Dajiang is a condiment that it used throughout northeast China. Similar to ketchup or mustard in texture, it’s a fermented soy bean paste that is thickened with flour and toes the line between savoury and sweet. Making dajiang is a tedious, complicated process, with a month-long fermentation period, so it is more sensible to buy prepared pastes from a reputable supplier than to attempt making it at home. Asparagus is such a great vegetable on its own, so it’s best not to mess with it too much. Its subtle sweetness pairs very well with dajiang.
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