Air Dried Fermented black beans Fermented Cooking Spice

We select plump soybeans, steam them and carry out natural fermentation to form complete fungus films, then cure them for a long time to make fermented black beans without extra soaking liquid, leaving every bean dry and solid. Air drying locks in rich fermented soybean fragrance, delivering strong dry bean flavor and firm chewy texture with mild pure fermented scent free of harsh strange odors. It supports diverse cooking methods, including Dried rich Fermented black beans for braised beef brisket to enrich beef dishes, Ancient cellar cured Fermented black beans with homemade chili sauce to make tasty seasoning, Firm mellow Fermented black beans for cured pork steam to upgrade steamed bacon. It also removes fishy and muttony smells for stewed fish and braised meat, and mixes with chili as dipping sauce for noodles and rice. Dry texture saves storage space and resists deterioration, its concentrated bean umami improves flavor of all hot dishes as essential seasoning for daily Chinese…