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Fermented black beans (douchi)

Black soy beans that are salted and fermented.

A white bowl of small black fermented soy beans beside garlic — Fermented black beans (douchi). Photo: Takeaway, CC BY-SA 4.0, via Wikimedia Commons

At a glance

Chinese: 豆豉 (Cantonese dau6 si6; Mandarin dòu chǐ)

What it is

Black soy beans that are salted and fermented. They are small, soft and very salty, with a deep savoury taste.

How we use it

Rinse briefly if very salty, chop or mash with garlic, then add to steamed ribs, fish or stir-fries.

Tips

A little goes a long way. Keep sealed. Not the same as black bean sauce, which is a made-up sauce.

Where to find it in Hong Kong

Chinese grocery shops, dried-goods shops and larger supermarkets, in small packs.

Substitutes

Black bean sauce, using less of it and less soy sauce. Miso is a weak swap and tastes different.

Dishes here that use it

Garlic black bean steamed ribs (126)

Sources

Facts on this page come from these pages. We have summarised them in our own words.