Commonly called Douchi, was made by natural fermenting process aged for 4-6 months in giant urns In the small town of Siluo, located in the Yunlin county of central Taiwan. The process turns the beans black, soft, moist after the completion of black bean soy sauce fermentation and producing full-body aroma and nutritious salting black soybeans in the long run. The flavor is sharp, pungent, and spicy in smell, with a taste that is salty and somewhat bitter and sweet. Without further extract and dry by heat, Treasure Urns Series-Preserved Black Beans reserve the very original flavor of raw black bean soy sauce( like extra virgin olive ) so it can result in very high quality Douchi. Very good to be used as the dressing paste of any kind of asian cooking dishes including black bean oysters & black bean stir-fried bitter gourd as other many delicious asian dishes.
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