Frequently Bought Together
Important Information
Ingredients
Water, soy beans, wheat flour, salt, sugar and mushroom
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Actual product packaging and materials may contain more and different information than what is shown on our website. We recommend that you do not rely solely on the information presented and that you always read labels, warnings, and directions before using or consuming a product. Please see our full disclaimer below.
Water, soy beans, wheat flour, salt, sugar and mushroom
Legal Disclaimer
Actual product packaging and materials may contain more and different information than what is shown on our website. We recommend that you do not rely solely on the information presented and that you always read labels, warnings, and directions before using or consuming a product. Please see our full disclaimer below.
Product Description
Pearl River Bridge brand soy sauce is a highly recommended brand of soy sauce by many cooks and Asian cookbooks.
Product Details
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Customer Reviews
Most Helpful Customer Reviews
4 of 4 people found the following review helpful
By Li
This is a famous brand in China, and I'm glad to find it here in the States, you can get it at most Asian grocery stores. The dark soy sauce is best when used to slow cook/red cook any kind of meats to add that intense dark color and aged flavor. The mushroom flavored one adds even more good flavor to your dish.
Don't use it with your salad or as un-cooked flavor aid! For these, you have to use the "Sheng Chou" -the light soy sauce, which is aged less and optimized as a dressing, say when you mix your dumpling sauce or putting it on top of your freshly seasoned tofu.
Don't use it with your salad or as un-cooked flavor aid! For these, you have to use the "Sheng Chou" -the light soy sauce, which is aged less and optimized as a dressing, say when you mix your dumpling sauce or putting it on top of your freshly seasoned tofu.
4 of 4 people found the following review helpful
By cooking bear
I had been looking for mushroom flavored soy sauce for quite some time. I stumbled across this at an Oriental import shop in Denver and bought a bottle. I am very happy to find it on Amazon as I won't have to drive to Denver to buy it now. It is delicious stuff and not just for Chinese cooking. I like to use it in cooking meats and making gravy. Like another commenter noted, it doesn't take much to give great flavor. It has been an asset to everything I've used it for.
3 of 3 people found the following review helpful
Folks, it is the best, you only need a little so it lasts me over 6 months. very dark and not too salty. I love it!
Most Recent Customer Reviews
5.0 out of 5 stars
pearl river bridge mushroom
Its great product for Chinese cooking or to add a little color without the salty flavor of a soy sauce
Published 1 month ago by junebug
4.0 out of 5 stars
Good but Salty. No mushroom flavor.
Rich, brown caramel, umami flavors. It has no ordinary mushroom flavor, although it does have some almost sour dried shiitake flavor. Read more
Published 3 months ago by D. C. Eaton
5.0 out of 5 stars
The best soy sauce!
This is the soy sauce that I knew when I was growing up. Much more flavorful than your typical soy sauce, so you don't need to use quite as much to imbue dishes with its unique... Read more
Published 4 months ago by D-Bo
5.0 out of 5 stars
delicious
Used to get this all the time back in college but had not been able to find it recently. Great flavor.
Published 7 months ago by Mikael
5.0 out of 5 stars
Delicious and great for recipes
This is a dark, mushroom flavored soy sauce that is meant for many specific recipes but could be used where soy sauce is expected and mushrooms or a mushroom flavor would bring in... Read more
Published 12 months ago by Elizabeth P
5.0 out of 5 stars
Excellent
The product came quickly and well packed; but the best news is it has a wonderful flavor that compliments my cooking.
Published on March 3, 2011 by Celtic Lady
3.0 out of 5 stars
Mushroom Flavored Dark Soy Sauce
This soy sauce has a very strong unexpected flavor. You will ruin a dish quickly by using to much sauce at one time.
Published on August 31, 2010 by Michael W. Mitchell
