![]() Its texture is drier than that of regular yellow soybean paste (due to its lower water content), allowing for easier transportation and keeping. 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. 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. 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. 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. 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. 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").Īlthough it is made from yellow soybeans, the paste itself is not so much yellow as light to dark brown or even black in color. Yellow soybean paste is produced in China and is used primarily in Beijing cuisine and other cuisines of northern China. ![]() Yellow soybean paste is a fermented paste made from yellow soybeans, salt, and water. Please help improve this article by introducing citations to additional sources.įind sources: "Yellow soybean paste" – news Relevant discussion may be found on the talk page. This article relies largely or entirely on a single source.
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