Get ready to embark on a mouthwatering culinary adventure as we unveil the top Chinese fermented foods waiting to tantalize your taste buds. From the tangy and spicy flavors of fermented vegetables like pickled mustard greens and daikon radish, to the rich and savory delights of fermented tofu and soybean paste, Chinese cuisine offers a plethora of fermented treats that showcase the country’s ancient culinary traditions. So, grab your chopsticks and prepare to savor the deliciousness of these top Chinese fermented foods that are sure to leave you craving for more.
Soy Sauce
Soy sauce, known as “jiangyou” in Chinese, is an essential condiment in Chinese cuisine. It is made from fermented soybeans, wheat, salt, and water. There are various types of soy sauce available, ranging from light to dark, each with its unique flavor profile. Light soy sauce is commonly used for seasoning and marinating, while dark soy sauce adds depth and color to dishes. It is a versatile ingredient that can enhance the taste of stir-fries, soups, marinades, and dipping sauces. The rich umami flavor of soy sauce adds a savory note to any dish, making it a staple in Chinese cooking.
Jiangyou
Jiangyou, also known as “brewed soy sauce,” is the most commonly used soy sauce in China. Made from soybeans, wheat, and salt, it undergoes a fermentation process that can range from a few months to several years. The longer the fermentation period, the richer and more complex the flavor becomes. Jiangyou has a well-balanced flavor profile, offering a harmonious blend of saltiness, sweetness, and umami. It is widely used in various Chinese dishes, from stir-fries to soups, imparting a distinct savory taste that elevates the overall flavor of the dish.
Doubanjiang
Doubanjiang, also known as fermented bean paste, is a versatile condiment that adds depth and complexity to Chinese dishes. It is made from fermented broad beans, chili peppers, and salt. Doubanjiang has a distinctive flavor that is both spicy and salty, with a hint of umami. It is commonly used in Sichuan cuisine to create flavorful dishes such as Mapo Tofu and Kung Pao Chicken. The spicy kick of doubanjiang balances well with other ingredients, creating a delicious blend of flavors. Its rich and robust taste makes it an excellent addition to stir-fries, braised dishes, and even noodle soups.
Vinegar
Vinegar, known as “cu” in Chinese, is an acidic condiment that adds tanginess and brightness to dishes. Chinese vinegar comes in various types, each with its unique qualities and regional variations. Zhenjiang vinegar and Shanxi aged vinegar are two widely popular types.
Zhenjiang Vinegar
Zhenjiang vinegar is a famous black rice vinegar that originated in Zhenjiang, China. It is made from fermented glutinous rice and boasts a complex flavor profile with a mildly sour and slightly sweet taste. Zhenjiang vinegar is known for its mellow and aromatic qualities. It is often used as a dipping sauce for dumplings, a marinade for meat, or a key ingredient in sweet and sour dishes. Its distinct character adds a tangy touch to dishes while enhancing their overall flavor.
Shanxi Aged Vinegar
Shanxi aged vinegar, also known as mature vinegar, is a traditional vinegar that has been produced for over 600 years in Shanxi province, China. It is made from fermented sorghum, peas, barley, and wheat. Shanxi aged vinegar is famous for its dark color, complex aroma, and mellow taste. The fermentation process can take up to three years, resulting in a vinegar that is rich, tangy, and slightly smoky. This type of vinegar is often used in Shanxi cuisine to balance the flavors of rich and fatty dishes. It is also a popular choice for making dipping sauces and vinaigrettes due to its well-rounded taste.
Doufu-Ru
Doufu-ru, also known as fermented tofu, is a unique and popular Chinese delicacy. It is made by fermenting tofu in a brine solution, allowing it to develop a strong and pungent flavor. There are various types and flavors of doufu-ru, with stinky tofu and tofu skin being the most well-known.
Stinky Tofu
Stinky tofu is a fermented tofu that is renowned for its strong aroma. Despite its distinct smell, it is a beloved street food in China, especially in regions like Taiwan and Sichuan. The fermentation process gives the tofu a pungent and slightly sour flavor while maintaining a soft and creamy texture. Stinky tofu is often deep-fried and served with spicy sauce or pickled vegetables, offering a unique combination of flavors and textures. It is an acquired taste that many people find surprisingly addictive.
Tofu Skin
Tofu skin, also known as yuba, is a delicacy made from the film that forms on the surface of heated soy milk. This film is carefully lifted and dried, resulting in a thin and delicate sheet with a slightly chewy texture. The dried tofu skin can be rehydrated and used in various dishes as a meat substitute or as an ingredient in soups and stir-fries. Its mild flavor allows it to absorb the flavors of other ingredients, making it a versatile addition to many Chinese dishes. Tofu skin is highly valued for its texture and nutritional benefits, as it is high in protein and low in fat.
Suan Cai
Suan cai, also known as pickled mustard greens, is a traditional Chinese pickle that is popular in the northern regions of China. It is made by fermenting mustard greens with salt, resulting in a tangy and sour flavor. Suan cai is often used as a condiment or ingredient in various dishes, adding a vibrant and acidic taste. In Beijing, suan cai is a key ingredient in the famous Beijing-style sauerkraut fish, where the tanginess of the pickled mustard greens is balanced with rich and savory flavors. It can also be used as a topping for noodles or as a side dish to accompany rice dishes, providing a refreshing and tangy contrast.
Doyo
Doyo is a collective term for various types of Chinese cooking wine. Jiangmi su, mijiu, and cheongju are three commonly used varieties.
Jiangmi Su
Jiangmi su, also known as sweet rice wine, is a type of Chinese cooking wine made from glutinous rice, yeast, and water. It has a sweet and slightly alcoholic flavor, adding a subtle richness to dishes. Jiangmi su is often used in marinades and sauces to enhance the flavors of meat, seafood, and vegetables. Its natural sweetness helps to balance the saltiness and spiciness in certain dishes, creating a harmonious taste.
Mijiu
Mijiu, also known as Chinese rice wine, is a traditional alcoholic beverage made from rice. It is commonly used for cooking, adding depth and complexity to dishes. Mijiu has a slightly sweet and fragrant taste, which elevates the flavors of ingredients during the cooking process. It is often used in braising, steaming, and stir-frying to enhance the umami flavor and tenderize meat. Mijiu is also a popular ingredient in traditional Chinese desserts, infusing them with a subtle sweetness.
Cheongju
Cheongju, also known as clear rice wine, is a transparent and mild-tasting rice wine. It is commonly used in Chinese cuisine for both cooking and drinking. Cheongju has a clean and refreshing flavor, with subtle fruity and floral notes. It is often used in stir-fries, soups, and marinades to add a delicate sweetness and aromatic touch. Cheongju can also be enjoyed on its own as a traditional Chinese alcoholic beverage, served at room temperature or slightly chilled.
Tofu
Tofu, also known as bean curd, is a versatile ingredient widely used in Chinese cuisine. It is made from soybeans and is known for its mild flavor and high protein content. There are various types of tofu available, with dou hua and nanru being two popular variations.
Dou Hua
Dou hua, also known as tofu pudding or tofu flower, is a soft and silky dessert made from coagulated soy milk. It has a delicate and silky texture, often served drizzled with a sweet syrup or accompanied by toppings such as peanuts or red beans. Dou hua is a popular dessert in China, enjoyed both hot and cold. Its smooth and creamy consistency, coupled with its subtle sweetness, makes it a delightful treat that melts in your mouth.
Nanru
Nanru is a type of fermented tofu that is typically used as a condiment or seasoning in Chinese cuisine. It is made by fermenting tofu in a brine solution, resulting in a slightly sour and tangy flavor. Nanru has a soft and creamy texture, making it easy to spread or mix into dishes. It is often used to add a savory and umami taste to stir-fries, hot pot, or noodle dishes. The fermentation process enhances the flavor of tofu, giving it a unique and satisfying taste.
Fuyu
Fuyu, also known as fermented bean curd, is a traditional Chinese product made by fermenting bean curd in a brine solution. It undergoes a fermentation process that can take several months, resulting in a creamy texture and a pungent taste. Fuyu has a distinct flavor, similar to blue cheese, with a salty and tangy profile. It is widely used as a condiment or seasoning to add depth and complexity to dishes. Fuyu is often spread on steamed buns, used as a dip for vegetables, or incorporated into stir-fries and soups. Its strong and unique flavor adds a surprising twist to any dish it accompanies.
Mianchi
Mianchi, also known as sticky rice, is a staple ingredient in Chinese cuisine, especially in the southern regions. It is made from glutinous rice, which has a sticky and chewy texture when cooked. Mianchi is commonly used in fermented foods due to its ability to support the growth of beneficial bacteria during the fermentation process. It is used as a base ingredient in making fermented rice wines such as mijiu and huangjiu. Additionally, sticky rice is favored for its unique taste and texture in various dishes, including sticky rice dumplings, zongzi, and rice cakes.
Baijiu
Baijiu is a potent Chinese spirit that is often referred to as sorghum liquor or glutinous rice wine. It is classified as one of the strongest alcoholic beverages in the world, with an alcohol content ranging from 40% to 60%. Baijiu is made from fermented grains such as sorghum, rice, wheat, or corn. The fermentation process can take several months or even years, resulting in a spirit with a bold and intense flavor. It is often consumed during special occasions and celebrations, where it is served neat or diluted with water. Baijiu is deeply ingrained in Chinese culture and is often associated with toasting, bonding, and festive gatherings.
In conclusion, Chinese fermented foods offer a diverse range of flavors and textures that add depth and complexity to traditional Chinese cuisine. From soy sauce and vinegar to fermented tofu and rice wines, these fermented delights play a crucial role in elevating the taste and aroma of dishes. Whether you are exploring new flavors or seeking to recreate authentic Chinese dishes, incorporating these fermented foods into your culinary repertoire will undoubtedly enhance your culinary experience. So, venture into the world of Chinese fermentations and savor the unique flavors and traditions they bring to your table.
