潮州话
The soy sauces which are used in Thai cuisine are of Chinese origin, and the Thai names for them are (wholly or partially) loanwords from the Teochew dialect: "si-io dam" (black soy sauce), "si-io khao" (light soy sauce), "si-io wan" (sweet soy sauce), and "taochiao" (fermented whole soy beans). "Namman hoi" (oyster sauce) is also of Chinese origin. It is used extensively in vegetable and meat stir fries.