Dry goods & condiments

Light Soy Sauce

A pourable soy seasoning used mainly for flavour; confirm “Light Soy Sauce” or 生抽 on the original label.

繁體中文: 生抽
English: Light Soy Sauce
Bahasa Indonesia: Kecap kedelai encer (生抽)
Tagalog: Toyong maputla / Light Soy Sauce (生抽)

What is it?

Light soy sauce is a standard Hong Kong household seasoning. FEHD lists 生抽 as Light soy sauce. Colour, saltiness and formulation vary, so colour alone is not an identity test.

How to identify it

Read the original label for 生抽 or Light Soy Sauce, then check the seal, bottle and date. The sauce is often more fluid than dark soy sauce, but appearance is only supporting evidence.

Original label says 生抽 or Light Soy Sauce
Usually a pourable brown liquid
Ingredients, sodium and allergens come from the label

Common confusion

Dark Soy Sauce / Oyster Sauce

Light soy sauce is usually thinner and used for seasoning; dark soy sauce is often thicker and darker for colouring. Brand differences make the original label essential.

Common Hong Kong household uses

Used in stir-fries, marinades, steamed fish, dipping sauces and final seasoning.

Preparation or handling

Measure according to the recipe and keep the bottle mouth away from raw meat. Read the label for soy, wheat and other allergens and for sodium information.

Storage

Follow the original label before and after opening. Wipe the neck, close tightly and refrigerate if the label requires it.

Helper tip

If the employer says 豉油, ask whether they mean light or dark soy sauce. Light soy usually seasons while dark soy often colours, but the label is the authority.

What Ma’am or Sir may say

落一湯匙生抽，唔好落老抽。

The employer wants one tablespoon of light soy sauce and specifically says not to use dark soy sauce.

Useful market phrase

唔該要一支普通生抽。

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Last reviewed

2026-08-24