fermented and seasoned soybeans, typically black beans, used in cooking as a seasoning; available in salted and unsalted varieties, with the unsalted version also used in traditional medicine

the meat of a cooked and sun-dried oyster

soy sauce (dialectal or regional usage)

a thick savory sauce made from fermented black beans, often used in Chinese cooking

soy sauce; used chiefly in Cantonese and Hakka speaking areas