<Li> Shuāng huáng (雙 璜): A light soy sauce that is double - fermented by using the light soy sauce from another batch to take the place of brine for a second brewing . This adds further complexity to the flavor of the light soy sauce . Due to its complex flavor this soy sauce is used primarily for dipping . </Li> <Li> Yìn yóu (蔭 油): A darker soy sauce brewed primarily in Taiwan by culturing only steamed soybeans with Aspergillus and mixing the cultured soybeans with coarse rock salt before undergoing prolonged dry fermentation . The flavor of this soy sauce is complex and rich and is used for dipping or in red cooking . For the former use, yìn yóu can be thickened with starch to make a thick soy sauce . </Li> <P> Additives with sweet or umami (savory) tastes are sometimes added to a finished brewed soy sauce to modify its taste and texture . </P> <Ul> <Li> Dark and old soy sauce (老 抽; pinyin: lǎo chōu; Jyutping: lou5 cau1; Cantonese Yale: lóuhchāu), a darker and slightly thicker soy sauce made from light soy sauce . This soy sauce is made through prolonged aging and may contain added caramel color and / or molasses to give it its distinctive appearance . It has a richer, slightly sweeter, and less salty flavor than light soy sauce . This variety is mainly used during cooking, since its flavor develops during heating . Dark soy sauce is also occasionally used to add color and flavor to a dish after cooking . <Ul> <Li> Mushroom dark soy (草 菇 老 抽 cǎogū lǎochōu): In the finishing and aging process of making dark soy sauce, the broth of Volvariella volvacea (straw mushroom) is mixed into the soy sauce and is then exposed to the sun to make this type of dark soy . The added broth gives this soy sauce a richer flavor than plain dark soy sauce . </Li> <Li> Thick soy sauce (醬 油 膏 jiàng yóu gāo), is a dark soy sauce that has been thickened with starch and sugar and occasionally flavored with certain spices and MSG . This sauce is often used as a dipping sauce or finishing sauce and poured on food as a flavorful addition . However, due to its sweetness and caramelized flavors from its production process the sauce is also used in red cooking . </Li> </Ul> </Li> <Li> Shrimp soy sauce (蝦 子 醬 油 Xiā zǐ jiàngyóu): Fresh soy sauce is simmered with fresh shrimp and finished with sugar, baijiu (type of distilled liquor, 白酒), and spices . A specialty of Suzhou . </Li> </Ul>

What is the compound and constituent element of soy sauce