Laukiau

Laukiau is a type of traditional Chinese fermented soybean paste originating from the city of Yangchun in Guangdong Province. The name "laukiau" is derived from the Cantonese language, literally meaning "leftover bean paste". This fermented paste has been an essential ingredient in many regional Chinese cuisines for centuries, particularly in the cooking of Cantonese and Fujian dishes.

Laukiau is made from fermented and dried soybeans that have been pounded into a fine paste. The fermentation process involves a combination of salt, water, and naturally occurring microorganisms, which break down the proteins and fats in the soybeans, creating a distinct flavor and texture. The paste is then packed into small jars or tubs, sealed, and aged for several months to develop its characteristic aroma and flavor.

Laukiau has a rich, savory, and slightly sweet flavor, with a thick, spreadable texture. It is often used as a condiment to add depth and umami flavor to various dishes, such as stir-fries, braises, and soups. In some dishes, laukiau is also used as an ingredient in its own right, mixed with other ingredients to create a flavorful base.

Laukiau is relatively rare outside of southern China, where its production and consumption have been mainly confined to local communities. However, in recent years, it has gained recognition as a distinct ingredient in Chinese cuisine, particularly among food enthusiasts and chefs interested in exploring regional flavors. Due to its distinctive taste and texture, laukiau is worth trying for those interested in a deep dive into the culinary traditions of southern China.