Douchi
Douchi (豆豉)
Douchi (pronounced: doh-chee) is a type of fermented and salted black soybean. In English, it is known as "fermented black soybeans", "Chinese fermented black beans", "salted black beans", "black soybeans", "black bean sauce", or "black bean paste".
Etymology
The term "Douchi" is of Chinese origin. It is derived from the words "dou" meaning bean and "chi" meaning fermented.
Description
Douchi is a popular ingredient in the Chinese cuisine. It is made by fermenting and salting black soybeans. The process turns the beans black, soft, and mostly dry. The flavor is sharp, pungent, and spicy in smell, with a taste that is salty and somewhat bitter and sweet.
Usage
Douchi is used as a flavoring agent in Chinese cooking. It is commonly used in many dishes such as Mapo tofu, Black bean sauce, and Fried rice. It is also used in traditional Chinese medicine due to its high nutritional value.
Related Terms
- Fermentation: The process by which douchi is made.
- Soybean: The primary ingredient in douchi.
- Chinese cuisine: The cuisine in which douchi is most commonly used.
- Traditional Chinese medicine: The field of medicine that uses douchi for its health benefits.
See Also
External links
- Medical encyclopedia article on Douchi
- Wikipedia's article - Douchi
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