Dajiang

Also Called

yellow paste

Usage

as a seasoning, as a dipping sauce

Description

Dajiang is made by fermenting ground soybeans, resulting in a sauce with hues ranging from yellow-brown to red-brown. In contrast to most soybean pastes, whether ground or not, its distinctiveness lies in the absence of wheat flour or other cereals in its ingredients, with only soybeans undergoing fermentation. In this regard, its production process resembles that of douchi, but differs in that it is ground into a paste before fermentation, whereas in douchi, the soybeans undergo fermentation as whole bean grains. Compared to mochijiang from the south of China, dajiang, originating from the Northeast China, has a pungent aroma and flavor, less rounded and delicate. However, it exhibits a bold and rugged character, offering a unique taste profile.