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Soy and legumes from Liuyang, Hunan
Liuyang and Yangjiang douchi are Aspergillus-type douchi made from black soybeans. Steamed beans grow a mould coat in a warm qu room, the mould is washed off, and the beans then ferment again with salt. Liuyang douchi uses little salt and a hot pile in big bamboo baskets, so it is ready in days; Yangjiang douchi uses more salt and a longer post-fermentation.
| Black soybeans | Soaked and steamed[tang2025][jiang2025] |
| Salt (Liuyang)2–3 % (w/w) | Mixed in after the first days of pile fermentation[tang2025][jiang2025] |
| Starter | natural qu (no added culture in the traditional process) |
Total time across the recorded steps: 16 days – 20 days
What changes: Black soybeans are soaked, steamed and spread to cool
Output: steamed beans, cooled.
Microbes at work in this step
Not documented for this step.
Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source
Liuyang and Yangjiang douchi are Aspergillus-type douchi made from black soybeans. Steamed beans grow a mould coat in a warm qu room, the mould is washed off, and the beans then ferment again with salt. Liuyang douchi uses little salt and a hot pile in big bamboo baskets, so it is ready in days; Yangjiang douchi uses more salt and a longer post-fermentation. Made in 4 steps over 16 days – 20 days. The longest step, grow the qu in a warm room, takes 12 days (Jiang L 2025) and runs at 28–32 °C (Jiang L 2025). Salt is 2–3 % (Tang H 2025). Aspergillus moulds in the qu and Bacillus do most of the fermenting.
| Main step | 12 daysReported[jiang2025][tang2025] | Grow the qu in a warm room |
|---|---|---|
| Temperature | 28–32 °CReported[jiang2025] | Grow the qu in a warm room |
| Salt | 2–3 %Reported[tang2025][jiang2025] | Pile-ferment in big bamboo baskets, salt, turn and pile again |
Liuyang douchi is salted lightly (below 3 %) and finished in a hot pile of 40–55 °C, so it matures in 4–10 days. Yangjiang douchi uses more than 10 % salt and takes at least 35 days. Yongchuan douchi is a Mucor-type douchi.
Biogenic amines build up most in the hot centre of the pile, up to 47.70 mg/kg in total in one study; tyramine and histamine there track Bacillus. The study links the rise to heat and to the air let in when the pile is turned.
Every number is labelled with how it is known. How this atlas is made
Liuyang douchi originated in Hunan province. Its traditional manual process relies on uncontrolled, spontaneous fermentation (Jiang 2025). Yangjiang douchi, from Guangdong, sells about 12,000 tons a year, about 40 % of the national market (Zhao 2023).
