MeeChun Champion Salted Black Beans, also Known as Douchi, are Fermented, Salted Black Beans that are Used in Many Chinese Dishes. The Fermented Soy Bean is One of the Oldest Known Soy Food Products in History, with Mentions of the Fermented Beans by the Famous Historian Sima Qian, who Died in 85 B.C. Douchi is Made by Fermenting and Salting Black Soy Beans. Douchi is Made with Just Salt and Black Soy Beans, and the Fermenting Causes the Small Beans to Turn Soft and Semi-dry. These Dried Black Beans have a Pungent Aroma, and a Salty Flavor that can Turn Slightly Sweet During the Cooking Process. Douchi is Most Commonly Used to Make Black Bean Paste and Black Bean Sauces, but is also Used in Mapo Tofu, Twice Cooked Pork, and Steamed Pork Ribs. Unlike Other Fermented Soybean Foods, These Black Beans are Used Only as a Seasoning Because of the Very Salty Flavor. The Strong Saltiness of these Bulk Black Beans also Make them Versatile Enough to Replace Some, if not all, of the Salt in a Dish. Salted Black Beans are a Great Source of Protein from the Beans, Antioxidants from the Fermenting Process, and Minerals such as Iron and Calcium.