Fermented Soybean Dan Dou Chi 500g Salt Free Black Soybean Traditional Chinese Herb for Cooking and Decoctions

Fermented Soybean, known in TCM as Dan Dou Chi (淡豆豉), is a prepared food-herb made from the fermented seed of Glycine max, typically processed with herbs such as mulberry leaf and perilla leaf and then dried. Traditionally considered acrid, sweet, and slightly cold in nature, it is associated with releasing the exterior and easing chest discomfort in TCM theory. This salt-free black fermented soybean is suitable for decoctions and culinary use.

Key Selling Points

• Traditional fermented soybean herb known as Dan Dou Chi (淡豆豉) in TCM
• Derived from the fermented seed of Glycine max, the soybean
• Salt-free black fermented soybean with a rich, full flavor and large grains
• Sun-dried and air-dried processing following traditional preparation methods
• Commonly used in TCM decoctions and as a savory culinary seasoning

Quality & Sensory

Typically dark black to deep brown in color with a wrinkled, slightly oily surface and a firm, grainy texture. The aroma is characteristically fermented and savory, and when simmered it imparts a mellow, salty-umami depth to broths and dishes.

Technical Specifications

Usage Scenarios

• Simmer in herbal decoctions following traditional TCM formulas
• Add to braised dishes, stews, and stir-fries as a savory seasoning
• Use in congee or soup recipes for traditional fermented flavor
• Incorporate into home cooking where fermented black soybean is called for

Traditional Uses

In TCM practice, Dan Dou Chi is traditionally used to release the exterior and relieve irritability in the chest, often paired with herbs like Gardenia fruit (Zhi Zi) in classic formulas such as Zhi Zi Dou Chi Tang. It is also a familiar kitchen ingredient in Chinese cooking, valued for adding fermented depth to sauces, braises, and steamed dishes.

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