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Step-by-Step Tutorial
PRACTICAL WALKTHROUGH · PARAMETERS · COMMON MISTAKES
See full technique reference →Temperature
°C - °C
Zhajiangmian (Beijing): Fermented black bean paste forms the umami base for the noodle sauce
Doubanjiang hot pot (Sichuan): Chili-fermented bean paste provides depth to the spicy broth
Tianmianjiang Peking duck glaze (Shandong): Sweet fermented wheat paste balances duck fat richness
Primary Reaction
Proteolysis and saccharification of soybeans
You're reading one of techniques available free. Full library with Gastronome.
Key Variables
You're reading one of techniques available free. Full library with Gastronome.
Aflatoxin production
Cause: Contamination with Aspergillus flavus or other aflatoxin-producing molds
Fix: Proper mold culture, sanitation, and storage conditions