Best dried black beans according to Reddit

Reddit mentions of Chinese Douchi - Fermented Black Beans - 16 Oz Bag Each

Sentiment score: 3
Reddit mentions: 4

We found 4 Reddit mentions of Chinese Douchi - Fermented Black Beans - 16 Oz Bag Each. Here are the top ones.

Chinese Douchi - Fermented Black Beans - 16 Oz Bag Each #2
    Features:
  • Contains soy sauce that has Wheat flour (cereals containing gluten)
  • Ingredients: BLACK SOYBEANS, SALT, ginger, orange peel, spices & soy sauce (water, soybeans, salt, wheat flour)
  • Allergen warning: Contains soy sauce (water, soybeans, salt, wheat flour).
  • Paste made from fermented beans is a wonderful sauce. Finely chop and add to fish or meat dishes
  • Best Yanjian Douchi Chinese black bean, great for Chinese cooking
Specs:
ColorBlack
Height1 Inches
Length5 Inches
Number of items1
Size1 Pound (Pack of 1)
Weight1 Pounds
Width4 Inches
#1 of 14

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Found 4 comments on Chinese Douchi - Fermented Black Beans - 16 Oz Bag Each:

u/raijba · 2 pointsr/Cooking

Some of these are hard to find and get into, so I'm gonna post a brief visual guide to Chinese food ingredients/products that bearsx3 posted about. (Note: I'm not Chinese, I've just taken up Chinese cooking as part of my food hobby, so if anyone could add or correct any info, that would be appreciated)

Chinese cooking Wine

  • Notice the different spellings: xiao xing, shao hsing, shaoxing
  • I use this as an ingredient in stir fry sauces. I also use this commonly as a quick marinade for chicken thigh or beef (along with soysauce, salt, cornstarch, etc) before I stir fry them.

    Zhenjiang (Chinkiang) vinegar

  • Also called Black Vinegar (in the picture I use the brand on the left)
  • Honestly, I run into this ingredient pretty rarely. I've never had to replace my first bottle. A recipe book I bought lists it as one of the staples of Chinese cooking, however. It tastes... really authentic haha. I would include this on the shopping list of an intermediate Chinese food hobbyist rather than on the list of a beginner.

    Hot bean sauce

  • This one confused me for a while because I went to an Asian market and there was an entire wall of sauce products and there seemed to be many similar to this. It also goes by many names: Chili Bean Paste, Toban Djan (pictured), Doubanjiang, and some other spelling derivatives. I've used a couple brands and they are both good. If you're in doubt about which sauce is which, just look to see if the Chinese characters match the one in the Lee Kum Kee pic I provided.
  • I use this frequently. You might even be able to find it in the Asian section of Publix or Kroger or something like that. Walmart might even have it.
  • Not to be confused with Garlic Chili Sauce, (also made by the same brand as Sriracha, here), which is tangier and brighter.
    *found this article about the stuff. It's pretty interesting.

    Sweet Fermented Paste

  • This stuff is also confusing. In English it can go by sweet bean sauce, sweet bean paste, sweet soybean paste, sweet flour sauce, or sweet noodle sauce (according to wikipedia). You'll be able to tell it's the sauce you're looking for by it's Chinese name, usually a derivative of Tian mian jiang, like tien mien djan or something like that.
  • It's used as a condiment for Peking Duck, among other things.
  • I got this stuff confused with Black Bean Sauce for some reason. Ugh. Don't make the same mistake I did.
  • There's a good post on it here, just scroll down a bit.

    Fermented Black Beans

  • Called Douchi
  • Used in lots of stuff. From what I gather, legit beef with broccoli includes these.
  • RINSE BEFORE USE. I ruined an entire batch of this Salt-fried Pork Belly by not rinsing the beans first. It was way too salty.

    Sesame Oil

  • Once you know you're gonna get into Chinese cooking, get this stuff in a tin since the little bottles of it are kind of pricey for the amount you're buying. I use the brand pictured and it's really good, especially in salad dressings (but that's more of a Japanese thing). Every time my bottle runs low, I just refill it from my tin.

    Soy Sauce

  • I grew up with Japanese soy sauce, so I've got Kikkoman brand loyalty, but I'll definitely try the Wan Ja Shan aged soy that bearsx3 recommended to see if there's a difference. Like the sesame oil, buy in bulk when you get serious, otherwise you'll be wasting money on small glass bottles of soy sauce. (But get one to keep on the table for rice).

    Whole Dried Chilies

  • There are lots of different kinds (especially when it comes to Mexican food), but the ones you'll commonly use for Chinese cooking are the ones pictured above. I find them super cheap in the Mexican section at Walmart.
  • No need to cut them open and get the seeds out, they'll remain intact while you stir fry them.
  • If you're stir frying them, you'll be adding them to an extremely hot wok. BE CAREFUL: the fumes will burn your throat, so be sure to cover your mouth with a shirt or something. Also, don't stir fry these with small children or animals around. The first time I stir fried these, if there had been a baby on the patio or something, it could have been injured by the fumes.
  • Lol with that said, don't be intimidated by it. These things absolutely make dishes like kung pao chicken.

    Things I'm still confused about:

    What are some good brands of dark and light soy sauce? Is normal soy sauce in between dark and light, or is normal soy sauce the same as dark soy sauce? What about thick soy sauce? A Balinese acquaintance made some absolutely amazing fried rice that was topped with thick soy sauce and I've been hunting it ever since.

    If anyone has any questions, ask away.
u/El_Hechizado · 2 pointsr/Cooking

DIY sauces are the best. Here is my go-to stirfry marinade. I don't generally measure the quantities; just keep tasting until I find a ratio that works:

  • Soy sauce
  • Gochujang (Korean chili paste - definitely spring for this stuff if you can find it, it's a unique combo of salty, sweet, and funky)
  • Lime juice or rice vinegar
  • Honey
  • Chopped ginger and garlic
  • Sesame oil

    Sometimes I replace the gochujang with Sriracha or another chili sauce, and add fermented black beans--this is another wonderfully versatile Asian ingredient that adds a salty funky kick to your dish.
u/newthrash · 2 pointsr/seriouseats

I've read these beans are even better (keep them whole or mash):
Amazon, preserved black beans

This is the tofu I used the first time I made mapo and I think it's still the best I've had. Silken is definitely the way to go, Firm to Extra Firm. It's shelf stable and this is a great price.
Mori-Nu Silken Tofu, Firm, 12.3 Ounce (Case of 12)

Agreed on the chili oil, it's delicious but easily cut for diet.

Edit: added more info on thebtofu