Someone recommended this on xo and it is delicious as fuck, 180 for dipping / finishing. They make a black label for cooking but not as worth it imo

(http://www.autoadmit.com/thread.php?thread_id=5724636&forum_id=2#48928277)

https://www.goldshorseradish.com/golds-sweet-sour-duck-sauce

(http://www.autoadmit.com/thread.php?thread_id=5724636&forum_id=2#48928381)

people shit on kikkoman but it has a very balanced taste profile. theres a reason it is everywhere, even in chinese restaurant kitchens. kikkoman has a premium organic tier soy sauce which is what i like to use. lkk from hk is okay but their entire lineup is extremely sweet to me which i do not prefer and they all have chemical enhancers. for a dark soy sauce, i use koon chuan which is also from hk.

i would encourage you to look at the list of ingredients in soy sauces. the less the better, the soy sauce formula is centuries old and the best ones still rely on pure simple natural ingredients brewed properly. avoid anything with sodium benzoate.

(http://www.autoadmit.com/thread.php?thread_id=5724636&forum_id=2#48928592)

using untoasted sesame oil is not common in asian cooking due to how expensive sesame oil is. sesame oil also has a relatively low smoke point which does not go well with high heat chinese cooking. toasted sesame oil is a finisher, it is usually applied as the last ingredient when the heat is turned low/off to enhance flavor and give food a slightly oily sheen for presentation.

(http://www.autoadmit.com/thread.php?thread_id=5724636&forum_id=2#48928822)

Acid hydrolysis is a chemical process used to produce soy sauce as an alternative to traditional fermentation. Here's an explanation of how it works:

Acid-hydrolyzed soy sauce (also called chemical soy sauce or non-brewed soy sauce) is made by treating soybeans with strong acids like hydrochloric acid to break down proteins into amino acids and other compounds quickly. This process takes just hours or days, unlike traditional fermentation which can take months.

During acid hydrolysis:

1. Defatted soy protein (often from soy meal) is mixed with hydrochloric acid

2. This mixture is heated at high temperatures (up to 120°C) while maintaining a very low pH

3. The acid rapidly breaks down proteins into amino acids and peptides

4. The mixture is then neutralized with sodium carbonate or sodium hydroxide

5. The resulting liquid is filtered, colored (often with caramel coloring), and flavored to resemble traditional soy sauce

Acid-hydrolyzed soy sauce differs from traditionally fermented soy sauce in flavor profile, typically having a more one-dimensional savory taste with less complexity and aroma. It's often used in processed foods as a cost-effective flavor enhancer.

One concern with acid-hydrolyzed soy sauce is the potential formation of 3-MCPD and 1,3-DCP, compounds classified as possible carcinogens, though regulations have been established to limit these in commercial products.​​​​​​​​​​​​​​​​

(http://www.autoadmit.com/thread.php?thread_id=5724636&forum_id=2#48928840)