Tianmianjiang (Sweet Bean Sauce)

Origin: Northern China. A thick, dark, sweet-salty paste made from fermented wheat flour and soybeans, sugar, and salt — related to but distinct from hoisin sauce, which is a Cantonese Southern Chinese product.

Flavor Profile: Sweet and savory with a deep, malty fermented character, thicker and less complex than hoisin.

Culinary Uses: Traditional accompaniment to Peking duck (often used interchangeably with or alongside hoisin) and jing jiang rou si (shredded pork in sweet bean sauce).

Regional Variations: Some Beijing-style restaurants insist on tianmianjiang over hoisin for authentic Peking duck service, considering hoisin a Southern Chinese/Western substitution.

Storage: Refrigerate after opening; keeps several months to a year.

Notes: Frequently substituted with hoisin sauce outside China, which changes the flavor profile — worth noting as a substitution rather than an equivalent.