Temple Salted Black Beans are a classic ingredient in Chinese and Southeast Asian cooking. Known as douchi, tausi, or fermented salted black soybeans, they bring a deep umami punch to a variety of dishes.
 
Stir‑fries: Ideal when combined with garlic, ginger, chili, and vegetables or meats (e.g., bitter melon, green beans, chicken).
Sauces & braises: Used to make traditional black bean sauce, or added to braised meats and seafood for umami depth.
Fish dishes: A staple in Cantonese-style steamed fish or “tausi bangus” dishes.
Sauce base: Mashed and mixed into marinades, noodles, or rice dishes for savory complexity