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Salted black bean is a classic Chinese fermentation seasoning made from black soybeans, salt, and sometimes aromatics. It’s widely used in Cantonese cooking and other regional cuisines to add umami, depth, and a slightly funky savory flavor. In this guide, you'll learn a traditional method (small-scale) to make salted black beans, key tips for quality, and how to use them once ready.

Crushed black pepper is a form of black pepper in which whole peppercorns are broken into coarse, irregular pieces rather than being ground into a fine powder. The pieces typically range from small fragments to larger flakes. Because it is less uniform than finely ground pepper, crushed black pepper retains more texture, bite, and aromatic oils.

Salted black beans (often called fermented black beans or douchi) are a classic ingredient in Chinese cooking. Their deep umami, salty, and subtly sweet flavor enriches sauces, stir-fries, braises, and marinades. Below, you’ll find practical ways to use salted black beans, cooking tips, recipe ideas, and a short note on a reliable supplier, HONGSING.

Fermented black beans—also known as salted black beans or douchi—are a staple in Chinese cooking. They are made by fermenting black soybeans with salt and sometimes additional flavorings like ginger or spices. Because of their fermentation and salt content, they can last a long time.

Black pepper (scientific name Piper nigrum) is one of the most widely used spices in kitchens across the globe. But beyond its pungent flavor, many people wonder: Is black pepper powder good for your health? In this article, we examine what science says, highlight potential benefits and risks, and suggest how to use it wisely.

Salted black beans (often called douchi 豆豉) paired with ginger create a savory, spicy, and umami-rich combination beloved in Chinese cuisine. Whether you’re a seasoned cook or a curious foodie, here’s how to make the most of this duo—with tips, serving ideas, and a nod to a trusted supplier, HONGSING.

Red chili powder is a spice made from dried and ground red chilies (capsicum species), used widely in cooking across Asia, Latin America, and many other cuisines. Its bright red hue, spicy heat, and aromatic flavor make it a staple ingredient in stews, marinades, sauces, soups, condiments, and dry rubs.

Salted black beans (also called fermented black beans or douchi) are a flavorful ingredient widely used in Chinese cooking, particularly in stir-fries, steamed dishes, sauces, and braises. Because they are already salted and partially preserved, proper storage is essential to retain aroma, texture, and taste over time.

In Chinese culinary tradition, “fermented black beans” often refers to douchi (豆豉) — black soybeans that have undergone a fermentation and salting process. Meanwhile, when people say “salted black beans,” the phrase sometimes causes confusion: does it mean simply salted (but not fermented) beans, or is it another name for douchi? Let’s unpack the differences and overlaps.

Chinese Five Spice Powder is a classic spice blend used widely in Chinese cuisine and beyond. Though the exact recipe can vary by region and cook, a common and traditional formula consists of five key spices. These spices together create a harmony of flavors—sweet, bitter, pungent, sour, and salty (umami)—reflecting the Chinese concept of balance.

In modern food preservation technology, vacuum packaging is widely used due to its excellent preservation effect. As a China salted black beans manufacturer, HONGSING adopts advanced vacuum packaging technology to effectively lock in the freshness and aroma of black beans, allowing consumers to taste the purest flavor at any time.

​In the seasoning industry, HONGSING has successfully entered the international market with excellent quality and taste, winning widespread recognition from domestic and foreign consumers. As a Chinese seasoning export manufacturer, HONGSING's success is not accidental, but stems from its strict control over product quality and precise grasp of market demand.