177 fermented recipes

Cantonese shrimp in lobster sauce with ground pork, fermented black beans, garlic, and silky beaten egg ribbons. The takeout classic, made from scratch.

Chinese-style pork spareribs braised in fermented black bean sauce with garlic and rice wine. Wok-seared then simmered until fall-off-the-bone tender in just 90 minutes.

Tender chicken and crisp asparagus stir-fried in a savory black bean sauce with garlic and ginger. Classic Chinese restaurant favorite that's faster to make at home than ordering takeout.

Steamed whole fish with fermented black beans, ginger, garlic, and scallions finished with sizzling hot oil. A classic Cantonese technique that keeps fish silky and flavorful.

Chinese steamed salmon steaks with fermented black bean sauce, fresh ginger, and scallions, finished with a sizzling hot-oil pour. Classic Cantonese fish done restaurant-style.

Chinese New Year, fish always means good sign, so fish dish is always welcomed by Chinese!

A quick and easy recipe to use up your leftover rice, and make you a delicious meal!

Sichuan-style stir-fried green beans with fermented black beans, fresh hot chilies, garlic, and a tangy rice vinegar glaze. A spicy Chinese vegetable side in 30 minutes.

Steamed salmon with black bean sauce, ginger and colorful peppers. Chinese-style fish recipe ready in 40 minutes with aromatic Asian flavors.

Shrimp in lobster sauce, the classic Cantonese takeout dish: egg-white-marinated shrimp tossed with ground pork, fermented black beans, garlic, ginger, and silky egg ribbons. No lobster, all flavor.

Tender marinated beef and crisp asparagus stir-fried with pungent fermented black beans and garlic in a savory cornstarch gravy. A classic Chinese takeout dish made from scratch at home.

Popular Chinese dish from the Sichuan region containing bean curd cooked in a spicy pepper and black bean sauce. Fermented black beans have long been used to boost digestion and support immune function. The process of fermentation also increases the vitamin B and omega-3 fatty acid content of the beans. Adding fermented foods to one’s diet is one of the best ways of creating a protective environment in the gut against harmful pathogenic bacteria and other organisms.

Spicy baby back ribs with a Chinese-style marinade of fermented black beans, ginger, garlic, soy, fish sauce, and chopped orange. Marinated overnight, grilled low and slow, basted constantly.

Cantonese beef chow fun with wok-seared wide rice noodles, marinated flank steak, fermented black beans, and oyster sauce. Smoky wok hei flavor in 25 minutes flat.

Sweet-sour chicken wings pressure cooked for tenderness, then glazed with a tomato, orange marmalade, ginger, and garlic sauce and broiled until sticky and caramelized. A hot sauce finish adds adjustable heat.

Old-fashioned fermented and pickled mixed vegetables with cauliflower, carrots, cucumbers, celery, pearl onions, and red peppers. Crock-fermented giardiniera-style.