Fermented Soybean Dan Dou Chi 500g Traditional Chinese Herb for Culinary Seasoning and Herbal Decoctions

Fermented Soybean, known in TCM as Dan Dou Chi (淡豆豉), is the prepared seed of Glycine max used as a classic Chinese herbal material. Traditionally regarded as acrid, sweet, and slightly cold, it is associated with the Lung and Stomach channels in TCM theory. These naturally sun-dried fermented beans are sold as a raw culinary-grade botanical, commonly used in cooking and traditional herbal preparations. Store sealed in a cool dry place. This product is a food item and is not intended to replace medication.

Key Selling Points

• Authentic Dan Dou Chi fermented soybean prepared in the traditional Chinese herbal style
• Botanical source Glycine max seed, naturally fermented and sun-dried
• Whole-bean original form suitable for decoction pieces and culinary seasoning
• Traditionally used in TCM formulas and folk herbal practice
• 500g pack sealed for freshness, easy to portion for daily cooking

Quality & Sensory

Typically dark brown to blackish whole beans with a wrinkled surface and firm, dry texture. The aroma is characteristically fermented and savory, and when simmered the beans release a mellow, salty-umami taste typical of fermented soybean seasoning.

Technical Specifications

Usage Scenarios

• Simmer in herbal decoctions following traditional formulas
• Mash or simmer as a savory seasoning in Chinese cooking
• Add to braised dishes, sauces, and stir-fries for fermented depth
• Use in congee or soup recipes where fermented soybean is called for

Traditional Uses

In TCM practice, Dan Dou Chi is traditionally used in decoctions and is a familiar ingredient in classic exterior-releasing formulas, often paired with herbs such as mulberry leaf or chrysanthemum in traditional preparations. In folk cooking, fermented soybean is widely used to season braises, steamed dishes, and vegetable stir-fries, especially in home-style Chinese cuisine.

FAQ Q&A