Tuodian Fermented Black Beans

Tuodian Fermented Black Beans

　　Fermented black beans are a traditional fermented soy product in China. In ancient times, they were called "you shu" or also known as "shi." The earliest record of them can be found in the Eastern Han Dynasty in Liu Xi’s “Shi Ming · Shi Yin Shi,” where they were praised as “a harmonizer of the five flavors, essential to their creation.” The “Shi Jing” from the 2nd to 5th century also contains records on the “method of making fermented black beans.” The ancients not only used fermented black beans for seasoning but also for medicinal purposes, holding them in very high regard. Historical texts such as “The Book of Han,” “Records of the Grand Historian,” “Qi Min Yao Shu,” and “Compendium of Materia Medica” all contain references to them. According to historical accounts, the production of fermented black beans first spread from Taihe County in Jiangxi Province. Over time, through continuous development and refinement, they became a uniquely flavored and beloved condiment, even spreading overseas. In Taiwan, China, people call them “yin chi,” in Japan they are known as “natto,” and they are commonly consumed throughout Southeast Asian countries.

Fermented black beans are divided into two types based on ingredients: “black bean fermented black beans” and “yellow bean fermented black beans.” The best quality ones are dark brown or yellowish-brown in color, delicious in taste, moderately salty, sweet aftertaste, easily dissolvable, and possess the distinctive aroma of fermented black beans.

Fermented black beans are rich in protein (20%), fat (7%), and carbohydrates (25%), and contain a variety of amino acids needed by the human body, as well as multiple minerals and vitamins.

The unique aroma of fermented black beans also helps stimulate appetite and aids digestion. During the Korean War, China produced large quantities of fermented black beans to supply the Volunteer Army.

Fermented black beans can be used not only for seasoning but also for medicinal purposes. Traditional Chinese medicine believes that fermented black beans have a neutral nature, with a slightly bitter and sweet taste, and possess effects such as inducing perspiration to relieve the exterior, clearing heat and promoting eruption, soothing the middle energizer and relieving vexation, regulating qi and detoxifying. They can be used to treat colds and headaches, chest tightness and vomiting, typhoid fever with alternating chills and fever, and food poisoning.

Fermented black beans have long been widely used in Chinese cooking. They can be mixed with sesame oil and other seasonings as a side dish; when cooked with tofu, eggplant, taro, radish, and other ingredients, they create distinctive flavors; famous dishes like “Mapo Tofu” and “stir-fried twice-cooked pork” all rely on fermented black beans as an essential seasoning. Cantonese cuisine particularly favors using fermented black beans as a seasoning—dishes such as “fermented black bean spare ribs,” “fermented black bean canned fish,” braised chicken, duck, pork, and beef all benefit from it. Especially when stir-frying freshwater snails, the addition of fermented black beans enhances the flavor immensely.

It is best to store fermented black beans in sealed ceramic containers. This helps preserve them for a longer time without losing their aroma. However, avoid contact with raw water to prevent mold and spoilage.