Xigangs

Xigangs are a type of fermented soybean product originating from Northeast China. They are made by fermenting soybeans with a specific type of mold, often Aspergillus oryzae, which imparts a distinctive pungent aroma and unique umami flavor. The process typically involves soaking and steaming soybeans, inoculating them with the mold, and then allowing them to ferment under controlled conditions for several days or weeks.

The texture of Xigangs can vary, but they are generally soft and somewhat crumbly, with a creamy interior. They are often used as a condiment or ingredient in a variety of regional dishes. Common applications include stir-fries, soups, and as a topping for rice or noodles. The strong flavor of Xigangs means they are usually used in moderation to enhance other ingredients rather than as a standalone dish.

While the smell of Xigangs can be challenging for those unaccustomed to it, it is a prized flavor in its native region. It is considered a staple in many traditional Chinese cuisines and is appreciated for its complex taste profile and the digestive benefits often associated with fermented foods. The production and consumption of Xigangs are deeply rooted in the culinary history of Northeast China.