Poon’s London Fermented Soy Bean Paste 160g

Fermented Soy Bean Paste

Poon’s London Fermented Soy Bean Paste is a traditional Chinese yellow bean paste made from fermented soybeans, known for its rich savoury depth with a subtle balance of sweet and salty notes. Thick in texture and full-bodied in flavour, it melts into hot oil at the start of cooking, releasing a deep umami base that carries through the entire dish.

A staple in Chinese cooking, this fermented soybean paste is used to build flavour from the ground up. It works particularly well in stir-fries, slow braises and glossy sauces, where its savoury complexity develops as it cooks. Just a spoonful can transform simple ingredients, giving dishes a rounded, restaurant-style finish with minimal effort.

Often described as a Chinese pantry essential, yellow bean paste is a reliable way to add depth to everyday meals, whether stirred into marinades or used as a base for classic dishes.

Key Features:

• 160g jar of fermented soy bean paste.
• Produced by Poon’s London, known for authentic Chinese ingredients.
• Thick, spoonable consistency for easy cooking.
• Ideal for building savoury, umami-rich dishes.
• Suitable for stir-fries, braises, marinades and sauces.
• Traditional yellow bean paste used in Chinese cuisine.

Recipe Inspiration:

• Stir-fried pork with yellow bean paste and green peppers – a classic combination with bold, savoury flavour.
• Braised aubergine with garlic and fermented soy bean paste for a rich, glossy finish.
• Chicken and cashew stir-fry with a spoonful of bean paste for added depth.
• Soy bean paste marinade for ribs or tofu, slow-cooked until sticky and caramelised.

What dishes traditionally use yellow bean paste?

Yellow bean paste is commonly used in Northern Chinese dishes such as zhajiang noodles, braised pork dishes, and savoury sauces where a deep, fermented flavour is essential to the overall taste.

How much fermented soy bean paste should be used in cooking?

A small amount goes a long way. Typically, one to two teaspoons is enough for a stir-fry serving two to three people, as the paste is concentrated and designed to season the dish rather than act as a bulk ingredient.

Why is fermented soy bean paste added at the beginning of cooking?

Cooking the paste in hot oil helps release its full flavour, allowing the fermented soybean notes to develop and blend evenly into the dish rather than sitting on the surface.

Ingredients:

Water, Yellow SOYBEANS (32%), WHEAT, Salt.

Allergens highlighted in BOLD.

Please be aware that ingredients, including allergens, are subject to change. At Infusions4chefs, we consistently update our product database and strive to provide accurate allergen information for each product. If you have concerns about allergens, we strongly advise checking the product label before using it.