Question about Soy Sauce - calling all who love cooking

I am a big chinese food fan and luckily I also love to cook. So it wasnt a surprise for my mom when the first big meal I wanted to try making from scratch was chinese. I was 13 years old and that time my mom helped me a lot. Ever since I have been cooking chowmein, fried rice, paneer chilli, chicken chilli on a regular basis and have tried out some other chilli's too.

Infact, the first meal I cooked for my husband was also chinese. Only, that time, he was still the son of a family friend and nothing more.

Today, almost 10 years later, he still asks me to cook the same dishes I had on that day several years ago. And in our married life of 6 and half years I have fulfilled his request multiple times untill last night.

Well, for the past two -three months whenever I try to make chinese, my paneer chilli doesnt come out as good as before. the only thing that has changed is that I bought a new bottle of Soy sause. I didnt really look and bought the first one I saw. Untill yesterday I hadnt realised that it might be the soy sause. So this brings me to my troubling question -

1. Are there various kinds of soy sauce available?

2. My paneer chilli seems more salty and venigary even though i dont add the above two ingredients to it. Is has to do with the Soy sause.

So if anyone has any ideas on the doffrent kiibds of soy suse and recommendations for it, please help me.

I want to cook the same chinese dishes with the same taste, when I first cooked for my husbnad 10 years ago and get the same look in his eyes which i now know very well. :)

Thanks in advance.