O’Long Pickled Black Bean (豆豉) — 180g

Fermented black beans — douchi (豆豉) — are one of the foundational flavor ingredients of Cantonese and Taiwanese cooking. O’Long’s Pickled Black Beans are made from whole black soybeans, salted and fermented until they develop a deep, earthy, intensely savory character. Soft, slightly sticky, and powerfully aromatic — a small amount transforms a simple stir-fry or steamed dish into something that tastes like it came from a restaurant kitchen. No MSG, no preservatives, no artificial additives. Made in Taiwan by O’Long (黑龍), one of Taiwan’s most trusted fermented soybean producers since 1944.

Product Details

• Net Weight: 180g (6.35 oz)
• Country of Origin: Taiwan
• Brand: O’Long (黑龍) — San Ying Foods Co., Ltd., Chiayi, Taiwan
• Product type: Fermented salted black beans (douchi / 豆豉)
• Main ingredient: Black soybeans
• Additives: No MSG, no preservatives, no artificial additives

How to Use Douchi

• 🥢 Stir-fries: The classic use — mash with garlic and stir-fry as the flavor base for black bean chicken, beef with black bean sauce, or clams in black bean sauce
• 🍲 Steamed dishes: Scatter over spare ribs, fish, or tofu before steaming — the beans’ aroma permeates the protein during cooking
• 🍳 Braised dishes: Add to the braising liquid for pork belly, chicken, or eggplant for a deeper, more complex savory base
• 🥟 Seasoning paste: Chop finely and mix with garlic, ginger, and a splash of Shaoxing wine as a paste for steamed fish or tofu
• 🍖 Noodles & rice: A small amount tossed through noodles or fried rice adds instant depth

Key Technique: How to Prepare Douchi

1. Rinse briefly under cold water to reduce excess salt — do not soak, or you’ll wash away the flavor
2. Chop or mash with the flat of a knife, ideally together with minced garlic — this releases the beans’ oils and aroma and is the key step that makes the difference between flat and fragrant
3. Stir-fry the paste first in hot oil for 20–30 seconds before adding other ingredients — the heat blooms the aroma
4. Season carefully — douchi is salty, so reduce or omit added soy sauce and taste as you go

Recipe: Cantonese Steamed Spare Ribs with Black Bean

Ingredients: 1 lb pork spare ribs (bite-sized), 1.5 tbsp O’Long douchi, 3 cloves garlic (minced), 1–2 red chilies (optional), 1 tbsp soy sauce, 1 tsp oyster sauce, 1 tsp sugar, 1 tsp sesame oil, 1 tsp cornstarch, 2 tbsp water or broth, sliced scallions to garnish.

1. Rinse and mash douchi with garlic into a coarse paste
2. Marinate ribs with soy sauce, oyster sauce, sugar, sesame oil, and cornstarch for 20–30 minutes
3. Heat oil in a wok, stir-fry the black bean paste for 20–30 seconds until fragrant
4. Add ribs and stir-fry until seared and coated
5. Add water or broth, cover, and steam on medium-low for 10–15 minutes until cooked through
6. Uncover, increase heat to reduce sauce, garnish with scallions, serve with rice

Storage

Refrigerate after opening. The beans will continue to mature and develop flavor over time.

About O’Long (黑龍)

O’Long has been producing fermented soybean products in Chiayi, Taiwan since 1944 — three generations of family ownership and an unwavering commitment to traditional fermentation methods with no artificial additives. Best known for their pure-brewed black bean soy sauce, O’Long’s fermented black beans bring the same craft and quality to whole-bean form.

No MSG, no preservatives, no artificial additives. Please check the actual package for full ingredient and allergen information before consuming.