Taihe fermented black beans [Sichuan Shehong specialty]

What is Taihe Douchi? Authentic Sichuan Shehong specialty: Taihe fermented black beans

Content summary:Do you want to know what Taihe fermented black beans are? This article is a detailed introduction toSichuan Shehong specialty - Taihe fermented black beans. It was compiled and edited by the editorial team of China Specialty Network after reviewing and collecting relevant information about Taihe fermented black beans. The full text takes about 2 minutes to read, mainly including the basic introduction of Taihe fermented black beans and their nutritional value? What are the product characteristics of Taihe fermented black beans? How did the history of Taihe fermented soybeans come about? Wait

Introduction to Taihe Douchi

Taihe Douchi is a famous specialty of Taihe Town, Shehong County, Suining City, Sichuan Province. The raw material of this product is soybeans, which are steamed, mixed, and fermented for 2-3 years before being put on the market. It is an important seasoning in Sichuan cuisine cooking

Fermented black beans also increase appetite and promote absorption with their unique aroma. During the Korean War, China produced a large amount of fermented soybeans for the consumption of the volunteer army

Taihe fermented black beans have a reddish brown and glossy color, a salty and fresh taste with a slightly sweet aftertaste, and are crispy and soft without breaking. They maintain the inherent flavor of fermented black beans, are not sour or moldy, nutritious, easy to store, and convenient to eat. They are a great seasoning for meals

How did the history of Taihe fermented black beans come about