Tongchuan 3-Year Fermented Soybeans (Handcrafted Chinese Black Beans, Douchi)

Tongchuan 3-Year Fermented Soybeans (Handcrafted Chinese Black Beans, Douchi)Fermented soybeans are called black beans in the U. S. and douchi in China, but we just like to call them umami bombs, since they pack so much flavor in such a little bean. An even older Chinese condiment than soy sauce, douchi are a fixture of Cantonese cuisine but also beloved in other parts of China, including Sichuan, where they are made in a different style and result in a different texture and tastethough they are interchangeable in Chinese

this is a great shortcut and handy guide to flavoring cold dishes and small plates with Sichuan's iconic flavor combinations

Want to have three different and distinct flavor profiles to choose from for making Sichuan dishes

then you know the importance of mala to authentic taste

this refined salt is still made by drilling for underground brine in Zigong

Go here for more information on Sichuan pepper and here to find recipes for numerous Sichuan dishes that feature hua jiao

Er jing tiao: very strong coloring ability

Source: Tongchuan Agricultural Products Development Co

which grows in abundance in Sichuan and is prized for its superior taste to canola

Its bottom is induction-compatible magnetic steel

They recommend wood oil

flat bottom measures 8 inches in diameter

Aged in 20-year crocks