Provenance / Canons / Chinese / Preservation Fermentation
Preservation Fermentation
Chinese Canon
12 entries
CH.315.0001
Chinese Soy Sauce Production — Light vs Dark: The Fermentation Process
Chinese soy sauce production begins with soybeans (sometimes wheat-blended) fermented over months or…
CH.315.0002
Chinese Vegetable Fermentation Beyond Sichuan
A survey of regional Chinese vegetable fermentation beyond Sichuan paocai: Hunan duo jiao (chopped c…
Pan-Chinese — every regio
CH.315.0003
Douchi (豆豉) — Fermented Black Beans: Production and Use
Douchi (豆豉, fermented black beans) are soybeans that have been fermented in salt and dried, developi…
CH.315.0004
Doufu Ru (腐乳) — Fermented Bean Curd: Red and White Varieties
Doufu ru (腐乳, literally fermented tofu, also known as Chinese fermented bean curd or Chinese cheese)…
CH.315.0005
Jin Hua Ham (金华火腿) — China's Premier Cured Ham
Jinhua ham (金华火腿) is China's most prized cured ham — produced exclusively in Jinhua city in Zhejiang…
CH.315.0006
Lap Cheong (腊肠) — Chinese Sausage: Curing and Drying Tradition
Lap cheong (腊肠, Cantonese: lap cheung, Mandarin: la chang) are the sweet, intensely flavoured, dried…
CH.315.0007
Mei Cai (梅菜) — Shaoxing Preserved Mustard Greens: The Umami Amplifier
Mei cai (梅菜, also known as meicai, dried plum vegetables, or Shaoxing preserved vegetables) are the …
CH.315.0008
Pi Dan (皮蛋) — Century Egg: Alkaline Preservation Technique
Pi dan (皮蛋, literally skin egg — in English commonly called century egg, despite the process taking …
CH.315.0009
Red Yeast Rice (红曲 Hong Qu) — Monascus Fermentation in Chinese Cooking
Hong qu (红曲, red yeast rice) is cooked rice fermented with the mold Monascus purpureus, which produc…
CH.315.0010
Shaoxing Rice Wine (绍兴黄酒) — Production, Grades, and Culinary Use
Shaoxing huangjiu (绍兴黄酒, Shaoxing yellow wine) is the premier Chinese rice wine — a fermented rice w…
CH.315.0011
Sichuan Paocai (Pickle Jar) Method
Sichuan's salt-brine vegetable fermentation in a water-sealed ceramic jar (pao cai guan). Unlike Kor…
Sichuan Province — pao ca
CH.315.0012
Suan Cai (酸菜) — Northern Chinese Fermented Cabbage: The Cold-Climate Preserve
Suan cai (酸菜, literally sour vegetable) is the traditional lacto-fermented napa cabbage of northern …