• Soy sauce
• Chinese cooking wine (rice)
• Oyster sauce
• Sesame oil
• Hot bean sauce
• Sesame paste
• Hoisin sauce
• Sweet bean sauce
• Hot chili oil
• Black bean sauce

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The Chinese black bean sauce is an aromatic savory sauce made from black soybeans that have been boiled until soft, and then fermented with yeast. They are then stored for about six months, then flavored with flour, salt, orange peel, ginger, and/or 5-spice powder, depending on the manufacturer.

The use of black bean sauce is very popular in the southern Chinese cuisine, especially in Cantonese cooking. This delicious all-purpose sauce is great for marinating, stir frying, or as a sauce over rice and noodles. Many Chinese dishes also use the whole black soybean, or chopped as ingredients to add color, smell, and taste.

Whole black soybeans can be found in your friendly neighborhood Chinese supermarkets, usually in 8-oz plastic bags, and also be in cans. The preferred method of storage is in a dark, cool area (when unopened), and in a refrigerator after use. This applies to both the black bean sauce, and whole black soybeans.

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