Tianmian sauce
A dish of tianmian sauce | |
| 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; 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, as well as Korean-Chinese cuisine. Peking duck and jajangmyeon are two popular dishes that feature the sauce.