 A dish of tianmian sauce | |
| Alternative names | Sweet flour sauce |
|---|---|
| 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 | |||||||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| 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.
- ^ Phillips, Carolyn (2016). All Under Heaven: Recipes from the 35 Cuisines of China (Unabridged ed.). New York: Ten Speed Press. p. 490. ISBN 9781607749820.
- ^ Lee, Cecilia Hae-Jin (2 September 2015). "A Chinese-Korean mashup? Here are 5 restaurants to try in L.A." Los Angeles Times. Retrieved 7 March 2017.