce itself is not quite right.
>> However, I can never get the *perfect* taste with my dipping sauce for my xiao long bao.
Of course, I add rice vinegar, sugar, ginger etc, but the soy sauce itself is not quite right. <<
Do you have a particular restaurant that you are comparing against? (Because, and not to harp, XLB dipping sauce doesn't usually contain soya...nor sugar. Only black vinegar and ginger slivers).
It is really hard to get artisanal Chinese soy sauce in the US. The brands they sell in Chinese supermarkets are mediocre at best. I understand your frustration because high end Chinese foodstuffs are such a severly under served market.
Nama Shoyu is my favorite soy sauce that is conveniently available in the US. Give it a try, it is less salty, more flavorful and classically Chinese style instead of wheat based derivatives.
I don't have a brand to recommend but I made this recently:
The Dipping Sauce (Combine and refrigerate)
2 tablespoons of sambal (hot chili & garlic sauce)
1/2 cup black vinegar
1/2 cup soy sauce
1 teaspoon sesame oil
1 tablespoon of shaved ginger
I didn't have black vinegar at the time (remedied that) so I used red. I don't think I'd use rice vinegar.
If you search for "shoyu", you'll find a lot more hits (although it will be heavily slanted towards Japanese and Hawaiian brands).
Here's an interesting article about shoyu: http://www.soyinfocenter.com/HSS/soy_...
I didn't have as much luck searching with the Chinese pinyin for soy sauce, but maybe the info on the sites you can find about shoyu will still help you decide what type and brand you want.
Here's a different chowhound thread about shoyu with some recommendations (for general use, not specifically XLB): http://chowhound.chow.com/topics/547185