The combination of Preserved Beans with Ginger is a perfect encounter between traditional fermentation techniques and natural flavors. This unique ingredient is made from carefully selected black beans, which undergo a long period of natural fermentation to break down the protein inside and form a rich sauce flavor. The addition of ginger not only adds a hint of spicy aroma to fermented soybeans, but also gives them a unique sense of layering. Each fermented soybean is rich in microbial fermentation products. During the fermentation process, these microorganisms convert the nutrients in the soybean into a form that is easier for the human body to absorb, while producing various beneficial active substances for the human body. This combination of salted fermented black beans and ginger is the crystallization of traditional culinary wisdom, and after generations of inheritance and improvement, it has become an indispensable seasoning in the kitchen.

1. Selected raw materials: This product uses high-quality black beans as the main raw material. These black beans have plump particles, a dark color, and are rich in protein and various nutrients. Ginger is made from fresh and tender ginger, which has a perfectly spicy flavor that blends perfectly with the sauce aroma of fermented black beans.

2. Traditional craftsmanship: It is made using traditional salting and fermentation techniques, carefully crafted through multiple processes. Firstly, clean and soak the black beans, then add an appropriate amount of salt and ginger, and place them in a specially designed fermentation tank for natural fermentation. The entire fermentation process requires strict control of temperature and humidity to ensure the flavor and quality of fermented black beans.

3. Unique flavor: After a long period of fermentation, fermented black beans present a rich sauce aroma, accompanied by a spicy aroma of ginger. This unique flavor can add rich layers to dishes, enhance overall taste and appetite.

4. Convenient and practical: It is packaged in a 450g can for easy storage and use. Canned design can effectively isolate air and moisture, maintaining the freshness and taste of fermented black beans. At the same time, this packaging form is also easy to transport and carry, suitable for use in various households and dining establishments.

5. Nutritious: Black beans themselves are rich in various nutrients such as protein, dietary fiber, vitamins, and minerals. After fermentation, these nutrients are more easily absorbed by the human body. Ginger also contains various beneficial ingredients for the human body, such as gingerol, which has certain health benefits.

1. Cooking seasoning: This combination of Preserved Beans with Ginger is an excellent seasoning in cooking. It can be used to make various meat dishes, such as Braised pork belly, beef stew, etc., to remove the fishy smell of meat and increase the aroma and flavor of dishes. When making vegetarian dishes, you can also add an appropriate amount of salted fermented soybeans to enhance the taste and layering of the vegetables.

2. Sauce making: It can be used as a base sauce and mixed with other seasonings to create various unique sauces. For example, mixing salted fermented black beans with minced garlic, chili oil, soy sauce, etc. to make spicy fermented black bean sauce, which is used for mixing noodles, vegetables, or dipping, with a delicious taste and endless aftertaste.

3. Marinating ingredients: When marinating meat or seafood, adding salted soybean and ginger can fully absorb the sauce aroma of soybean and the spicy taste of ginger, enhancing the marinating effect. The pickled ingredients have a fresher and more tender taste, with a unique flavor.

4. Soup enhancement: When making soup, adding a few Preserved Beans with Ginger can add a rich aroma and flavor to the soup. This unique combination not only enhances the taste of the soup, but also adds certain nutrients to the soup, making it more nourishing and healthy.

5. Creative cuisine: For chefs or food enthusiasts who enjoy trying new flavors, this combination of salted fermented black beans and ginger can also be used to make creative dishes. For example, mixing it with cream, cheese, etc. to make a unique fermented bean cheese sauce, which can be used to spread bread or make pizza, bringing a new taste experience to traditional cuisine.

1.Over 30 years in industry

Hongsing has been in salted black bean and spice powders industry over 30 years, we have the complete production and control system that consist of administration, quality control, production, storage and distribution departments.

2.Qualified suppliers

Our suppliers must provide their licenses of production and operation, and must send us reports of their products with every purchase. Spice suppliers send samples of their products to the third qualified testing organizations to detect the content of heavy metal in products. We will send black bean sample to the third qualified testing organizations when one lot of black bean arrives.

3.Guaranteed Quality

We have the complete production system with nice formula, strictly control and regulation of hygiene of employees, production machines and production places. We also take strictly quality control to ensure every salted black bean granule has been well fermented, the content of heavy metals in spice powders accord with US and Europe standards, and no impurities can be seen in the final goods.

4.Product traceability 

We have developed the complete product tracing system and records start from ingredient, receive ingredients, assort, production, package to out of warehouse, transportation and distribution. We have simulated situations about products on shelf need to be recalled and practiced one to three times a year. We also build the emergency management group to define and prevent potential accidents and emergency situations to protect and ensure product quality and safety.

Salted Black Bean Quality Monitoring:

1.Pathogens monitoring: each batch of semi-product will send to qualified third laboratories to test if semi-product contains Salmonella and staphylococcus aureus.

2.Each batch of final product follows with COA.

3.Raw materials monitoring: 

test frequency:

- heavy metals: every two batches of black bean, once a year for salt

- pesticide residue: normal 138 items of pesticide once a year

- water quality: twice a year

4.Using code system to ensure all raw materials and production processes are traceable and managable.

Spice Products Quality Monitoring:

1.Using code system to ensure all raw materials and production processes are traceable and managable.

2.Each batch of final product follows with COA.

3.Each batch of raw materials will send to qualified third laboratories to test  Sulfur dioxide.

4.Five spices powder, dried ginger powder and white pepper powder test heavy metals every year.