How Is It Different From Other Chinese Pastes?
- Fermented Yellow Bean Paste: Primarily made from soybeans, often smoother in texture, and slightly milder in flavor.
- Fermented Broad Bean Paste: Uses broad beans (fava beans) instead of soybeans, offering a stronger, spicier taste. Popular in Sichuan cuisine.
- Chinese Fermented Bean Paste: A general term that may refer to a variety of fermented pastes, including miso-like options or thicker, chunkier versions.

Popular Uses of Fermented Yellow Bean Paste
1. Flavoring Stir-Fries
- Add a spoonful to vegetable or meat stir-fries to elevate their flavor profile.
- Pairs exceptionally well with dishes like eggplant, green beans, or tofu.
2. As a Base for Sauces
- Mix with garlic, ginger, and soy sauce for a rich, umami-packed sauce.
- Ideal for noodle dishes or dipping sauces.
3. Enhancing Braised Dishes
- Use it in stews and braises for an added layer of complexity.
- Works beautifully in dishes like braised pork belly or braised fish.
4. In Marinades
- Combine with spices, sugar, and oil for a robust marinade.
- Particularly good for grilling or roasting meats.
5. Making Spicy Sichuan Dishes
- The fermented broad bean paste variant is a key ingredient in dishes like Mapo Tofu and Dan Dan Noodles.
Tips for Cooking with Fermented Yellow Bean Paste
- Start Small: Its strong flavor means a little goes a long way. Begin with a teaspoon and adjust to taste.
- Balance Flavors: Combine it with sweet or acidic elements (like sugar or vinegar) to balance its saltiness.
- Store Properly: Keep it in an airtight container in the refrigerator to maintain its freshness and flavor.
Why You Should Try It
Fermented yellow bean paste is not just a seasoning; it’s a gateway to authentic Chinese cuisine. Whether you’re recreating a classic recipe or experimenting with fusion dishes, its rich umami flavor will undoubtedly enhance your cooking. With Chinese fermented bean paste or fermented broad bean paste, you can bring a touch of Chinese culinary tradition to your kitchen.