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The Pearl River Bridge Fermented Chilli Bean Curd Paste uses selected soybean as raw materials, and is fermented by traditional and modern techniques, holding the rich natural odour of fermented bean curd. It has a unique flavor, light yellow color and tastes moderate salty, soft, and smooth. It also can be used as appetizer for cooking, dipping and eating congee.
Pearl River Bridge Yang Jiang Preserved Beans selects high-quality black beans and naturally dry for 30-45 days. Adhering to the combination of traditional and modern techniques, it aims to preserve the best flavor of the beans after secondary fermentation and careful selection. Yang Jiang Preserved Beans boasts traditional authentic flavor, smooth oil, and rich black bean smell, can surely enrich food’s fragrance.
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The Yang Jiang Preserved Beans with Ginger using premium black beans and ginger as raw materials, combining traditional and modern techniques, and receiving natural sun sine for 30-40 days. It is suitable for a variety of dishes such as steamed ribs, steamed fish, etc. The rich soy sauce smell makes your dishes more delicious and attractive.
Details
The Pearl River Bridge Fermented Bean Curd uses selected soybean as raw materials and is fermented by traditional methods, holding the rich natural odour of fermented bean curd. It has yellow-white color and tastes soft, smooth, and salty. It also can be used as appetizer for cooking and eating congee.
Details
The Pearl River Bridge Fermented Chilli Bean Curd Paste uses selected soybean as raw materials, and is fermented by traditional and modern techniques, holding the rich natural odour of fermented bean curd. It has a unique flavor, light yellow color and tastes moderate salty, soft, and smooth. It also can be used as appetizer for cooking, dipping and eating congee.
Details
The Pearl River Bridge Fermented Red Bean Curd uses selected soybean as raw materials and is fermented by traditional methods, holding the rich natural odour of fermented bean curd. It has a reddish color and can be used as the seasoning for making dishes like fermented bean curd flavoured peanuts, and salty pancake.
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