| | |  | Soy Sauce | Home » » » » Lee Kum Kee Premium Soy Sauce, 16.9-Ounce Bottle (Pack of 2) | | | | | | | Description: | | Lee Kum Kee Premium Soy Sauce is made from premium soybeans and wheat flour. It is brewed according to the traditional and natural method which gives a rich soy flavor and aroma that will delicately enhance the taste of any dish. | | | Features: | |
• Net Wt. 16.9 fl. oz.
• Product of China
| | | Product Details: | | | Product Weight:
| 4.0 pounds | | Package Length:
| 10.1 inches | | Package Width:
| 6.4 inches | | Package Height:
| 6.4 inches | | Package Weight:
| 4.35 pounds | | Average Customer Rating:
|  based on 4 reviews |
| | | | Customer Reviews: | |
Average Customer Review:
 ( 4 customer reviews )
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Most Helpful Customer Reviews
2 of 2 found the following review helpful:
Lee Kum Kee Premium Soy SauceJan 18, 2011
By K. Wahl
This is a great product for people who are into Asian cuisine. It has a more subtle flavor than the Lee Kum Kee Dark Soy Sauce (see my review for that) but like the Dark Sauce, is less salty than the soy sauce products generally available in the U.S.A. I highly recommend it.
My one concern is that it comes in packs of 2 and the bottles are quite large (16.9 oz. each) so if you don't do a lot of asian cooking it may expire before you can use it up.
Awesome!!Aug 19, 2011
By Nambi
This soy sauce is far superior in taste to the soy sauce purchased in super markets. My sauce recipe is great for marinating pork and chicken and also a a sauce for grilled / baked steak and fish.
Unbelievably wonderfulAug 19, 2011
By Bugbitten
Far more complexity than the supermarket stuff. I keep it in the fridge and find myself sneaking little sips from time to time. Beware of stupidly gouging shipping costs from this vendor.
2 of 4 found the following review helpful:
What more can I say?Apr 24, 2009
By Drifting Fourier
Lee Kum Kee is a solid brand for all types of Chinese sauces. From soy sauce to black bean sauce to soup base for hot pot! You can never really go wrong with Lee Kum Kee.
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