📝 About This Recipe
Tianmianjiang, or Sweet Bean Sauce, is the luscious, dark, and savory-sweet backbone of Northern Chinese cuisine, most famously serving as the essential companion to Peking Duck. While its name suggests beans, this traditional condiment is primarily crafted from fermented wheat flour, resulting in a complex profile of salty, sweet, and deep earthy undertones. Making it at home allows you to achieve a silky texture and a nuanced depth of flavor that far surpasses mass-produced jars.
🥗 Ingredients
The Flavor Base
- 1/2 cup Fermented Yellow Soybean Paste (also known as Huangdou Jiang; smooth style preferred)
- 2 tablespoons All-Purpose Flour (to provide the characteristic 'mian' or wheat body)
- 1 tablespoon Dark Soy Sauce (for deep mahogany color)
- 1 tablespoon Light Soy Sauce (for saltiness and depth)
Sweeteners and Liquids
- 1/4 cup Brown Sugar (packed; can substitute with rock sugar for glossier finish)
- 1 tablespoon Honey or Maltose (adds a beautiful sheen and sticky texture)
- 3/4 cup Water (filtered water is best)
- 1 tablespoon Shaoxing Rice Wine (adds floral aroma and cuts through the richness)
Aromatics and Finish
- 2 teaspoons Toasted Sesame Oil (added at the end for fragrance)
- 2 tablespoons Neutral Oil (vegetable or grapeseed oil)
- 2 slices Ginger (smashed to infuse the oil)
- 1 whole Star Anise (optional, for a subtle spiced undertone)
👨🍳 Instructions
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1
In a medium mixing bowl, whisk together the fermented yellow soybean paste, light soy sauce, dark soy sauce, and Shaoxing rice wine until a smooth slurry forms.
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2
Slowly sift the all-purpose flour into the soybean paste mixture, whisking constantly to ensure there are no lumps. This flour is what gives 'Tianmianjiang' its name and unique thickness.
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3
Gradually pour in the water while whisking, creating a thin, uniform liquid base.
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4
Place a small saucepan or wok over medium-low heat and add the neutral oil.
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5
Add the smashed ginger slices and the star anise to the cold oil. Allow them to sizzle gently for 2-3 minutes until fragrant, then remove and discard the solids.
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6
Lower the heat to low and pour the prepared sauce mixture into the infused oil. Be careful as it may sputter slightly.
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7
Add the brown sugar and honey (or maltose) to the pan.
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8
Using a wooden spoon or silicone spatula, stir the mixture constantly. It is vital to keep the sauce moving to prevent the flour and sugars from scorching on the bottom.
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9
Continue to simmer over low heat for 15-20 minutes. You will notice the color deepening from a light tan to a rich, dark chocolate brown.
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10
The sauce is ready when it has thickened significantly and coats the back of a spoon. It should have a glossy, mirror-like sheen.
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11
Turn off the heat and stir in the toasted sesame oil for a final aromatic punch.
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12
Allow the sauce to cool completely at room temperature; it will continue to thicken as it cools.
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13
Transfer the cooled sauce to a sterilized glass jar. It can be stored in the refrigerator for up to one month.
💡 Chef's Tips
Always cook over low heat; the high sugar and flour content make this sauce very prone to burning, which results in a bitter taste. If the sauce becomes too thick after cooling, simply whisk in a teaspoon of warm water or sesame oil to loosen it before serving. For an ultra-smooth professional finish, pass the finished sauce through a fine-mesh sieve while it is still warm. If you cannot find Yellow Soybean Paste, you can substitute with Japanese Red Miso, though the flavor will be slightly saltier and less sweet. Maltose provides the best 'glassy' shine, but honey is a more accessible substitute that adds a lovely floral note.
🍽️ Serving Suggestions
Serve as the classic dipping sauce for Peking Duck alongside thin pancakes, julienned cucumbers, and scallions. Use it as the primary seasoning base for 'Zha Jiang Mian' (Fried Sauce Noodles) by sautéing it with ground pork. Brush it over grilled skewers of pork belly or chicken for a savory-sweet glaze. Stir a tablespoon into your vegetable stir-fries, especially with eggplant or green beans, for an instant umami boost. Pair with a crisp, dry Riesling or a chilled Tsingtao beer to balance the richness of the fermented paste.