Tung Chun SOY SAUCE (CHOW MEIN) (Large 500ML) 同珍干炒豉油王(大 500ML)

Tung Chun SOY SAUCE (CHOW MEIN) (Large 500ML) 同珍干炒豉油王(大 500ML)

SKU : 4117026

Price : Regular price $7.99

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What Is "干炒豉油王" Soy Sauce? Think of it as the "master sauce" or "chef's secret blend" for that specific stir-fry. It is a pre-mixed, pre-cooked combination of several condiments, with soy sauce as the base. A typical recipe a chef might make in bulk includes: Light Soy Sauce: For saltiness and primary umami. Dark Soy Sauce: For deep...

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What Is "干炒豉油王" Soy Sauce?

Think of it as the "master sauce" or "chef's secret blend" for that specific stir-fry. It is a pre-mixed, pre-cooked combination of several condiments, with soy sauce as the base.

A typical recipe a chef might make in bulk includes:

Light Soy Sauce: For saltiness and primary umami.
Dark Soy Sauce: For deep color and caramelized sweetness.
Oyster Sauce: For rich, savory body and thick consistency.
Sugar or Maltose: To balance the saltiness and help with caramelization.
Optional: A splash of fish sauce for extra depth, Shaoxing wine for fragrance, or stock for roundness.

This mixture is often simmered together briefly to meld the flavors and slightly thicken before being used in the furious heat of stir-frying.

Why Is It So Special? The "King" of Sauces

It is special for three key reasons:

Purpose-Built for "干炒" (Dry-Frying): Regular soy sauce added to a hot wok can burn easily or evaporate too quickly, leaving a raw, salty taste. This pre-cooked blend has a higher sugar and starch content (from oyster sauce), which allows it to caramelize and cling to the noodles or ingredients without creating a pool of liquid. This is essential for achieving the "dry," glossy finish.
Flavor Complexity & Balance: It delivers multiple flavor dimensions in one pour—salty, sweet, savory, umami-rich—creating an instantly rounded and profound taste that a single type of soy sauce cannot achieve.
The "Signature" Factor: Every restaurant or chef might have their own slight variation of the ratio. This blend becomes their signature flavor for the dish, a mark of their culinary skill and taste.

How Is It Different From Other Soy Sauces?

Here is the key distinction in a table:

Feature	"干炒豉油王" Soy Sauce (The Blend)	Regular Soy Sauce (Light, Dark, etc.)
Nature	A composite, cooked sauce. A final seasoning product made from other sauces.	A primary, brewed condiment. A single-ingredient product.
Purpose	Designed for one specific cooking technique (high-heat dry stir-frying) and one specific dish.	A general-purpose seasoning used in marinating, dipping, cooking soups, braises, etc.
Usage	Added once, during stir-frying, as the sole seasoning sauce.	Often used in combination with other sauces (e.g., light + dark, soy + oyster, etc.) during different stages of cooking.
Result on Food	Creates a glossy, dry, deeply flavored, and uniformly caramelized coating.	Provides saltiness and color, but often requires other elements (sugar, starch) to create glaze and depth.

Analogy:

Using a single soy sauce for this dish is like a painter trying to create a complex shade using only one primary color.
Using the "豉油王" blend is like the painter having that perfect, pre-mixed, rich shade ready on their palette to apply with one masterful stroke.

In summary: "干炒豉油王" soy sauce is the secret weapon. It's the chef's pre-mixed, optimized glaze that defines the iconic dry-fried noodle dish. Its difference lies in being a complex, cooked, and application-specific blend, rather than a simple, single-purpose condiment.

Net Weight: 500ml
Country of Origin: China