Dafang Fermented Black Bean Cake

Dafang Fermented Black Bean Cake

　　Dafang Fermented Black Bean Cake is a specialty of Dafang County, Bijie City, Guizhou Province. It has the benefits of strengthening the spleen, stimulating appetite, aiding digestion, and enhancing food palatability. As one of the key ingredients in cooking, it enjoys considerable fame both within and outside of Guizhou Province.

　　Fermented black bean cake is a derivative product of fermented black beans. While fermented black beans can be made all year round, their aroma and quality are generally best in winter. In other seasons, due to higher temperatures, the fermentation process is faster, resulting in inferior taste and a slightly bitter flavor. To make fermented black beans, choose large, full soybeans that are free from insect damage or mold. Soak them in clean spring water for 24 hours, then steam them over high heat for 20 hours. After steaming, select containers such as bamboo baskets that allow for heat dissipation, line them with fermented black bean leaves, and let them ferment naturally. Once mature, place the beans into a stone mortar, add a certain amount of salt, and mash them finely. Then allow further fermentation for about one month. When the weather is sunny, take out the well-fermented beans, shape them into small rectangular pieces, smooth their surfaces, and place them in the sun to dry. Occasionally apply a small amount of vegetable oil on the surface, gently press each side with a wooden board, and continue drying to ensure they are firm and do not crack. Once the moisture content has reduced to a suitable level, around 20%, they can be packaged and stored in a ventilated, dry place. This final product is known as fermented black bean cake.