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Yellow soybean paste
Yellow soybean paste
Yellow soybean paste
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Yellow soybean paste
Traditional Chinese黃豆醬
Simplified Chinese黄豆酱
Literal meaningyellow soybean paste
Transcriptions
Standard Mandarin
Hanyu Pinyinhuángjiàng
Yue: Cantonese
Jyutpingwong4 zoeng3

Yellow soybean paste is a fermented paste made from yellow soybeans, salt, and water. Yellow soybean paste is produced in China and is used primarily in Beijing cuisine and other cuisines of northern China.

Etymology

[edit]

In Chinese, the full name of the condiment is huángdòu jiàng (黃豆醬; 'yellow bean paste'), but it is commonly referred to as just huáng jiàng ("yellow paste").

Description

[edit]

Although it is made from yellow soybeans, the paste itself is not so much yellow as light to dark brown or even black in color.

Wheat flour, though not formerly used, is often used as an additional ingredient in the modern day, and potassium sorbate may be used as a preservative.

Usage

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Yellow soybean paste is used most notably in the noodle dish called zhajiang mian ("fried sauce noodles"), in which the yellow soybean paste is fried together with ground pork, then poured over the top of thick wheat flour noodles.

Outside of Beijing, sweet bean sauce or hoisin sauce is often mixed with or used in place of the condiment, thus giving the dish a sweeter taste.

Availability

[edit]
Huáng jiàng on a supermarket shelf

Yellow soybean paste is widely available in China, as well as in Chinese grocery stores overseas, and comes in plastic packages, bottled or in tins.

Other varieties

[edit]

In recent years, a new form of yellow soybean paste, called "dry yellow soybean paste" (干黄酱, pinyin: gān huángjiàng; or 干酱, pinyin: gān jiàng), has been developed, and is widely available in plastic packages. Its texture is drier than that of regular yellow soybean paste (due to its lower water content), allowing for easier transportation and keeping. Dry yellow soybean paste is used in a similar manner as regular yellow soybean paste, but, when using the dry form, water is first added to dilute it, and then it is added to the dish; if it is added directly to a dish, the amount of water added to the dish should be adjusted accordingly.

In Thai cuisine, a variant of yellow soybean paste, often mixed with chilies, is also popular.

Technical process

[edit]

There are different kinds of soybean sauce, i.e., the liquid state with high salt, solid with low salt and ferment of combination of liquid and solid according to its making process and high temperature fermentation, middle temperature fermentation and low temperature fermentation according to the temperature of the ferment.[1]

See also

[edit]

References

[edit]
Revisions and contributorsEdit on WikipediaRead on Wikipedia

Yellow soybean paste

View on Grokipedia
from Grokipedia
Yellow soybean paste (Chinese: 黄豆酱; pinyin: huáng dòu jiàng), also known as yellow bean sauce, is a traditional fermented Chinese made primarily from yellow soybeans, salt, and , resulting in a thick, savory paste with a rich flavor and brownish color. It is produced through a multi-step process: soybeans are soaked for about 24 hours, boiled for an hour, mashed into cakes, sun-dried for 10–15 days to promote fungal growth (often by molds like ), and then immersed in 12–20% for 1–2 months or longer, with periodic stirring and sun exposure to develop its complex taste via microbial activity including bacteria like and . Commonly used in northern Chinese cuisines, particularly and northeastern styles, it serves as a versatile flavor enhancer in stir-fries, braised meats, soups, and iconic dishes like (noodles with fried sauce), where it is fried in oil to intensify its salty, meaty notes. Originating from ancient fermented soy practices dating to the late Zhou or (circa 206 BCE–220 CE), yellow soybean paste evolved as a precursor to modern and remains valued for its nutritional benefits, including high protein and bioactive compounds from . Some regional variations incorporate to boost activity and flavor depth during .

Introduction

Etymology

The Chinese term for soybean paste is huángdòu jiàng (黄豆酱), literally translating to " soybean paste" or " bean sauce," reflecting its primary ingredient of soybeans (Glycine max var. yellow). This name derives from the pale color of the raw soybeans used in production, which are a specific variety distinct from or green soybeans commonly employed in other fermented pastes. Despite the process causing the final product to develop a to hue through Maillard reactions and microbial activity, the "" descriptor persists to denote the soybean type rather than the paste's appearance. The term is commonly abbreviated as huáng jiàng (黄酱), or simply " paste," in everyday Chinese usage, emphasizing its cultural familiarity in northern . In English, it is most often rendered as "yellow soybean paste" or "yellow bean sauce" to mirror the literal Chinese nomenclature and distinguish it from other bean-based condiments like black bean sauce. Regionally, adaptations appear in Southeast Asian languages; in Thai, it is known as tao jiew (เต้าเจี้ยว) or tao jeow, a term derived from Teochew Chinese influences during historical migration, referring to the fermented soybean mash used in stir-fries. In Vietnamese, the equivalent is tương or more specifically tương hột, meaning "soybean paste" or "whole soybean sauce," which shares a similar tradition but may incorporate local variations in salting and aging. These linguistic variations highlight the paste's spread through Chinese diaspora communities, adapting to phonetic and cultural contexts while retaining the core concept of fermented yellow soybeans.

History

Yellow soybean paste, known as huang jiang in Chinese, traces its origins to ancient fermentation practices in northern over 2,000 years ago, during the (1046–256 BCE). Soybeans, domesticated in the region around the 11th century BCE, were among the Five Sacred Grains and subjected to early microbial techniques to create thick pastes called jiang, initially from meats but soon incorporating legumes like soybeans for preservation and flavor enhancement. These methods, documented in archaeological finds such as pottery jars from Han tombs containing soybean-based residues, laid the foundation for yellow soybean paste as a staple , reflecting the ingenuity of ancient Chinese in a pre-refrigeration era. By the (1644–1912), yellow soybean paste had become integral to the evolving , a fusion of northern Chinese and Manchu influences that emphasized hearty, fermented flavors suited to the capital's climate. It served as the core ingredient in iconic dishes like (noodles with fried sauce), where the paste was stir-fried with meats and aromatics to create a savory topping, symbolizing the dynasty's culinary sophistication seen in banquets for officials. This period marked the paste's rise as a cultural emblem of northern Chinese identity, with production centered in and surrounding areas, supporting the growth of specialized sauce makers amid urban expansion. The paste's dissemination beyond China occurred via maritime and overland trade routes, carried by merchants and migrants from the onward, reaching by the medieval period. By the , amid increased Chinese immigration driven by economic opportunities and colonial dynamics, adaptations proliferated: in , it evolved into taucho or tao jiew, a fermented yellow soybean paste essential for stir-fries and curries; in , tuong incorporated local variations for dipping sauces and braises, blending with indigenous ingredients like . These regional versions retained the core fermentation process while adapting to tropical climates and flavors, underscoring the paste's versatility in cross-cultural exchanges. In the , yellow soybean paste production industrialized in , particularly post-1950s under state-led agricultural reforms that scaled facilities and introduced mechanized processing to meet urban demand. This era saw the incorporation of preservatives like to inhibit mold and extend shelf life in mass-produced variants, aligning with global standards while preserving traditional taste profiles. Industrial output surged, transforming the paste from artisanal batches to commercial products exported worldwide, though artisanal methods persist in rural northern regions.

Characteristics

Description

Yellow soybean paste is a traditional Chinese fermented condiment known for its thick, semi-solid form, which serves as a versatile base in various dishes. Its appearance typically features a paste-like consistency with colors spanning light tan to dark brown or even black, often revealing visible particles of soybeans that contribute to its rustic look. The texture of yellow soybean paste is generally grainy and sticky, varying from smooth to chunky based on the extent of mashing the soybeans during processing; chunkier varieties retain more distinct bean fragments for added mouthfeel, while smoother ones offer easier integration into recipes. Flavor-wise, it delivers a salty, umami-rich profile with prominent earthy and fermented notes, complemented by a subtle from the natural sugars present in soybeans. The aroma mirrors this, emanating a deep, savory fermented scent that underscores its role as a flavor enhancer. At its core, traditional yellow soybean paste comprises fermented yellow soybeans (Glycine max), salt, and water, setting it apart from modern variants that may incorporate or other ingredients.

Nutritional Profile

Yellow soybean paste, a fermented product derived from soybeans, provides a notable macronutrient profile that reflects its base ingredient while incorporating changes from the process. Nutritional values can vary by brand and preparation method. Per 100 grams, it typically contains approximately 4-11 grams of protein, supporting its role as a plant-based protein source; 5-10 grams of , primarily unsaturated; and 20-30 grams of carbohydrates, largely from the soybeans with some contribution from added sugars in commercial varieties. The caloric content ranges from 160-170 kcal per 100 grams, making it moderately energy-dense. Notably, it is high in sodium, often reaching 4-6 grams per 100 grams due to salt used in preservation and , which necessitates moderation in consumption to avoid excessive intake. In terms of micronutrients, yellow soybean paste is enriched during , offering significant amounts of iron (around 2-4 mg per 100 grams), magnesium (50-100 mg), and (300-500 mg), which contribute to overall intake. It also serves as a source of produced through microbial activity, alongside such as and (typically 20-50 mg total isoflavones per 100 grams), which are phytoestrogens with potential bioactive effects. These components enhance its nutritional value beyond raw soybeans. The fermentation process introduces live cultures, such as , that may support gut health by promoting beneficial and aiding digestion. Additionally, fermented compounds like phenolic antioxidants help reduce and . Health benefits associated with regular, moderate consumption include potential antidiabetic effects through improved insulin sensitivity, cholesterol reduction via bioactive peptides, and anticancer properties linked to and peptides that inhibit tumor growth in preclinical studies. However, its high sodium content warrants caution, particularly for individuals with .

Production

Ingredients and Preparation

Yellow soybean paste is traditionally prepared using high-quality yellow soybeans as the primary ingredient, along with at 12-20% by weight of the soybeans and . The soybeans selected are whole, high-protein varieties to ensure optimal texture and flavor development in the final product. Non-GMO soybeans are preferred in contemporary traditional recipes to align with natural cultivation practices. Traditional formulations strictly avoid additives, relying solely on these core components for authenticity. In some regional variations, roasted is optionally incorporated to improve activity and flavor depth during . The preparation process commences with soaking the cleaned soybeans in for 8-24 hours, allowing them to rehydrate and expand, which facilitates even cooking. The soaked beans are then boiled or steamed until soft, typically requiring 1-3 hours, to achieve a tender yet firm consistency suitable for further processing. Once cooked and cooled, the soybeans are crushed or mashed into cakes. These steps ensure the base material is ready without introducing external flavors or preservatives.

Fermentation Process

The fermentation process of yellow soybean paste begins with placing the mashed soybean cakes in a well-ventilated area, often under , for 10-15 days to promote natural fungal growth, primarily by molds such as and . During this stage, the molds produce enzymes such as amylases and proteases that break down complex carbohydrates and proteins into fermentable sugars and , laying the foundation for flavor development. This mold formation typically occurs at ambient temperatures around 20-30°C. Following mold growth, the fermented soybean cakes are smashed, mixed with (typically 12-20% salt solution), and fermented for 1-2 months with daily stirring and periodic sun exposure. This phase involves microbial activity dominated by halophilic bacteria, including Tetragenococcus halophilus and like Lactobacillus plantarum and species, which further hydrolyze substrates into organic acids, peptides, and compounds. Temperature variations influence the outcome: ambient conditions of 20-30°C promote deeply flavorful pastes through natural microbial succession, while higher temperatures may be used in industrial settings to accelerate the process. Salt plays a crucial role by suppressing pathogenic and spoilage , selectively favoring salt-tolerant that generate compounds through metabolism. The resulting paste achieves a final of approximately 5.0-6.0, reflecting accumulation and contributing to its tangy profile. In traditional production, the fermented paste may undergo additional maturation through sun exposure in clay pots or vats for 1-2 months, enhancing aroma and complexity.

Culinary Uses

In Chinese Cuisine

Yellow soybean paste, known as huang dou jiang (黄豆酱), plays a central role in northern , particularly in the iconic dish (炸酱面), or Beijing fried sauce noodles. In this preparation, the paste is stir-fried with ground , onions, and sometimes fermented to create a rich, savory topping served over wheat noodles, often accompanied by shredded , , and bean sprouts for textural contrast. This dish exemplifies the paste's depth and saltiness, which form the foundation of the sauce's bold flavor profile. Beyond , yellow soybean paste is commonly used in meats, such as in red-braised styles or beef shanks, where it adds a fermented earthiness that tenderizes and seasons the proteins during slow cooking. It also enhances vegetable stir-fries by providing a mellow, savory base that balances greens like or , and serves as a key ingredient in dipping sauces for duck variations, often mixed with sweet bean sauce to create a tangy, glossy condiment. Preparation of yellow soybean paste in Chinese dishes typically involves frying it first in oil to mellow its inherent saltiness and release aromatic compounds, preventing an overly pungent taste. It pairs seamlessly with aromatics like , ginger, and star anise, which are stir-fried together to build layered flavors in sauces and braises. As a staple in northern Chinese home cooking, yellow soybean paste symbolizes everyday comfort and simplicity, featuring prominently in family meals that highlight hearty, accessible ingredients reflective of and culinary traditions.

In Other Cuisines

In , yellow soybean paste, referred to as tao jiew, is a staple fermented derived from soybeans, often featuring visible whole beans and a pourable consistency that distinguishes it from thicker varieties. It is commonly incorporated into stir-fries, such as medleys or dishes like mee krob, where it provides a salty-umami base balanced with sweeteners like for depth and . Additionally, tao jiew serves as a key ingredient in marinades for grilled meats, enhancing flavor with its fermented tang, and as a component in dipping sauces for rice accompaniments, including Hainan-style chicken rice. In Vietnamese cooking, the equivalent paste known as tương—a fermented product with a salty-sweet profile—is primarily utilized as a for simple rice meals featuring boiled vegetables, , or greens, offering a robust contrast. It is frequently blended with chilies to introduce heat, creating spiced variants suitable for enhancing soups or as an additive in fish sauce-based preparations, though regional differences in texture, such as a more liquid form in northern styles, influence its application. Beyond , yellow soybean paste has found a place in global fusion dishes, particularly in vegan contexts where it substitutes for in Western-style soups, glazes, and broths due to its comparable and saltiness, allowing for savory depth without animal products. In Korean-inspired preparations, it is mixed with to form spicy side dishes, such as seasoned vegetables or , blending the paste's mild sweetness with chili heat for innovative . These adaptations often involve dilution with water or oil to create lighter sauces, a technique prevalent in Southeast Asian for versatile use in quick stir-fries, marinades, or drizzles that maintain the paste's essence while suiting broader palates.

Varieties

Regional Variations

Yellow soybean paste exhibits notable regional variations, particularly in texture, ingredients, and flavor profiles, shaped by local culinary traditions across East and . In northern , particularly the Beijing-style version, the paste maintains a coarser texture due to the inclusion of visible whole and broken pieces, contributing to its robust . It features a high salt content derived from simple with soybeans, salt, and water, often with minimal additives to preserve its pure, intense character, which is especially suited for enhancing noodle dishes like . In southern , such as the (Teochew) region where the paste originates, it is known for its mellow, slightly sweeter profile from refined techniques adapted from northern methods. The emphasis here is on balanced flavors that complement lighter southern cuisines, differing from the bolder saltiness of northern counterparts. The Thai adaptation, known as tao jiew, diverges with a thicker, pourable consistency and visible soybean pieces, often sweetened through the addition of or during production, which tempers its saltiness for milder overall taste. Fermentation periods are typically shorter than in Chinese traditions, yielding a less intense profile, and while the paste itself does not include or , these are commonly incorporated in Thai dishes using it, such as dips and stir-fries, to add richness and tang. This makes tao jiew versatile for both savory and slightly sweetened applications in Thai cooking. In Vietnamese and contexts, the paste—called tương đậu in and in —often features a drier, more compact consistency ideal for long-term preservation in tropical climates. Influenced by Chinese migrants, it is frequently paired with chilies in dishes, imparting a spicier edge that suits curries and sambals, where the earthy balances heat from spice blends. This spicier orientation distinguishes it from plainer Chinese versions, emphasizing bold, fiery flavors in Southeast Asian stews and vegetable dishes.

Modern Adaptations

In contemporary production, yellow soybean paste has seen the incorporation of as an additive to yield a smoother texture, diverging from traditional recipes that relied solely on , salt, and . Preservatives such as are commonly added to inhibit microbial spoilage and extend shelf life, in line with standards permitting up to 1,000 mg/kg in fermented soybean pastes. Dehydrated variants, referred to as gān huángjiàng or dry yellow soybean paste, have been developed to facilitate export and storage, requiring rehydration prior to use and enabling extended without . These forms maintain the core fermented flavor profile while addressing logistical challenges in global distribution. Since the 2020s, health-oriented adaptations have proliferated, including organic, non-GMO, and low-sodium versions formulated without genetically modified ingredients or with reduced salt content to appeal to vegan and wellness-focused consumers. These variants prioritize natural fermentation while minimizing additives, often certified gluten-free and suitable for plant-based diets. Industrial scaling has transformed production through the use of controlled tanks, which regulate temperature, humidity, and microbial to accelerate the process and reduce traditional aging from months to weeks. This approach ensures consistent quality and higher yields in factory settings, as evidenced by metabolomic analyses comparing industrial and artisanal methods.

Availability and Preservation

Commercial Availability

Yellow soybean paste is widely available in global markets, particularly in Asian supermarkets, Chinese grocery stores, and online retailers such as Amazon and specialty import sites. It caters to demand from Chinese diaspora communities and enthusiasts of Asian cuisine in North America, Europe, and Southeast Asia. Popular brands include Lee Kum Kee, known for its naturally fermented varieties; Healthy Boy, a Thai-produced option emphasizing premium quality; and Shinho, which uses non-GMO soybeans and traditional brewing methods. The product is typically packaged in convenient formats to suit both home and commercial use, such as plastic jars (300-500 grams), glass bottles (around 340-454 grams), or metal tins (up to 450 grams). Pricing generally ranges from $2 to $5 USD per unit, depending on size, brand, and retailer, making it an affordable staple ingredient. For example, Lee Kum Kee's family-sized jar (approximately 800 grams) and Healthy Boy's 12-ounce bottle are common retail options. Sourcing centers primarily in , particularly northern regions, where it is produced through traditional . Major exports support international distribution, with key destinations including the , , the , and countries in like and . Consumers are advised to select products labeled as naturally fermented for authentic flavor and quality, with some brands offering organic or reduced-sodium options emerging in response to health trends since the .

Storage and Shelf Life

Yellow soybean paste, being a fermented product with high salt content, is shelf-stable when unopened and stored in a cool, dry place away from direct sunlight, typically maintaining quality for 1-2 years from the production date. Refrigerating unopened jars can further extend this up to 2 years by slowing any potential degradation of flavors and nutrients. Once opened, the paste should be transferred to an airtight container if not already packaged that way and stored in the to preserve its profile and prevent , where it remains usable for 6-12 months. Surface mold may occasionally form due to ongoing , and if it is white or light-colored and superficial, it can be safely skimmed off, allowing continued use as the high salinity inhibits harmful bacterial growth. Indicators of spoilage include off odors that exceed the paste's characteristic fermented aroma, such as rancid or overly sour smells, significant separation of excess liquid (oil or ), or unusual discoloration like darkening or spotting beyond normal variations. To minimize risks, always use clean, dry utensils for scooping portions, avoiding introduction of moisture or that could accelerate deterioration. For longer-term preservation, yellow soybean paste can be portioned into freezer-safe containers and frozen, retaining viability for up to 2 years, though thawing may result in a slightly altered texture that is softer or less cohesive.

References

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