Zidongyan

Zidongyan is a type of Chinese fermented bean paste or sauce, originating from the Shanxi province in China. The name "Zidongyan" can be literally translated to "one tunnel sauce" or "single hole sauce" in Chinese. This refers to the traditional method of making the paste, where beans are fermented in a single tunnel-shaped jar.

Zidongyan is made from fermented soybeans, salt, and various spices. The beans are first soaked in water, then mixed with salt and spices and placed in a prepared jar with a narrow opening. The jar is left undisturbed for several weeks or even months, during which time the beans undergo fermentation. The fermentation process produces a strong umami flavor and a thick, syrupy texture.

The resulting paste has a rich, savory flavor and a dark brown color. It is often used as a condiment to add depth and complexity to various Chinese dishes, particularly those from the northeast region. Zidongyan is also used as an ingredient in some types of Chinese medicine.

Zidongyan has a long history dating back to the Song dynasty (960-1279 AD). It was originally known as "Hán Zhū Yán" and was considered an essential condiment in northeast Chinese cuisine. The paste was highly valued for its flavor and medicinal properties. Today, Zidongyan remains a popular condiment in many Chinese households and is also used in some Chinese restaurants.