Alternative names | Sweet flour sauce |
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Type | Sauce |
Place of origin | China |
Region or state | Northern and Northeastern China, South Korea |
Associated cuisine | Chinese cuisine Korean-Chinese cuisine |
Main ingredients | Flour, salt |
Ingredients generally used | Soybean |
Regional names | |||||||||||||||
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Chinese name | |||||||||||||||
Simplified Chinese | 甜面酱 / 甜酱 | ||||||||||||||
Traditional Chinese | 甜麵醬 / 甜醬 | ||||||||||||||
Literal meaning | "sweet flour sauce" / "sweet sauce" | ||||||||||||||
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Korean name | |||||||||||||||
Hangul | 춘장 | ||||||||||||||
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Tianmian sauce (Chinese: 甜麵醬/甜醬; pinyin: tiánmiànjiàng or tiánjiàng), also known as sweet bean sauce, sweet flour sauce or sweet wheat paste, is a thick, smooth, dark brown or black paste with either a mild, savory or sweet flavor. It is commonly used in Northern Chinese cuisine, Northeastern Chinese cuisine,[1] as well as Korean-Chinese cuisine.[2] Peking duck and jajangmyeon are two popular dishes that feature the sauce.