Douchi is a fermented salty black soybean, an ultimate umami bomb among many popular Chinese ingredients. Unlike natto or western canned bean products, douchi is used only as a seasoning and is not meant to be consumed in large quantities. Compare it to the usage of caper in Italian cooking, it is added to increase the fragrance and umami of the dish. For stronger seasoning, douchi can be pounded and add into the marinating sauce. For delicate palates, just add them during the cooking process or reduce the mrinating time to less than 20 minutes. Some of the iconic dishes with Douchi:
- Stir-fried beef with bitter melon
- Steamed fish fillet with douchi sauce
- Douchi stir-fried clams
- Dim-sum steamed pork ribs
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