 | This article relies largely or entirely on a single source .(October 2020) |
| Yellow soybean paste | |||||||||||
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| Traditional Chinese | 黃醬 | ||||||||||
| Simplified Chinese | 黄酱 | ||||||||||
| Literal meaning | yellow paste | ||||||||||
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Yellow soybean paste is a fermented paste made from yellow soybeans,salt,and water. Yellow soybean paste is produced in China and is used primarily in Beijing cuisine and other cuisines of northern China.
In Chinese,the full name of the condiment is huángdòu jiàng ( 黃豆 醬 ;'yellow bean paste'),but it is commonly referred to as just huáng jiàng ("yellow paste").
Although it is made from yellow soybeans,the paste itself is not so much yellow as light to dark brown or even black in color.
Wheat flour,though not formerly used,is often used as an additional ingredient in the modern day,and potassium sorbate may be used as a preservative.
Yellow soybean paste is used most notably in the noodle dish called zhajiang mian ("fried sauce noodles"),in which the yellow soybean paste is fried together with ground pork,then poured over the top of thick wheat flour noodles.
Outside of Beijing,sweet bean sauce or hoisin sauce is often mixed with or used in place of the condiment,thus giving the dish a sweeter taste.
Yellow soybean paste is widely available in China,as well as in Chinese grocery stores overseas,and comes in plastic packages,bottled or in tins.
In recent years,a new form of yellow soybean paste,called "dry yellow soybean paste" (干 黄 酱,pinyin:gān huángjiàng;or 干 酱,pinyin:gān jiàng),has been developed,and is widely available in plastic packages. Its texture is drier than that of regular yellow soybean paste (due to its lower water content),allowing for easier transportation and keeping. Dry yellow soybean paste is used in a similar manner as regular yellow soybean paste,but,when using the dry form,water is first added to dilute it,and then it is added to the dish;if it is added directly to a dish,the amount of water added to the dish should be adjusted accordingly.
In Thai cuisine,a variant of yellow soybean paste,often mixed with chilies,is also popular.
There are different kinds of soybean sauce i.e.the liquid state with high salty,solid with low salty and ferment of combination of liquid and solid according to its making process and high temperature fermentation,middle temperature fermentation and low temperature fermentation according to the temperature of the ferment. [1]
Soy sauce is a liquid condiment of Chinese origin, traditionally made from a fermented paste of soybeans, roasted grain, brine, and Aspergillus oryzae or Aspergillus sojae molds. It is recognized for its saltiness and pronounced umami taste.
Zhajiangmian, commonly translated as "noodles served with fried bean sauce", is a dish of Chinese origin consisting of thick wheat noodles topped with zhajiang, a fermented soybean-based sauce. Variations may include toppings of fresh or pickled vegetables, beans, meat, tofu, or egg. In the Western press, it is occasionally dubbed "Beijing bolognaise" due to its superficial similarity and ubiquitous nature.
Tianmian sauce, also known as sweet bean sauce, sweet flour sauce or sweet wheat paste, is a thick, smooth, dark brown or black paste with either a mild, savory or sweet flavor. It is commonly used in Northern Chinese cuisine, Northeastern Chinese cuisine, as well as Korean-Chinese cuisine. Peking duck and jajangmyeon are two popular dishes that feature the sauce.
Douchi or tochi is a type of fermented and salted black soybean most popular in the cuisine of China, where they are most widely used for making black bean sauce dishes.
Noodle soup refers to a variety of soups with noodles and other ingredients served in a light broth. Noodle soup is a common dish across East Asia, Southeast Asia and the Himalayan states of South Asia. Various types of noodles are used, such as rice noodles, wheat noodles and egg noodles.
Chinese Indonesian cuisine is characterized by the mixture of Chinese with local Indonesian style. Chinese Indonesians, mostly descendant of Han ethnic Hokkien and Hakka speakers, brought their legacy of Chinese cuisine, and modified some of the dishes with the addition of Indonesian ingredients, such as kecap manis, palm sugar, peanut sauce, chili, santan and local spices to form a hybrid Chinese-Indonesian cuisine. Some of the dishes and cakes share the same style as in Malaysia and Singapore, known as Nyonya cuisine by the Peranakan.
Jajangmyeon (Korean: 자장면) or jjajangmyeon (짜장면) is a Korean Chinese noodle dish topped with a thick sauce made of chunjang, diced pork, and vegetables. It originated in Incheon, Korea where Chinese migrant workers brought over zhajiangmian from Shandong in the late 19th century. Modifications in Korea such as a darker and sweeter sauce differentiate the Korean version from the Chinese dish. Variants of the dish use seafood, or other meats.
Chili sauce and chili paste are condiments prepared with chili peppers.
Fermented bean paste is a category of fermented foods typically made from ground soybeans, which are indigenous to the cuisines of East, South and Southeast Asia. In some cases, such as the production of miso, other varieties of beans, such as broad beans, may also be used.
Tương is the name applied to a variety of condiments, a kind of fermented bean paste made from soybean and commonly used in Vietnamese cuisine.
Javanese cuisine is the cuisine of Javanese people, a major ethnic group in Indonesia, more precisely the province of Central Java, Yogyakarta and East Java.
Sundanese cuisine is the cuisine of the Sundanese people of Western Java, and Banten, Indonesia. It is one of the most popular foods in Indonesia. Sundanese food is characterised by its freshness; the famous lalab eaten with sambal and also karedok demonstrate the Sundanese fondness for fresh raw vegetables. Unlike the rich and spicy taste, infused with coconut milk and curry of Minangkabau cuisine, the Sundanese cuisine displays the simple and clear taste; ranged from savoury salty, fresh sourness, mild sweetness, to hot and spicy.
Tauco, Taucu, Taotjo, Tao Jiew or Tauchu is a paste made from preserved fermented yellow soybeans in Chinese Indonesian, Malaysian and Thai cuisines. Tauco is made by boiling yellow soybeans, grinding them, mixing them with flour, and fermenting them to make a soy paste. The soy paste is soaked in salt water and sun-dried for several weeks, furthering the fermentation process, until the color of the paste has turned yellow-reddish. Good tauco has a distinct aroma. The sauce is also commonly used in other Indonesian cuisine traditions, such as Sundanese cuisine and Javanese cuisine. Taucu is generally used in cooking by Chinese Malaysians, Singaporeans, Bruneians, and Thais.
Doubanjiang, also known as douban, toban-djan, broad bean chili sauce, or fermented chili bean paste, is a hot and savoury Chinese bean paste made from fermented broad beans, chili peppers, soybeans, salt and flour. Characteristically used in Sichuan cuisine, it has been called "the soul of Sichuan cuisine." Sichuan dishes such as mapo tofu, huoguo, the Yuxiang flavour profile, and Shuizhu all use doubanjiang as a key ingredient. Other regions have their own versions: in Guangdong and Taiwan, for instance, the Sichuan doubanjiang is called la-doubanjiang to distinguish it from local non-spicy versions.
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