Kunming Taihe Fermented Black Beans

Kunming Taihe Fermented Black Beans

　　Kunming Taihe Fermented Black Beans are a well-known traditional food from Yunnan Province with a production history spanning over a century. It is said that the beans originally came from Taihe Town in Jiangxi Province, were brought to Sichuan during the Kangxi era of the Qing Dynasty, and eventually made their way to Kunming. Over time, local bean producers in Kunming refined the original formula and production techniques based on local ingredients and regional tastes, gradually creating the distinctive Kunming Taihe Fermented Black Beans with Yunnan flavor.

　　Taihe Fermented Black Beans are reddish-brown with a glossy finish, boasting a savory and slightly sweet taste. The individual beans are soft yet firm without breaking apart, retaining the intrinsic flavor of fermented black beans. They are not sour or moldy, are rich in nutrients, easy to store, and convenient to use—making them an excellent condiment for meals. The best beans used in Kunming Taihe Fermented Black Beans come from locally grown "Black-Mouth Beans" (yellow soybeans), combined with salt, glutinous rice, sweet wine, brown sugar, star anise, fennel, and other seasonings. The beans undergo a meticulous process including washing, soaking, steaming, fermentation, mixing, canning, and aging. The final product is granular with the unique aroma of fermented black beans, offering a delicious flavor with well-balanced saltiness. They are easy to prepare and can be steamed, stir-fried, or used in both meat and vegetable dishes.