Pearl River BridgeYang Jiang Flavor Preserved Beans, 250 g/8.82 oz.

I got these to make Lao Gan Ma style Chili Crisp.My first batch is finished and as far as I can tell, the douchi is a defining flavor in Chili Crisp.These are soft and very flavorful, I can see them as an addition to many dishes.I did not feel the need to rinse them as they were not overly salted.I will buy them again.

These are of good quality . Flavorful and intact.

I had bought preserved beans before in an Asian store and loved them. Unfortunately I threw away the empty package when it ran out. These are similar and perfectly acceptable, they just don't have the richness of flavor I remembered, but they are good and my family didn't notice any difference in the recipes (I am the picky foodie). I will probably keep looking when this package runs out, but if I don't find my original ones these are a good replacement, the quality is good.

I was looking to replenish my supply of fermented black beans, but had a surprisingly hard time locating the item in my local Asian grocery stores. So I looked online and found this product by the well-known Pearl River Bridge. I love using this product for my stir-fries, such as broccoli beef. I would rinse and paper towel dry a tablespoon of these beans and coarsely chop. In a hot wok, I’ll swirl in some oil, then add these fermented black beans and minced garlic and a few slices of ginger. Sitr-fry for only 10 seconds until you start smelling the aroma, then add in the marinated beef slices. Stir-fry until almost done, remove to a plate. Heat up the wok again, swirl in a little more oil, add thinly sliced onions then blanched broccoli, stir-fry, add back the beef, then add sauce that you’ve prepared, mix together. And voila! Very delicious, a very good product, and wouldn’t taste quite the same without the fermented black beans.

Delicious!

I finely diced a tablespoon of these beans and added them into a stir fry and it was excellent. Very deep and rich flavor.

I'm pleased with this douchi. As mentioned, they seem to be "Cantonese style", which is pretty salty on the surface, so a little soak in a prep dish could be worth it if you find them too salty.The consistency is a bit like a salty raisin. (Szechuan style is wetter and has wheat and spices and you're not meant to rinse it.)I enjoy these as an ingredient in their own right, but I also use them to substitute for Hoisin by using an equal amount of these mooshed with a dash of 5-spice and a pinch of sugar. (I just don't stock Hoisin in my pantry. But frankly I usually find I like this substitution better, anyway.)

These fermented beans are working out well in my kitchen. I just made Shrimp with Black Bean Sauce and it was perfectly yummy. The beans are somewhat moist and not too salty out of the bag. I washed them once in water, soaked them for a few minutes, and they hydrated well.