China — national production; Yangjiang (Guangdong) and Hunan are primary regions
Dou chi (豆豉) — fermented black soybean — is one of the oldest fermented condiments in China (documented Han Dynasty). Black soybeans are cooked, inoculated with Aspergillus or Rhizopus moulds, then salted and either dried (dry dou chi) or packed wet (wet dou chi). The fermentation produces rich glutamate complex that defines dishes from Hunan steamed fish head to Cantonese black bean spare ribs.
Intensely savoury, pungent, deeply fermented; rich glutamate backbone; earthy, slightly smoky from drying process
{"Two types: dry (Yangjiang, from Guangdong) and wet/Hunanese — distinct applications","Dry dou chi: mash slightly before using in stir-fries; releases flavour better","Wet dou chi (Hunan style): more pungent, stronger fermented character — used in braised and steamed dishes","Rinse both types lightly before using — removes excess salt without removing fermented depth","Fry in oil with garlic before adding other ingredients — the aromatics bloom in fat"}
{"Yangjiang dou chi is the premium dried variety — small, intensely flavoured black beans","Dou chi as a condiment: dry-fry alone until crispy, use as a crunchy topping over steamed fish or congee","Lobster Cantonese style (Chao Long Xia) uses dou chi as the core seasoning — the definitive Chinese lobster preparation"}
{"Not frying dou chi before using — raw fermented bean flavour is flat and slightly harsh","Using too much — very strong; 1 tablespoon per 2 servings is ample","Confusing with Japanese miso — completely different fermentation method and flavour profile"}
The Food of Sichuan — Fuchsia Dunlop