Zhengchang Fermented Black Beans

Zhengchang Fermented Black Beans

Zhengchang Fermented Black Beans is a geographical indication certification trademark.

　　Situated in the alluvial plain of the Jianghan region, Zhengchang Town has a long history of growing soybeans. The Jianghan Plain has traditionally been an area prone to flooding, with water disasters occurring almost every year in ancient times. After each flood, vegetable crops had no time to regrow, creating a shortage of fresh produce for locals—fermented black beans thus became a staple emergency dish on their tables. The soybeans grown in Zhengchang have a unique growing environment known as “oil-sand soil and night-moist fields.” This means the soil here is a fertile mixture of oil-rich sand, while the fields remain dry during the day but moist at night, providing ideal conditions for the rapid and healthy growth of soybeans. The soybeans cultivated in such an environment are perfect for making fermented black beans, with protein and trace element content unmatched by other types of beans.

　　Stepping into the standardized production workshop, you’ll see large fermentation vats filled with fermented black beans, each vat holding about 250 kilograms. Opening one of the vats reveals up to four layers of sealing, with a thick layer of salt in the middle acting as a barrier to prevent bacteria, dust, and other contaminants from entering.

　　There are many secrets to making high-quality fermented black beans. The selection of soybeans alone is a meticulous process. Generally, the soybeans used are leftover seeds that farmers didn’t plant, purchased after Grain Rain each year. As the farming proverb goes, “Before Grain Rain, cotton thrives; after Grain Rain, beans are sown.” After Grain Rain, farmers begin planting soybeans. Typically, farmers keep extra seeds for their own use. When too many are saved, the surplus is sold. These soybeans have several advantages: first, they are carefully selected and of high quality; second, they have been stored longer, having gone through the dryness of June, making them drier; third, they absorb flavors more easily during fermentation. In contrast, freshly harvested soybeans are not dry enough—if stored for too long, their centers may become sugary and spoiled, which negatively affects the quality of the fermented black beans. Another key ingredient is chili peppers. The chili peppers used in Zhengchang Fermented Black Beans are sourced from northern China. Northern chilies are drier and spicier, making them more suitable for fermenting black beans than local varieties. Other ingredients, including ginger, garlic, sesame, and sesame oil, are also strictly selected before use.

　　The production technique used for Zhengchang Fermented Black Beans follows traditional household fermentation methods. It generally includes manual sorting, winnowing, soaking, steaming, fermenting, sun-drying, and pickling. Throughout the entire process, only manual labor and natural fermentation are used—no chemical leavening agents or preservatives are added—making it a certified green food product. A series of well-known fermented black bean brands, such as “June Sun,” “Xiangjiang Spring,” and “Han River Source,” enjoy fame both domestically and internationally.

　　Nowadays in Zhengchang, the phrase “Friends who visit will be welcomed with good wine” is often replaced with “Friends who visit will be welcomed with fermented black beans.” That fragrant, spicy aroma carries the essence of the countryside and showcases the warm, generous spirit of the people of Zhengchang.

　　Hubei

　　Zhengchang Fermented Black Beans

　　Zhengchang Fermented Black Beans Association

　　12379441

　　Fermented Black Beans