Yimen Douchi (Fermented Black Beans)

Yimen Douchi

Yimen Douchi is a geographical indication certification trademark.

　　When it comes to the cuisine of Yimen, aside from wild mushrooms, the delicious taste of douchi leaves a lasting impression on many. Locals often say: “The best douchi comes from Yimen, the best in Yimen comes from Pubei, and the best in Pubei comes from Old Zhao’s place in the Big Pear Orchard.” Though three meals a day are a universal routine, the same douchi can tell different stories there.

　　Yimen douchi comes in two main varieties: green bean douchi and dried bean douchi, with green bean water douchi being particularly popular. The bright red chili paste contrasts beautifully with the tender green beans, making it instantly appetizing. Upon tasting, its fragrant, sweet, and tender flavor lingers delightfully. When used as an ingredient in fish or meat dishes, it lends a uniquely delicious twist.

　　The hallmark of Yimen green douchi is its “green” color — it must be made from fresh, immature soybeans picked when they are about 70–80% ripe. Only by using freshly shelled beans and making the douchi promptly can its fresh, fragrant, and tender qualities be preserved. Green douchi is produced during July and August each year. During this time, freshly cut green soybean plants are brought home, and after dinner, families and neighbors gather in streets and alleys, young and old alike, peeling beans by night to retain their freshness.

　　The finest Yimen douchi is made using spring water from sources such as Dalongquan, Xiaolongquan, Shilian Temple, and Shuanglong Pool, but in the past, production was very limited and it was mostly given as gifts among close family and friends. After the establishment of a state-owned sauce and pickle factory in 1956, small quantities were released to the market. In recent years, thanks to improved rural production and ample supply of green bean ingredients, processing facilities have expanded, greatly increasing output. By 1982, the supply of douchi to the market had reached 300,000 jin, giving more people the chance to enjoy the fragrant and delicious taste of Yimen douchi.