Silver Thread Fermented Black Beans

Silver Thread Fermented Black Beans

　　Fermented black beans are a traditional fermented soybean product in China. In ancient times, they were called “You Shu” or “Shi.” The earliest record can be found in Liu Xi’s Eastern Han Dynasty book “Shi Ming · Shi Yin Shi,” where fermented black beans were praised as “harmonizing the five flavors, essential for creating taste.” The “Shi Jing” (Food Canon), dating from the 2nd to 5th century, also contains records of “methods for making fermented black beans.” The ancients not only used fermented black beans as a seasoning but also valued them for medicinal purposes. They are extensively mentioned in historical texts such as “The Book of Han,” “Records of the Grand Historian,” “Qi Min Yao Shu,” and “Compendium of Materia Medica.” According to records, the production of fermented black beans originated in Taihe County, Jiangxi Province, and through continuous development and refinement, they became a uniquely flavored and beloved condiment, eventually spreading overseas. In Taiwan, China, they are called “Yin Chi,” in Japan “Natto Chi,” and they are also commonly consumed throughout Southeast Asia.

　　The fermented black beans from Zhaotong are mainly yellowish-brown in color, delicious and tasty, with moderate saltiness, a hint of sweetness upon finishing, and a melt-in-your-mouth texture, showcasing the unique aroma of fermented black beans. These two side dishes—if you're in Zhaotong—are definitely worth trying for their authentic and original flavor.