Guiyang Douchi Sauce

Place of Origin

Guiyang, Chenzhou, Hunan, China

Description

Guiyang douchi sauce is presented as a chocolate-colored paste, with a rich aroma of fermented and toasted soybeans, complemented by a hint of bitterness. It is an important seasoning for locals, replacing regular soy sauce in the kitchen. Locals refer to it as “dòuyóu” (essence of soy).

Technical Aspects

From a production process perspective, Guiyang douchi sauce and douchi are closely related. The early stages of their production processes are similar. During the initial fermentation (qu-making) stage, both involve inoculating soybeans themselves. However, as they enter the second fermentation stage, they diverge. Douchi requires the addition of salt and water, while Guiyang douchi sauce adopts a very rare technique: it continues pure soybean fermentation without adding salt or water. After the second fermentation is complete, Guiyang douchi sauce undergoes two additional steps: juice extraction and simmering. "Juice extraction" involves soaking the fermented soybeans in water to obtain the original juice, while "simmering" involves slow cooking the juice to reduce the liquid to a paste. Therefore, the ingredients of Guiyang douchi sauce consist only of soybeans and water, making it gluten-free and salt-free. Compared to soy sauce and soybean paste, it lacks wheat flour and salt in its ingredients. Compared to douchi, it lacks salt.