Eight-Treasure Fermented Black Beans

Eight-Treasure Fermented Black Beans

　　The production of fermented black beans in China has a long history. The "Qimin Yaoshu" (Essential Techniques for the Welfare of the People) by Jia Sixie of the Northern Wei Dynasty contains records of making fermented black beans, which later became widely popular. The brewing technique for Linyi’s Eight-Treasure Fermented Black Beans first appeared during the Daoguang era. At that time, the manager of the “Weiyizhai” sauce workshop in the city carefully studied the different methods used by local county workshops and farmers to make fermented black beans, drawing on the strengths of each while discarding their weaknesses. After several improvements, he developed the uniquely flavored “Weiyizhai Eight-Treasure Fermented Black Beans.”

　　The “Weiyizhai Eight-Treasure Fermented Black Beans” are made from eight ingredients—black beans, eggplant, almonds, fresh ginger, perilla leaves, Sichuan peppercorns, sesame oil, and liquor—through a year-long sealed natural fermentation process. The beans have a glossy appearance, a distinctive aroma, and are rich in nutrients. They help stimulate saliva and appetite, as well as aid digestion. Mr. Fei Xiaotong once inscribed praise for them: “A renowned product of Qilu, mellow and fragrant.”