A salty, pungent green condiment made from the flower buds of garlic chives, ground with salt and lightly fermented. The texture is coarse and spreadable, the flavor sharply garlicky-oniony with a fermented tang. A little goes far as a dip or seasoning paste.
Where it comes from
A traditional fermented condiment of northern China, long associated with Shanxi and Hebei kitchens.
In the kitchen
Used as a sharp salty dip or stirred-in seasoning, classically with jiangmian noodles and as a hotpot dipping paste.
Nutrition (per 100g)
~60kcalCal
~3.0gProtein
~1.0gFat
~9.0gCarbs
~3.0gFiber
AI-estimated; model and run unavailable.
