Mianchijiang

Also Called

mianchi, mianchi sucré, yuanchijiang

Usage

as a seasoning

Description

Mianchijiang is essentially made by adding “chizha” (residues produced during soy sauce production) to yellow soybean paste, creating a blend. It can be considered a sauce that falls between yellow soybean paste and mochijiang (ground soybean paste), which primarily uses chizha. Similar to most yellow soybean pastes, mianchijiang often contains discernible soybean grains; however, its color is typically darker, and its flavor is smoother. It is commonly used in Cantonese cuisine for dishes such as steamed spare ribs and steamed fish.