Zhangmu Black Bean Soybean Paste

Zhangmu Black Bean Soybean Paste

　　Zhangmu Black Bean Soybean Paste is widely renowned for its distinctive qualities:

　　 1. It is made solely from black beans and sugar, without any added spices, resulting in a glossy, dark, and richly aromatic paste.

　　 2. It has a well-balanced saltiness, dissolves easily, doesn’t stick to the pan, and has no burnt taste. When used to cook meat, the flavor penetrates to the core. When cooking fish, it removes the fishy smell.

　　 3. It remains oily and smooth over long-term storage, without molding, losing flavor, absorbing moisture, or becoming watery. The unique characteristics of Zhangmu Black Bean Soybean Paste are closely related to the selection of ingredients and production techniques. Glossy, plump, thin-skinned, and uniformly sized small pearl black beans are chosen as the main ingredient. The production process is as follows: First, the black beans are placed in a pot with water and boiled until soft. They are then removed and spread on a sieve with a thickness of 2–3 cm, and transferred to a fermentation room where they are stacked in layers. At this stage, care must be taken to regulate the temperature of the fermentation room to facilitate rapid yeast propagation. Once the softened beans have fully fermented naturally, they are removed and washed to remove any moldy fuzz on the surface. They are then placed back in the pot with an appropriate amount of water, sugar, and salt to boil down into a thick concentrate. The bean residue is removed, and the mixture is further simmered over low heat to condense into a paste. After cooling, it is ladled into containers.