Ah, it’s Summer time again! Sun, beach, and beer time has come; and nothing excites me more than beer-infused, Asian recipes! First, I love duck, although it is a bit fatty, and can’t wait to start making this tasty dish back home for my family. A friend of mine in Zhuhai suggested it while she was home for a holiday. So, this new recipe of Chinese deliciousness is based loosely on her Guangxi family recipe – so here it goes without further delay!
“NanRu” is a red fermented bean curd which is often used as a thickener in Chinese food. It also gives the food a distinctive, somewhat spicy aroma. I use it in my Beer Duck recipe, but it can be used as part of a sauce for many other recipes.
Get ready to drool over this extremely fragrant and commonly used ingredient in Chinese food. I call it by its directly translated name, “bean sauce” (豆瓣酱), but it is also referred to as “Chile Bean Sauce” which you’ll notice in the first photo. The regular flavor is not spicy at all, rather it puts a fermented, savory soy bean flavor in your dish. There are a variety of bean sauces available at your local Asian market. If you see one with writing on it that looks completely Greek (or Chinese) to you, make sure to take clues from the photo on the label. The red hot chiles (peppers) are a sign you’ve found the spicy version!