Sweet Bean Sauce (Tianmianjiang)
That taste of Peking Duck! Rich "sweet miso" fermented with wheat
Description
A sweet, rich paste originating in Northern China (Beijing), fermented from wheat flour, salt, and koji. Similar to Japanese Hatcho miso (made from soybeans), but features a mellow sweetness derived from wheat. Absolutely essential for Peking Duck sauce, Zha Jiang Mian meat paste, and adding depth to Sichuan Twice-Cooked Pork.
Classification: Everyone, Condiment, Sweet Seasoning, Miso, Beijing Cuisine, Peking Duck, Twice-Cooked Pork
Shops selling Sweet Bean Sauce (Tianmianjiang)
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The How to use section below is a general reference, not instructions from the listed shops.
How to use
Ingredients
- Wheat flour
- Salt
- Sugar
- Koji
- Sesame oil
Instructions
- [Typical Uses]
- Use raw as a sauce for Peking Duck or Spring Pancakes, smeared with scallions.
- Fry heavily in oil with minced pork to make the meat paste ('Zha Jiang') for Zha Jiang Mian.
- Fry with Doubanjiang when making Twice-Cooked Pork to mellow the heat and add deep depth and sweetness.
- Use as the main seasoning for Jing Jiang Rou Si (Shredded Pork in Sweet Bean Sauce).
Learn more Substitutes, pairings, tips
Key spices
ZERO heat; spreads a rich sweetness and depth from fermented wheat
Substitutes at Japanese supermarkets
Substitute by kneading JP red miso (Hatcho miso) with sugar, mirin, and sesame oil
Pairing
Peking Duck / Zha Jiang Mian / Twice-Cooked Pork
Trivia
The name includes 'Mian' (noodles/wheat) because it is made primarily from wheat flour, not soybeans. JP supermarket versions are overly sweetened for local palates; authentic Chinese versions have stronger fermented saltiness and depth.
Eating tips & etiquette
Highly compatible with oil; when using in stir-fries, the biggest trick is 'frying it thoroughly in oil to bloom aroma (Zha Jiang)'. Heating evaporates acidity and extracts supreme roasted sweetness.
Allergen
Wheat, Sesame