Dan Dou Chi (Fermented Soybean, Semen Sojae Praeparatum) — Traditional Food Herb, 500g

Dan Dou Chi (淡豆豉), botanically derived from Glycine max (Semen Sojae Praeparatum), is the fermented, dried soybean preparation long revered in Traditional Chinese Medicine (TCM) as a gentle, aromatic food herb. Also written as 淡豆鼓 or 豆豉子, it has been prized for centuries as a mild, harmonizing ingredient traditionally used to release the exterior, disperse mild wind-heat, and soothe restlessness. Its nature is sweet, slightly bitter, and neutral-to-slightly-warm, making it a gentle yet versatile herb for daily food-therapy and seasonal nourishment.

Key Selling Points

• Traditional fermented food herb (药食同源)
• Made from Glycine max (Semen Sojae Praeparatum)
• 500g bulk pack, new-crop quality
• Suitable for decoction, congee, and soups
• Aromatic, mildly sweet fermented soybean

Quality & Sensory

Each batch is carefully fermented and dried to preserve its deep brown-black color, slightly wrinkled texture, and distinctive savory, lightly fermented aroma. When decocted, the beans soften and yield a gentle, mildly sweet and subtly umami infusion with a smooth, rounded mouthfeel that blends easily into soups and grain porridges.

Technical Specifications

Usage Scenarios

• Herbal decoction with other food herbs
• Congee and grain porridge
• Chinese-style soups and broths
• Daily food-therapy tea blends
• Seasonal nourishment during changing weather

Traditional Uses

In folk herbal practice, Dan Dou Chi is decocted alone or paired with herbs such as gardenia, scallion white, or mint to make a light, aromatic tea traditionally used to release the exterior and ease mild wind-heat discomfort. It is also simmered into congee and soups as a gentle daily food-therapy ingredient, and appears in classic formulas for soothing restlessness and supporting smooth qi flow. As a food herb, it fits naturally into seasonal cooking when the weather shifts.

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