Tianmian sauce

Tianmian sauce (甜面酱), also known as sweet bean sauce, sweet flour sauce, or sweet wheat paste, is a thick, dark brown or black paste with a mild, sweet flavor. It is a staple condiment in Chinese cuisine, particularly associated with Beijing cuisine and is used in various dishes, including the famous Peking Duck and Jajangmyeon, a Korean-Chinese noodle dish. The sauce is made from fermented wheat flour, water, salt, and sugar, with some variations including a small amount of soybeans. Its sweet flavor profile makes it a versatile ingredient in both savory and sweet dishes.

History

The origins of Tianmian sauce can be traced back to ancient China, where it was developed as a derivative of soy-based sauces. Over centuries, it has evolved and become integral to various regional cuisines within China, especially in the northern regions.

Production

The production of Tianmian sauce involves a fermentation process similar to that of soy sauce and hoisin sauce, but with a higher wheat content. The mixture is allowed to ferment for several months, resulting in a thick, smooth paste. The exact recipe and fermentation process can vary between producers, leading to slight variations in flavor and texture.

Culinary Uses

Tianmian sauce is used in a variety of dishes. It serves as a key ingredient in sauces for meat dishes, as a base for stir-fries, and as a condiment. It is particularly noted for its role in Moo Shu Pork, Zhajiangmian (noodles with soybean paste), and as a dipping sauce for Peking Duck. Its sweet and savory flavor profile allows it to complement a wide range of ingredients.

Nutritional Information

As a fermented product, Tianmian sauce contains a small amount of protein and minimal fat. It is, however, high in sodium and carbohydrates, primarily from the added sugar and wheat flour.

Variations

There are regional variations of Tianmian sauce across China and Asia. In Korea, a similar sauce known as Chunjang is used in the preparation of Jajangmyeon. The Korean version is slightly saltier and less sweet compared to its Chinese counterpart.

See Also

• Soy sauce
• Hoisin sauce
• Fermentation in food processing
• Chinese cuisine
• Korean-Chinese cuisine