{"product_id":"soja-fermente-dan-dou-chi","title":"Fermented soybeans - 淡豆豉 (Dan Dou Chi)","description":"\u003cp\u003eDan Dou Chi is a preparation of fermented black soya beans (\u003cem\u003eGlycine max\u003c\/em\u003e). The beans are cooked, then set to ferment in contact with aromatic plants — most often mulberry leaves (Sang Ye) and sweet wormwood (Qing Hao) — before being dried. Its name distinguishes it from Xian Dou Chi, the salted fermented soya of the Sichuan and Guangdong kitchens: “Dan” means “light”, that is, unsalted. The beans are brownish-black, wrinkled like raisins, slightly sticky between the fingers, with a discreet ferment smell and a mild taste that turns a little bitter. They are boiled for ten to fifteen minutes in water, on their own or with spring onion, or added by the spoonful to a broth.\u003c\/p\u003e","brand":"Yi Shang Tang","offers":[{"title":"200 g","offer_id":53827601203539,"sku":"BQ-DAN-DOU-CHI-200G","price":5.83,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1067\/3343\/7267\/files\/dan-dou-chi-cote-1.jpg?v=1784503408","url":"https:\/\/botaqi.shop\/en\/products\/soja-fermente-dan-dou-chi","provider":"BotaQi","version":"1.0","type":"link"}