Yellow soybean paste (huangdoujiang / tao jiao)

黄豆酱 / huángdòujiàng · เต้าเจี้ยว tao jiao

Flavor and role

A brown fermented soybean paste, looser than doenjang with whole beans you can bite into. Provides the salty base flavor in northern Chinese and Thai cooking.

Typical dishes and uses

Beijing zhajiangmian, Hainanese chicken rice sauce, Thai pad pak boong (stir-fried water spinach)

Substitutes

1 tbsp yellow soybean paste = 1 tbsp doenjang + 1 tsp water, or red miso 1:1.

Storage

Refrigerate after opening; keeps 6 months to 1 year.

Main countries

China · Thailand

Used in this book

Khao Man Gai (Thai Chicken Rice)Double-Stock Khao Man Gai with Golden Schmaltz RiceKhao Man Gai Bibimbap with Tao Jiao Gochujang SauceGrilled Khao Man Gai Onigiri with Tao Jiao MayoVelvet Pork Pad See Ew with Wok-Charred NoodlesShan Noodles with Slow-Cooked Tomato Pork and Crispy Shallots

Updated 2026-10-10