u/Keswnaj

I bought 2 jars of Koon Chun Thick Soy Sauce 冠珍醬園 上珠油 and I’m curious how Chinese and Chinese-American restaurants use it.

Is it one of those concentrated ingredients that covers several functions at once, replacing other ingredients?

At what stage is it usually used during marinating, braising, glazing, or as a finishing ingredient?

Any insight would be appreciated.