"Julian Vrieslander" > wrote in
message
...
> In article >,
> "Peter Dy" > wrote:
>
> > "Julian Vrieslander" > wrote in
> > message
> >
...
> > >
> > > I doubt it was a bottled sauce. Most of the recipes I've seen start
> > > with black beans or fermented black beans. I've never used the
> > > fermented kind - perhaps it provides the viscosity that we noticed.
> >
> > Surely you've used the fermented kind; otherwise it would be a Mexican
or
> > South American dish and not Chinese. Maybe you're mistaking the dried
kind
> > with the wet ones? They're both fermented.
>
> I've never actually tried to make Chinese black bean sauce - just looked
> at recipes. Some of these called for fermented beans, but (if I recall
> correctly) some just called for dried or canned black beans. Maybe the
> authors are assuming that a Chinese variety will be used, and that this
> stuff will be the fermented kind.


Ah, ok.

Peter