Pearl River Bridge Superior Light Soy Sauce Bottle, 16.9 Fl Oz (Pack of 2)

Excellent soy sauce

I live in an Asain food wasteland. All I can ever find is a few big name brands, like Kikkoman and La Choy.I used to buy this brand at an Asian market when I lived in a different city. IMO it has a superior flavor to the above mentioned soy sauces. Very happy to find it through this seller at a reasonable price.

We use this often for cooking and it’s very good.

I've used this brand since the 1970's (both light and dark). The flavor is so "rich" a little goes a long way. As such, this is a great bargain.It should be noted that light does not mean reduced sodium. The light version is more for flavoring while the dark is more for coloring the sauce. Both are needed if serious about Chinese food.

This is hands down my favorite non-tamari light soy sauce. Full body, nuttiness, good salt level, brewed taste; the superior is also good, but honestly is a little too intense for a lot of the cooking and eating I do.However, this specific bottle is trash; there's no way to really avoid drips and drips collecting in the cap, and inevitably rolling down the side of the bottle and pooling at the bottom. It's also pretty hard to control how much you pour because of the shape and size, so don't get these unless they're refills for a better bottle or you're doing bulk cooking/measuring.

I am thoroughly convinced that PRB is the best Chinese soy sauce available in the U.S. We are a household that cooks a lot of different styles of Asian food which means a plethora of different soy sauces. For Chinese soy sauces--light and dark, there is only Pearl River Bridge. The light has a richer flavor than most without being more salty which is a plus when using as a dressing or making mayak eggs or marinated sprouts. A good cooking soy with enough nuance to be a finishing sauce table-side. The best soy comes in glass which is the reason we tried PRB in the first place.

My go-to light soy sauce. Excellent every time.

I have used this soy sauce for over 20 years now and it has been hard to find. I prefer the taste as it has a more earthy taste and makes my tofu dishes have that earthy flavor, rather than fermented like most soy sauce