Sweet Wheat Paste (Tianmianjiang)

Nutrition

Sweet wheat paste is moderately high in sodium and relatively high in carbohydrates, since it's made from fermented wheat flour. Its calories come mainly from sugar and starch. It's a richly flavored condiment best used in moderation, and those managing diabetes should keep an eye on its added sugar content.

How to Choose

Good sweet wheat paste has a glossy reddish-brown color, a smooth, thick texture, and a fermented, faintly sweet aroma. Check the ratio of sugar to salt on the ingredient list, and avoid products that lean too sweet or too salty — naturally fermented versions tend to have more complex flavor.

Cooking

Sweet wheat paste is the classic seasoning for Beijing-style stir-fried shredded "meat" (using king oyster mushroom or pressed tofu strips in place of meat) and the dipping sauce for vegetarian mock Peking duck wraps. Before using, briefly stir-fry it over low heat with a little sugar and water to thin it out — this deepens its flavor — or use it straight as a dip.

Storage

Once opened, keep sweet wheat paste sealed and refrigerated to prevent a skin from forming or mold developing from repeated air exposure; it generally keeps for 1–2 months. Always use a clean, dry utensil when scooping it out.

Tips

Sweet wheat paste differs from soybean paste and doubanjiang in both flavor and use — it has a finer, thicker texture and a sweeter taste. Check the label carefully when buying, since similar-looking jars can easily be mixed up and throw off a dish's flavor. A quick homemade version can be made by simmering soybean paste with sugar and a little water over low heat — it won't be as deep as the traditionally fermented kind, but it's fast and convenient.