Huangyao Fermented Black Beans

Huangyao Fermented Black Beans

Huangyao Fermented Black Beans are a protected geographical indication product.

　　The simple production technique and long-standing ethnic tradition have made Huangyao Fermented Black Beans a beloved seasoning for meals over the centuries, earning widespread acclaim across Southeast Asia and making them an excellent gift choice.

　　 Huangyao Fermented Black Beans are produced in the ancient town of Huangyao, which has a history of thousands of years. After more than ten generations of dedicated research, they are made from the unique black beans of Huangyao, water from Xianjing Spring, and the ancient, distinctive traditional methods of the local people. These fermented black beans have high medicinal value. According to *Compendium of Materia Medica*, “Black beans are neutral in nature, but when made into fermented beans, they become warm. Once steamed and cooked, they can both ascend and disperse. Combined with scallions, they induce sweating; with salt, they relieve vomiting; with wine, they treat wind-related ailments; with garlic, they help stop bleeding; and when stir-fried, they help check sweating.” Experts have also confirmed that Huangyao Fermented Black Beans aid digestion, prevent vascular hardening in the elderly, and were once the preferred seasoning of Qing Dynasty imperial chefs. The simple production technique and long-standing ethnic tradition have made these beans a favored seasoning for meals across centuries, celebrated throughout Southeast Asia.

　　Huangyao Fermented Black Beans, named after the town of Huangyao where they are produced, are one of the ancient “Three Treasures of Zhaoping.” After more than ten generations of careful refinement, they are made from the unique black beans of Huangyao, water from Xianjing Spring, and the ancient, unique craftsmanship of the locals. The product features uniform grains, a shiny black color, and a richly fragrant aroma that can be detected even from next door. With no chemical additives, it is a purely natural seasoning. With a long production history, it had gained considerable fame before the reign of Emperor Kangxi in the Qing Dynasty and reached its peak during the Qianlong era, even becoming an imperial tribute. Production was mainly carried out by family-run workshops. The town once had several well-known time-honored brands specializing in fermented black beans, such as “Guyisheng,” “Guxinji,” and “Lianglong’an,” whose products were highly popular in Guangdong, Hunan, Hong Kong, Macao, the Philippines, Malaysia, and Singapore. Even today, many local households in the ancient town continue to produce and process these beans, earning widespread praise from domestic and international tourists.

　　Huangyao Fermented Black Beans have high medicinal value. According to *Compendium of Materia Medica*, “Black beans are neutral in nature, but when made into fermented beans, they become warm. Once steamed and cooked, they can both ascend and disperse. Combined with scallions, they induce sweating; with salt, they relieve vomiting; with wine, they treat wind-related ailments; with garlic, they help stop bleeding; and when stir-fried, they help check sweating.” Experts have also identified ten key benefits of Huangyao Fermented Black Beans: aiding digestion, preventing disease, slowing aging, enhancing brain function, improving liver detoxification, preventing hypertension, relieving fatigue, preventing cancer, alleviating hangovers, and combating cerebrovascular sclerosis. They were once the preferred seasoning of Qing Dynasty imperial chefs.

　　The *Zhaoping County Annals* from the Republican Era provide a detailed account of the bean fermentation process: “Fermented black beans from Huangyao Street in the eastern part of the county are considered the most authentic. Since the beans are soaked, washed, and steamed using water from Baojiang River, the resulting fermented beans are soft through and through, fragrant, sweet, and free from any off-flavors. The quality is excellent, and the product is famous both domestically and abroad—truly a specialty.” The production process involves 110 hu of black beans or cinnabar beans. First, the beans are rinsed with water, then placed in a wooden steamer and steamed for about three hours before being poured into cold water to soak until plump. They are then taken out and steamed again until steam rises and water droplets form on the lid of the steamer. Next, they are spread out on a large winnowing basket to cool, then stored in a moldy room and spread in molds to encourage mold growth. After seven days, the beans are rinsed with river water, placed in baskets, and after another seven days, they are spread on a large winnowing basket to dry in the morning. After being hand-turned twice, the beans are considered fully fermented once the bottom and surface appear properly cured.

　　Legend has it that Lin Zuojie, a successful candidate in the imperial examinations from Huangyao Town, loved fermented black beans so much that he took some with him when he assumed office in Jiangxi. A local satirical poem goes: “The county magistrate loves fermented black beans; their flavor is truly long-lasting. Without them at a meal, the side dishes just aren’t the same.” During the Guangxu era, Deng Yinliang, a successful candidate in the imperial examinations from Hunan, visited Huangyao. The local scholar Lin Zhengfu gifted him some fermented black beans. Deng composed a poem in return: “The light fermented beans of Yao Creek are fragrant and mild; the savory fermented beans are a delight to try. From this day on, we’ll part ways for miles apart, but the fragrance will linger in Chu and Yue, never to be forgotten.” The fermented black beans of Huangyao Ancient Town originated in the early Ming Dynasty and have a history of several hundred years. They were the preferred seasoning of Qing Dynasty imperial chefs, have a long history, are famous both domestically and internationally, and are exported to Southeast Asia, Hong Kong, and Macao. They won the Gold Cup Award at the 1994 Mongolian International Food Expo.

　　The product range of Huangyao Fermented Black Beans includes chopped chili fermented beans, savory fermented beans, original flavor fermented beans, and ginger paste fermented beans. They are excellent for steaming pork ribs, fish, or making chili sauce.

　　The production area of Huangyao Fermented Black Beans covers the administrative regions of Huangyao Town, Zhangmulin Township, and Fuluo Town in Zhaoping County, Guangxi Zhuang Autonomous Region.