Chinese fermented bean products form the backbone of much of China’s most flavorful cooking — pastes and sauces that add depth, umami, and complexity that no other ingredients can replicate.
Doubanjiang (豆瓣酱)
The most famous is doubanjiang (郫县豆瓣酱) from Pixian, Sichuan — a fermented broad bean and chili paste that is the soul of Sichuan cooking. Quality Pixian doubanjiang is aged for 3-8 years, developing extraordinary complexity. The cheap stuff tastes nothing like it.
Other Key Fermented Bean Products
Douchi (豆豉): Fermented black soybeans — salty, funky, intensely umami. Used in mapo tofu, stir-fries, and as a condiment.
Also worth reading:
Tianmianjiang (甜面酱): Sweet fermented wheat paste — the main ingredient in Peking duck’s dipping sauce.
Hoisin Sauce (海鲜酱): Cantonese-style sweet bean paste — used as a glaze and dipping sauce.
Doujiang (豆浆): Soy milk — the base of doufu (tofu) and a breakfast staple.
For more on Chinese condiments, visit our Chinese Food Complete Guide.
