One of my favorite Chinese restaurants makes this (fermented I think?) bean sauce specific to a single red snapper dish on their menu, and I wish they’d sell it by the gallon cuz that stuff is fucking incredible.
Couple different kinds of bean bao that hit pretty hard, too.
Doesn’t look like the picture - it’s smooth/pasty, dark red/brown. Mostly umani, little salty. Not sweet, no spicy. I don’t think there’s any chili oil - doesn’t seem to separate like oil sauces do… then again, it might not stay on the plate long enough to separate even if it was going to!
One of my favorite Chinese restaurants makes this (fermented I think?) bean sauce specific to a single red snapper dish on their menu, and I wish they’d sell it by the gallon cuz that stuff is fucking incredible.
Couple different kinds of bean bao that hit pretty hard, too.
Are the beans black in colour? Is the flavour very salty, very umami, and is the sauce soaked in chili oil or not?
Another way of asking: does it look like this?
Doesn’t look like the picture - it’s smooth/pasty, dark red/brown. Mostly umani, little salty. Not sweet, no spicy. I don’t think there’s any chili oil - doesn’t seem to separate like oil sauces do… then again, it might not stay on the plate long enough to separate even if it was going to!
There are many types of bean paste. I use both black and red for various recipes.
Bao is good stuff.