Sauces and Pastes · FFET10371
Huangjiang (yellow soybean paste)
A brown paste made by koji fermentation of yellow soybeans and flour, used in zhajiangmian.
Soy sauce, bean and flour pastes, sesame paste and fish sauce.
Huangjiang is a paste made by koji fermentation of yellow soybeans and flour, ranging from light to dark brown. It is used in Beijing and northern Chinese cooking, including the sauce for zhajiangmian. It is called dajiang in northeastern China and also goes by mianchijiang and doubanjiang in southern China.
What
Huangjiang is a paste fermented from yellow soybeans and flour. Its color ranges from light to dark brown, and a dry form is also available.1,2
When
The available sources provide no dated primary account of huangjiang, so they do not establish when it originated.1,2
Where
Huangjiang is used in Beijing and northern Chinese cooking and is called dajiang in northeastern China. The available sources do not establish a single place of origin.1,2
How
Huangjiang is made by koji fermentation of yellow soybeans and flour.1
Impact and influence
The Liubiju sauced-pickle craft entered the 2nd batch of the national intangible cultural heritage list in 2008. This related listing covers pickle-making skills and does not name huangjiang, so it is not a designation for the paste itself.3