Fermented black beans (douchi)
豆豉 / dòuchǐ
- Flavor and role
- Black soybeans fermented in salt and dried, salty with deep savory flavor. Chopped or mashed into stir-fries and steamed dishes.
- Typical dishes and uses
- Cantonese clams in black bean sauce, steamed spare ribs (dim sum), Sichuan twice-cooked pork, mapo tofu variations
- Substitutes
- 1 tbsp douchi = 1 tsp doenjang + 1 tsp soy sauce, or 1 tbsp store-bought black bean sauce.
- Storage
- Sealed, keeps 6 months at room temperature, over 1 year refrigerated. If very salty, rinse briefly in water before use.
- Main countries
- China
Updated 2026-10-10