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Sauces and condiments from Hongyang town, Puning, Jieyang, Guangdong
A golden Teochew soybean paste in which the split beans stay whole. Dehulled soybean halves are soaked, steamed, mixed with flour and Aspergillus oryzae and grown into koji on bamboo trays, then sun-fermented in open jars of brine for 3–5 months and boiled before bottling.
A short entry: the sources we found record only what is said here about Puning bean paste itself.
| Yellow soybeans, dehulled and split | Makers prefer small round northeast-China beans[Sina2018][PuningGov2022] |
| Wheat flour | [Sina2018][PuningGov2022] |
| Mould culture, mainly Aspergillus oryzae | [Sina2018] |
| Salt and water | Added by measure; no source gives the amounts[Sina2018][PuningGov2022] |
| Starter | a mould culture, mainly Aspergillus oryzae, rubbed into the bean halves and flour |
Total time across the recorded steps: 3 months – 5 months
What changes: Soybeans are sun-dried, then milled and split into halves
Done only on a dry, sunny day; in damp weather the hulls do not come off cleanly. Output: dehulled split beans.
Microbes at work in this step
Not documented for this step.
Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source
A golden Teochew soybean paste in which the split beans stay whole. Dehulled soybean halves are soaked, steamed, mixed with flour and Aspergillus oryzae and grown into koji on bamboo trays, then sun-fermented in open jars of brine for 3–5 months and boiled before bottling. Made in 5 steps over 3 months – 5 months. The longest step, brine and sun-ferment in open jars (推水醭), takes 3–5 months (记忆中的潮汕味道！普宁豆酱凭什么成为潮汕酱料的王牌？ (reprinted from 悦食…). Aspergillus oryzae does most of the fermenting.
| Main step | 3–5 monthsReported[Sina2018][PuningGov2022] | Brine and sun-ferment in open jars (推水醭) |
|---|
Sina's 2018 feature likens it to miso, but the bean halves stay whole and plump, and the brine stage is a sun ferment of about three to five months.
A 2022 TV report credits one Puning maker's heat treatment after the sun ferment with the long shelf life; commercial pastes also carry sodium benzoate. WHO says botulinum spores can survive boiling for several hours, so a boiled paste in a sealed jar still depends on its salt and acidity. A 2024 study of shop pastes appears to put a Puning brand (its third doujiang row) at 10.9 g salt per 100 g and pH 6.3; no source we read gives figures for a home paste. In China, homemade fermented bean products, bean paste among them, are a leading cause of foodborne botulism.
Every number is labelled with how it is known. How this atlas is made
A 2018 feature says Puning county was set up in 1563, and that bean-paste yards began to appear in the late Ming and early Qing, most famously several in the old county town of Hongyang. A Puning culture bureau report, citing records, says large-scale making was under way in the Daoguang era and that more than ten yards existed by the Republican era. The method was listed as Guangdong provincial intangible cultural heritage in 2009 (Chinese Wikipedia).
