Last week, Cam and I had the brilliant experience of visiting the factory of a local company, who produce all manner of traditional Chinese cooking ingredients and foodstuffs. The visit was to research the method of making dou chi (fermented black beans) for my next column in Chengdoo Magazine, which you will see here soon. In the meantime, here are a few photos to whet your appetite.

Dried soy beans, the main ingredient of dou chi.

The soy beans, post soaking and steaming, mid-way through the fermentation process.

The dou chi getting a stir.

The almost-finished product.

We also got to see the company’s doufu ru (fermented tofu) being made, of which they are justly proud. First, the tofu itself is prepared.

The tofu is then left in earthenware containers, called shaigang, to ferment for many months.

Finally, it is mixed with a spicy sauce, packaged and ready to eat.

More on dou chi, and the wonderful Mr Jiang who organized our visit, coming soon…