Talk:Douchi

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Tauchu

What kind of romanization is this? From a southern Chinese dialect? And what kind of bean paste does this refer to? Black bean paste? There are so many kinds and this article isn't very descriptive. Badagnani 09:05, 28 February 2006 (UTC)[reply]

Its description sounds awfully like douchi. The stub is unsourced and supported by one pic. Has anyone else heard of this thing, and if so can they verify which kind of bean paste it actually is? --PalaceGuard008 (Talk) 07:03, 30 August 2007 (UTC)[reply]

This is common in Malaysia and indeed I have a jar in my cupboard at the moment from Malaysia. It's spicy and made from soya beans. Anything more, I can't say since I don't know much about bean pastes. N.B. the article was created by a Malaysians Nil Einne (talk) 06:56, 12 June 2009 (UTC)[reply]

Black bean sauce

I suggest making an article about the sauce made from douchi (and often also garlic and other ingredients), called "black bean sauce" in English? Does someone know something about this? Badagnani 04:17, 9 May 2007 (UTC)[reply]

Hamanatto

Hamanatto was just removed from the article. Why? Badagnani 19:15, 10 May 2007 (UTC)[reply]

Hairs

Every package of douchi I have purchased had, upon close inspection, many short hairs that appeared to be rodent hairs. Is this typical, and, if so, why? Badagnani (talk) 07:36, 10 June 2008 (UTC)[reply]

Merge?

Douchi can not be merged with Tauco or Tauchu. Those two can be merged in to Yellow soybean paste as they are similar in appearance and taste. All three are "moist" bean pastes made from yellow soy beans. Douchi is very different from these other three as it is made with black soy beans, a dry product and a very different taste altogether. - Takeaway (talk) 06:59, 14 June 2012 (UTC)[reply]

I once tried to get a discussion going on merging tauchu with yellow soybean paste but it was stopped by editors who apparently only knew the yellow bean paste and nothing else. After providing a whole lot of information and evidence, the editors just stopped responding. Perhaps they didn't like to admit that they just didn't know what they were talking about? See Talk:Yellow soybean paste. - Takeaway (talk) 07:50, 14 June 2012 (UTC)[reply]

Sorry, I merged the articles before I was able to read what you wrote on the talk page. I don't mind reversing the changes I made, however. Anyway, tauchu is simply the older spelling of the Malaysian taucu, while tauco is the Indonesian name. Even the articles from their respective Wikipedias link here. This is what prompted me to do the merging. --Pare Mo (talk) 11:20, 15 June 2012 (UTC)[reply]

Please revert the merge as these two groups of soy bean products are not similar at all as I had written. Very different in taste, different bean, different production method, different way of using it. Tauco/tauchu/taocheo etc. are similar, but they are different from tawsi/taosi/douchi. I've noticed a lot of confusion on websites and apparently also here on wikipedia, about these different soya bean products because superficially, they seem similar. To illustrate the difference between the two, here is a recipe that used both sauces in one dish. If they had been the same, the recipe wouldn't need to use the two sauces: Recipe for Chicken feet dim sum. In Southeast Asia, the black bean paste (tausi) is used more in Cantonese dishes, whereas the yellow bean paste (taucheo) is used more in Hokkien and Teochew cuisine (the last two are both Minnan languages). In Minnan languages, yellow bean paste is called "taocheo", and the black bean paste is called "oh taucheo" (lit. black bean paste). The confusion comes from the fact that the Cantonese call black bean paste simply "taosi", without needing to specify that it is black. - Takeaway (talk) 14:15, 15 June 2012 (UTC)[reply]

Oppose, Tauco and Douchi (here we called it Tausi) are two different things here in Indonesia. Tauco is made from white/brown soy so the color is rather light brownish, it is more similar to miso than douchi, while douchi is always black. Here in Indonesia we even refer miso as Tauco Jepang (Japanese tauco). Its texture, consistency and taste is slightly different too, Tausi is thicker than Tauco (most tauco might have consistency similar to tomato ketchup). Yes both are fermented soy product, similar but different.Gunkarta (talk) 17:19, 15 June 2012 (UTC)[reply]

History portion

The second paragraph of the history section needs to be sourced, preferably with a citation from the chapter of the Shiji mentioned. (It's a long chapter, and I haven't been able to find the statement about 1000 containers of fermented beans.) The parenthetical statement about the Prince of Huainan is definitely wrong, as the rebellion mentioned was instigated by Liu Chang, Prince Li of Huainan. it is Liu Chang's son, Liu An (who also rebelled), who is reputed to have invented tofu.Alsosaid1987 (talk) 13:46, 26 January 2023 (UTC)[reply]