Jian Nan "Fermented Black Bean Paste"

Jian Nan "Fermented Black Bean Paste"

　　"Fermented black bean paste" is originally a traditional home-cooked dish of the Tujia people in western Hubei. But when it comes to achieving the perfect balance of color, aroma, and taste, I believe Jian Nan’s version stands out as the best.

　　To make top-quality Jian Nan "fermented black bean paste," one could summarize the process with eight words: "meticulous craftsmanship and precise heat control."

　　First, in terms of ingredient selection, only large, plump, and blemish-free high-quality soybeans should be chosen. After washing them clean with water, place them in a cedar wood basin and soak them in cool, fresh well water for one to two days. Once the soybeans have swollen to the point where they are full and their skins are thin, rinse them two to three more times with clean water before moving on to the "cooking" stage. Pour the soaked soybeans into a cleaned large iron pot, add water (enough to cover the beans by about an inch). First bring it to a boil over high heat, then simmer over low heat until the beans are about 80% cooked before turning off the heat and letting the beans cool completely.

　　Next, drain the soybeans (keep the drained "bean paste oil" carefully for later use), and place them in a basket lined with clean "bean paste leaves" (leaves from a wild plant). Wrap them with the "bean paste leaves" and place them in a dark, warm, and humid environment to "ferment." After about half a month (longer periods may cause the mold growing on the surface of the beans to turn black), take out the "fermented black bean paste," pour an appropriate amount of strong corn liquor over it, and mix in seasonings that include salt, MSG, chili powder, Sichuan peppercorn powder, minced ginger, mashed garlic, tangerine peel, and wood pulp seed powder. If you’re making "dry fermented black bean paste," simply spread it out on a tray and dry it in the sun (or air-dry); if you’re making "wet fermented black bean paste," place the seasoned beans into a jar, then pour in the previously reserved "bean paste oil," stir well, seal the jar, and store it in a cool, damp place.

　　After a month, it can be opened and eaten (of course, the longer it's stored, the more aromatic it becomes). Scoop some out—the "fermented black bean paste" is golden yellow, juicy, and plump, coated with red chili flakes, white bits of garlic, yellow ginger skin, tangerine peel... Each bean is crystal clear; the rich aroma wafts through the air. Pick up a piece with chopsticks, put it in your mouth, and suck on it—the lingering flavor is delightful. That sour, spicy, rich, and delicious taste stimulates every taste bud and nerve over and over again, making it extremely "rice-friendly."

　　Jian Nan’s "fermented black bean paste" can be steamed, fried, or stir-fried when dry—each method of preparation offers a unique flavor. Even more delicious is using the broth from the "wet fermented black bean paste" to cold-toss cucumbers, braise eggplants, stir-fry chilies, or make cold vegetable dishes... Pair that with wood-fired roasted potato crust rice, and you've got a crowd-pleasing, flavor-packed gourmet feast.