I was looking at this recipe here: https://www.xinshipu.com/zuofa/9787, and noticed the word "生抽“. After inputting it in various online translators, they all said it meant soy sauce. However, the recipe calls for both 生抽 AND 酱油 as separate ingredients, and it wouldn't make sense to require soy sauce twice. Am I just misreading the recipe or are they different things? What better translation is there for 生抽？
生抽酱油 (light soy sauce) and 老抽酱油 (dark soy sauce) are two different types of 酱油 (soy sauce). 生抽 is the abbreviation of 生抽酱油 while 老抽 is the abbreviation of 老抽酱油, 酱 is the abbreviation of 酱油, 酱 also refer to a general name of all kinds of sauces.
bkrs :生抽 light soy sauce (Russ) superior quality,white, fresh, liquid, soy sauce, iciba: light soy sauce 酱油 soy sauce cf. 生抽 (extracted raw),酱 paste, jam, dial. dense
生抽酱油 (light soy sauce) is salty and light in color, it add flavor to dishes in cooking
老抽酱油 (dark soy sauce) is less salty and dark in color, it make dishes dark brown in color.
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