Dan Dou Chi (Fermented Black Soybean) — Traditional Food Herb, 500g

Dan Dou Chi (淡豆豉), also known as Fermented Black Soybean or Prepared Soybean, is the fermented, dried seed of the black soybean (Glycine max), a traditional food herb known in Traditional Chinese Medicine (TCM) as Dàn Dòu Chǐ (淡豆豉). For centuries it has been prized as a gentle, aromatic herb used to release the exterior, disperse mild wind-heat, and soothe the chest. Its nature is sweet, slightly bitter, and neutral-to-slightly-warm, making it a mild yet versatile ingredient for both daily cooking and traditional herbal formulas.

Key Selling Points

• Traditional fermented food herb (药食同源)
• Made from black soybean (Glycine max)
• 500g value pack, also available as powder
• Aromatic, savory flavor for soups and congee
• Long 24-month shelf life at room temperature

Quality & Sensory

Each batch is carefully fermented and dried to preserve its deep black-brown color, slightly wrinkled texture, and rich, savory fermented aroma. When decocted or simmered, Dan Dou Chi releases a warm, gently bitter and umami note that deepens broths and congee without overpowering other ingredients.

Technical Specifications

Usage Scenarios

• Chinese-style soups and broths
• Congee and grain porridge
• Herbal decoctions and tea blends
• Seasonal cooking and medicinal food packs
• Daily savory seasoning in traditional dishes

Traditional Uses

In folk herbal practice, Dan Dou Chi is decocted into soups, congee, and gentle formulas to support the body during seasonal changes. It is a classic ingredient in traditional medicinal congee, often paired with scallion, ginger, or mint. As a daily food, it is simmered into broths and stews, adding a savory, fermented depth that is both nourishing and comforting.

FAQ Q&A