How are fermented bean paste and chili paste produced?
The traditional way of making the fermented pastes relies on the addition of salt and vinegar to obtain long shelf life. Our products apply proprietary culture inoculated onto the broad beans, soybeans and chili in a natural fermentation process, which was developed in Sichuan and Taiwan throughout the years. The time consuming process is essential for the development of the characteristic flavor profile and quality. Thus, these products are treasured by the chefs in making various Chinese entrees. Q: What is the history of the broad bean paste? A: Soybeans, broad beans, black beans, rice and wheat are traditionally used in making fermented bean pastes. It is believed that the product was first invented in Ming Dynasty (1368-1643 A.D.) and gradually became a popular culinary ingredient. A story indicates that a certain businessman, Mr. Chen, carried beans for his long journey and found them moldy during the trip. Unwilling to discard the beans, he sun-dried them on the roadside and mix
