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Sauces and condiments from Hongyang town, Puning, Jieyang, Guangdong
golden, whole-grain soybean paste in liquor; dipping sauce for Teochew fish rice (鱼饭), and used in steamed fish, stir-fried snails and braised bitter melon [Sina2018]. Made in 5 steps over 3 months – 5 months. The longest step, brine and sun-ferment in open jars (推水醭), takes 3–5 months (记忆中的潮汕味道！普宁豆酱凭什么成为潮汕酱料的王牌？ (reprinted from 悦食…). Aspergillus oryzae (starter); brine-stage microbes not studied in any source found does most of the fermenting.
| Main step | 3–5 monthsSourced[Sina2018][PunningGov2022] | Brine and sun-ferment in open jars (推水醭) |
|---|---|---|
| Temperature | 100 °CReported[Sina2018] | Soak in boiling water, drain, steam (浸豆, 炊豆) |
| dehulled split yellow soybeans (northeast-China soybeans preferred) |
| wheat flour |
| salt |
| water |
| Starter: koji/qu/mold-starter: Aspergillus oryzae ('食用菌种，主要是米曲霉') mixed with flour [Sina2018] |
Total time across the recorded steps: 3 months – 5 months
What changes: Soybeans are sun-dried, cracked and split into halves
Output: dehulled split beans [Sina2018].
Microbes at work in this step
none
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
Commercial labels list soybean, salt, wheat flour, water plus sodium benzoate, acesulfame and MSG [PMC10855112]. Heat treatment after sun fermentation gives the long shelf life.
Every number is labelled with how it is known. How this atlas is made
Puning county founded 1563. Bean-paste workshops from the late Ming–early Qing; large-scale production in the Daoguang era; Fang Shuzhe opened the Yuanxing (源兴号) works in Hongyang in 1840; more than ten firms in the Republican era; 12 firms merged into the Hongyang soy-sauce cooperative in the 1950s [WP-zh, PunningGov2022, Sina2018]. Listed as Guangdong provincial intangible cultural heritage in January 2009 [WP-zh].
