For context she's currently getting dragged on twitter for being weirdly racist about asian food 
this post was submitted on 06 Feb 2026
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Shoyu is Japanese style soy sauce, they don’t differentiate between dark and light. But for Chinese cooking you need both, they serve very different functions. Light is for adding salt and a little soy flavour, you would use it as a full or partial replacement for salt in many dishes like stir fries and fried rice. Dark is for adding depth of umami flavour and colour - when you see braised dishes in Chinese cooking with that beautiful deep brown colour it comes from dark soy sauce. For example, a very easy and classic vegan broth for noodles can be made with just a tiny bit of dark soy sauce, sesame oil, salt, and hot water.
For laoganma make sure you get the chilli bean version, it’s the original and best imo :)