User:Li Zihan

豆豉：古韵流香，调味佳品

豆豉，是中国传统的发酵豆制品，以其独特的风味和丰富的营养价值在中国饮食文化中占据重要地位。它不仅是烹饪中的调味佳品，更是一道承载着深厚历史文化底蕴的美食。豆豉的历史源远流长，最早可追溯至殷商时期。东汉刘熙在《释名·释饮食》中记载：“豉，嗜也，五味调和，须之而成，乃可甘嗜。”据传，明崇祯十七年（公元1644年），永川城郊跳石河的崔婆婆在躲避战乱时，将准备蒸黄豆的豆子倒进灶前，用稻草覆盖，匆忙进山躲避。乱兵过后，她返回家中，发现豆子上覆盖着一层如雪的绒毛，清香扑鼻。崔婆婆将这些豆子拌上盐和酒，密封保存，一年后发现其变得光亮油黑，香味更加浓郁，味道回甜化渣，于是“崔豆豉”诞生，永川豆豉由此起源。

豆豉制作流程

制作豆豉的过程十分讲究。首先需选用优质黑豆或黄豆作为主要原料，它们都具有良好的口感和丰富的营养成分。此外，还需要准备盐、白酒、辣椒等调味料，这些调味料不仅能增添风味，还能抑制杂菌生长，起到防腐保鲜的作用。 将豆子洗净去除杂质后，浸泡数小时，让豆子充分吸水膨胀，这样可以缩短蒸煮时间，使豆子更容易煮熟煮透。浸泡完成后，将豆子捞出沥干水分，放入锅中用中小火慢煮，直至豆子熟透但又不烂熟，保留一定的颗粒感。 煮好的豆子摊开在透气的容器中，置于温暖处进行自然发酵，温度一般控制在20~30摄氏度左右。空气中的微生物如毛霉菌等会附着在豆子表面，开始进行发酵。随着时间的推移，豆子表面会逐渐长出黄绿色的绒毛，当绒毛长至一定厚度且色泽均匀时，表示发酵完成，发酵时间通常为数天到一周左右。 最后一步是调味封存。将发酵好的豆子放入干净的坛子中，加入适量的盐、白酒等调味料。盐的用量一般为豆子重量的10%左右；白酒可以选用50度以上的高度白酒，每1000克豆子加入50克左右即可。还可以根据口味加入辣椒、花椒等调味料，增加豆豉的风味和层次感。将调味料与豆子充分混合均匀后，密封坛口，放置在阴凉干燥处进行腌制。经过一段时间的腌制，豆豉的味道会更加浓郁醇厚，即可开封食用。

豆豉的烹饪方式

豆豉的烹饪方式多样，可与各种食材搭配，制作出丰富美味的菜肴。

1.豆豉蒸排骨 将排骨斩成小块，加入姜丝、蒜末和豆豉进行调味。豆豉的醇厚香味能够很好地渗透到排骨中，增添独特的风味。将调好味的排骨放入蒸笼中蒸熟，蒸制过程中，肉汁与豆豉的香味充分交融，使整道菜品香气扑鼻，口感鲜美，令人回味无穷。

2.豆豉炒回锅肉 回锅肉肥而不腻，肉质紧实有嚼劲。在炒制过程中，豆豉与回锅肉的油脂相互融合，形成独特的美味。这道菜不仅能满足人们对美食的追求，还能起到开胃消食的作用，是一道色香味俱全的下饭菜。

3.豆豉拌饭 在煮好的米饭中加入适量的豆豉，再淋上少许香油，搅拌均匀后即可食用。豆豉的浓郁香味与米饭的清香相结合，能够极大地激发食欲，为身体提供能量，尤其适合忙碌时快速解决一顿美味的餐食。

地域风土的味觉图腾

在中国广袤的土地上，不同地域孕育出风格迥异的豆豉。这些风味独特的小黑豆，不仅是各地餐桌上的美味，更承载着一方水土的记忆与智慧。

阳江地处岭南，阳光充足、气候温暖湿润，非常适合黑豆发酵。阳江人会把黑豆晒足40天，让它们充分吸收日光精华，发酵成琥珀色的豆豉。这种豆豉用来蒸排骨，味道鲜美，是当地的经典搭配。云南红河的哈尼族人居住在梯田边，他们用山泉水泡黄豆，再裹上荞杆灰发酵，制作出的哈尼豆豉质地紧实，味道鲜美，能化解肉类的腥味，是当地饮食文化中不可或缺的调味品。山东临沂的八宝豆豉，以当地大黑豆为主料，加入紫茄叶、花椒、鲜姜等香料，在陶坛中发酵160天，风味独特，常被用来搭配煎饼食用，深受当地人喜爱。广西昭平的黄姚豆豉有着六百年历史，当地气候湿润、雾气缭绕，为豆豉发酵提供了理想的环境。这种豆豉色泽乌黑油亮，口感细腻，带有微微的甜味，是当地人烹饪时常用的调味品。重庆永川豆豉以其独特的发酵工艺而闻名。永川地区气候适宜，土壤肥沃，为豆豉的制作提供了优质原料。永川豆豉常被用于回锅肉等菜肴的制作，让菜肴的味道更加鲜美，成为重庆美食中不可或缺的一部分。

豆豉的文化意义

豆豉在中国文化中具有丰富的象征意义。在一些地区，豆豉被视为团圆和吉祥的象征，常用于节日和庆典。它寄托了人们对美好生活的向往，寓意着丰衣足食、幸福美满。邻里之间互送豆豉，增进了彼此之间的感情。对于外出求学或打拼的人来说，豆豉是家乡的味道，是游子与家人之间深深的羁绊。

现代发展

随着科技的进步，豆豉的制作工艺也在不断创新。科研人员研发出了低盐速成的豆豉酿造技术，缩短了发酵周期，降低了食盐含量，提高了豆豉的品质和安全性。同时，豆豉的种类也日益丰富，包括毛霉型豆豉、米曲霉豆豉和细菌型豆豉等，满足了不同消费者的口味需求。此外，豆豉的营养价值和保健功效也得到了越来越多的关注，成为人们健康饮食的首选之一。

术语与表达

豆豉fermented black soybean 毛霉型豆豉Mucor-type Bean Paste 米曲霉豆豉Aspergillus fermented black soybean 细菌型豆豉Bacterial fermented black soybean 发酵Fermentation

问题

1. 你吃过豆豉吗？ 2. 豆豉的主要原料是什么？ 3. 豆豉有哪些烹饪方式？ 4. 豆豉在中国文化中有哪些象征意义？

参考文献

[1] 罗惠香.豆豉情深 醇香难忘[J].中国食品,2025,(05):94. [2] 连国如,施军.豆豉是什么[J].科学24小时,2025,(02):39-40.

Fermented Black Soybeans: A Fragrant Legacy and Culinary Treasure

Fermented black soybeans, or dou chi, are a traditional fermented soybean product in China. Known for their distinctive aroma and rich nutritional value, they hold a vital place in Chinese culinary culture. More than just a seasoning, they are a reflection of deep historical and cultural heritage.

The history of fermented black soybeans dates back to as early as the Shang Dynasty. Liu Xi of the Eastern Han Dynasty wrote in Shiming: Food and Drink, “Chi (fermented beans), a delicacy—only when harmonized with the five flavors can they be truly savored.” According to legend, in the 17th year of the Chongzhen reign (1644 AD), a woman named Granny Cui from the outskirts of Yongchuan, Chongqing, was fleeing from war. She had prepared soybeans for steaming but hastily covered them with straw and fled into the mountains. When she returned, she found the beans covered in snow-like fuzz and emitting a fragrant aroma. She mixed them with salt and liquor, sealed them in jars, and a year later discovered that they had turned shiny black, richly fragrant, and subtly sweet in taste—thus was born "Cui Dou Chi." This incident marked the origin of Yongchuan fermented black soybeans.

Production Process of Fermented Black Soybeans

The making of fermented black soybeans is a meticulous process. It begins with selecting high-quality black or yellow soybeans, known for their great texture and nutritional content. Salt, high-proof liquor, chili peppers, and other seasonings are also essential. These not only enhance the flavor but also help inhibit bacterial growth and preserve freshness.

After thoroughly cleaning and removing impurities, the beans are soaked for several hours to absorb water and swell—this shortens the cooking time and ensures even softening. Once soaked, they are drained and simmered gently until they are thoroughly cooked but still hold their shape, preserving a bit of bite.

The cooked beans are then spread out in breathable containers and placed in a warm, ventilated space to ferment naturally at around 20–30°C. Airborne microorganisms like Mucor mold attach to the beans and begin the fermentation process. Over time, a yellow-green fuzz appears on the surface. When this fuzz reaches a uniform thickness and color, the fermentation is complete, usually taking several days to a week.

The final step is seasoning and sealing. The fermented beans are placed into clean clay jars and mixed with salt and liquor—typically, salt should be about 10% of the beans’ weight, and liquor (preferably above 50% alcohol) is added at about 50g per 1000g of beans. Additional ingredients like chili or Sichuan peppercorns can be added for complexity. After mixing thoroughly, the jars are sealed and stored in a cool, dry place to marinate. Over time, the flavor deepens and mellows, ready to be enjoyed.

Culinary Uses of Fermented Black Soybeans

Fermented black soybeans are incredibly versatile and can be paired with a variety of ingredients to create flavorful dishes:

1. Steamed Pork Ribs with Fermented Black Soybeans Pork ribs are chopped into small pieces and marinated with ginger, garlic, and fermented black soybeans. The rich aroma of the beans infuses the meat during steaming, blending the juices and fragrance into a mouthwatering dish that’s both tender and savory.

2. Twice-Cooked Pork with Fermented Black Soybeans This classic Sichuan dish features fatty-yet-firm pork belly. As it cooks, the pork fat mingles with the fermented beans, creating a rich, savory flavor that is both appetizing and satisfying. It’s a popular dish that stimulates the appetite and pairs perfectly with rice.

3. Fermented Black Soybean Rice Mix A simple yet delicious option: mix steamed rice with a spoonful of fermented black soybeans and a dash of sesame oil. The intense umami flavor of the beans pairs beautifully with the mild aroma of rice, making it an ideal quick meal—delicious and energizing.

A Taste Totem Rooted in Regional Terroir

Across China's vast landscape, different regions have developed their own unique varieties of fermented black soybeans, each embodying the climate and customs of their origin.

In Yangjiang, Guangdong, the warm, humid subtropical climate is ideal for fermentation. Beans are sun-dried for 40 days to absorb solar essence and develop into amber-hued fermented soybeans—perfect for steaming with ribs. In Honghe, Yunnan, the Hani people ferment yellow soybeans soaked in mountain spring water and coated in buckwheat ash. The resulting "Hani dou chi" has a firm texture and distinctive flavor that reduces the gaminess of meat, making it indispensable in local cooking. Linyi, Shandong, offers "Eight-Treasure Dou Chi," made from large black soybeans mixed with eggplant leaves, peppercorns, and ginger, then fermented in clay jars for 160 days. It has a bold flavor and is often paired with pancakes. In Zhaoping, Guangxi, the "Huangyao Dou Chi" boasts a 600-year history. The misty, humid environment creates ideal fermentation conditions. The beans are glossy black with a delicate texture and a slight sweetness—widely used in local cuisine. Yongchuan, Chongqing, is famed for its distinct fermentation techniques. The favorable climate and fertile soil provide top-quality beans. Yongchuan fermented black soybeans are often used in dishes like twice-cooked pork, enriching Chongqing’s culinary identity.

Cultural Significance of Fermented Black Soybeans

Beyond taste, fermented black soybeans carry deep cultural meanings in China. In many regions, they symbolize reunion and good fortune, and are commonly used during festivals and celebrations. They represent people’s yearning for abundance, peace, and happiness.

Gifting fermented black soybeans among neighbors strengthens community bonds. For those who study or work far from home, the flavor of fermented black soybeans evokes nostalgia and a connection to family—an edible link to their roots.

Modern Innovations

With advancements in food science, fermentation methods for black soybeans have also evolved. Researchers have developed low-salt, rapid fermentation techniques, reducing salt content and shortening production time while improving quality and safety.

Today, there are various types of fermented black soybeans available to suit different preferences: Mucor-type, Aspergillus fermented, and bacterial fermented. Their nutritional and health benefits are now increasingly recognized, making them a popular choice for health-conscious consumers seeking flavorful yet wholesome foods.

Terminology

Fermented black soybean豆豉 Mucor-type bean paste毛霉型豆豉 Aspergillus fermented black soybean米曲霉豆豉 Bacterial fermented black soybean细菌型豆豉 Fermentation发酵

Questions

1.Have you ever tried fermented black soybeans? 2.What are the main ingredients used to make them? 3.What are some of the common cooking methods? 4.What symbolic meanings do fermented black soybeans hold in Chinese culture?

References

[1]Luo Huixiang. Deep Affection for Fermented Black Soybeans: An Unforgettable Aroma. China Food, 2025(05): 94. [2]Lian Guoru, Shi Jun. What Are Fermented Black Soybeans? Science 24 Hours, 2025(02): 39–40. [3]The Origin and Evolution of Fermented Soya Beans: From Cui's Granny to Modern High-Tech.https://baijiahao.baidu.com/s?id=1827305244595687559&wfr=spider&for=pc [4]A Thousand Years of Bean Fragrance: Ten Regional Specialties of Fermented Soya Beans.https://baijiahao.baidu.com/s?id=1827299121231761223&wfr=spider&for=pc