Fermented Chive Flower Paste (Jiucai Hua Jiang)
強烈な塩気とニラの匂い！北京の羊肉火鍋に絶対不可欠な「緑の魔薬」
Description
An absolutely indispensable condiment paste for traditional Beijing mutton shabu-shabu (Shuan Yang Rou). Harvested autumn 'chive flower' buds are mashed with massive salt, ginger, and apples, then fermented long-term. Vibrant green, with an intense chive odor and piercing saltiness.
Classification: Hardcore, Condiment, Condiment, Fermented Food, Beijing Cuisine, Mutton Hot Pot, Chive, Salty
Shops selling Fermented Chive Flower Paste (Jiucai Hua Jiang)
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The How to use section below is a general reference, not instructions from the listed shops.
How to use
Ingredients
- Chive flower buds
- Salt
- Ginger
- Water
Instructions
- [Typical Uses]
- [Beijing Shabu-shabu Dip]: Dissolve
- tsp of this and
- tsp of Fu Ru (fermented tofu) into a sesame paste base (Beijing hot pot cannot exist without these
- sacred treasures).
- Eat a tiny dab raw over rice or Mantou as a salty side.
- Secret salty kick in stir-fries.
Learn more Substitutes, pairings, tips
Key spices
Wild、intense aroma of fermented chives、and piercing salt heat
Substitutes at Japanese supermarkets
Mince JP chives, massage heavily with salt and grated ginger, and age for days
Pairing
Mutton Shabu-shabu (as a dip) / Mantou
Trivia
A preserved wisdom food made to supplement vitamins in long, severe Northern winters. Historically precious as it could only be prepped during the brief chive blooming season. The small jar by 'Wang Zhihe' is famous.
Eating tips & etiquette
Licking it pure twists your face with intense saltiness and fermented odor, like boiled-down seawater. However, when mixed with sweet sesame paste and paired with mutton fat, it transforms into the ultimate umami sauce obliterating any gamey odor.
Allergen
None