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Fermented black beans

Steaming whole fish with fermented black beans (douchi 豆豉), an iconic Chinese ingredient with a distinctive aroma and rich umami taste, give the dish a complex flavor—and a attractive look too.

Fish and shelfish• [Steaming]

Steamed fish with fermented black beans

Fermented black soybeans, called douchi (豆豉) in Mandarin, add layers of flavors to the dish and contrast nicely with the grassy and sweet asparagus.

Vegetables• [Stir-frying]

Stir-fried asparagus with fermented black beans

In this dim sum house favorite, the fermented black beans give the pork ribs a rich aroma and umami taste. The addition of the pumpkin brings a nice sweetness to the dish.

Meat• [Steaming]

Steamed pork ribs with fermented black beans and butternut squash

With a unique aroma and a complex salty, bitter, and sweet taste, fermented black soybeans add a nice punch to the sweet and delicate manila clams.

Fish and shelfish• [Stir-frying]

Manila clams in fermented black bean sauce