56 minutes ago, blue_dolphin said:They are black soy beans so there is a little bit of earthy, bean flavor but mostly salty, umami with a little funk from the fermentation. They’re usually used in small amounts for seasoning so it’s not like digging into a bowl of beans. A little like anchovies where they can be overpowering on their own but add a nice umami boost once incorporated into a dish. You may even have had them as they’re used in a range of Chinese dishes even when they’re not a named ingredient in the title of the dish.
They're kind of a unique flavor and you may not like them but I think worth trying. The first Chinese recipe I learned to cook was squid in black bean sauce. I was amazed that a spoonful of those shriveled little beans added so much flavor to the dish - I've been hooked ever since!
Thank you for this explanation. I do like anchovies and most with foods with a burst of Unami or salt, so I will try this at my local restaurant first before cooking with Chinese black beans.
