Douchi (豆豉) — Fermented Black Beans: Production and Use
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Origin
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Description
Douchi (豆豉, fermented black beans) are soybeans that have been fermented in salt and dried, developing an intensely savoury, slightly pungent, deeply umami flavour. They are one of the oldest soy fermentation products in China — excavated douchi have been found in Han dynasty tombs. Douchi are a versatile seasoning: added whole to Sichuan preparations (mapo tofu, hui guo rou), mashed and fried as a flavouring base in black bean sauce, or used to make douchi chilli sauce. The most famous douchi is Yang Jiang douchi (阳江豆豉) from Guangdong — considered the finest quality, used in Cantonese stir-fries and black bean preparations.
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The Thread
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Flavour Context
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Pillars V — VII
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