Lee Kum Kee Black Bean Sauce is a savoury, umami-rich sauce of fermented black soybeans, garlic and spices with a deep, salty-savoury punch. It is the backbone of classic stir-fries with beef, chicken, seafood and tofu, and steams beautifully with fish and ribs. An authentic shortcut to bold Cantonese flavour.
Key Features
- Fermented Umami: Deep, savoury black-bean depth.
- Garlic-Forward: Bold, aromatic and salty.
- Ready to Cook: Straight into the wok.
- Authentic: A Cantonese kitchen staple.
Applications
- Stir-Fries: Beef, chicken, seafood and tofu.
- Steamed Dishes: Fish and ribs.
- Marinades: Savoury depth.
Storage
- Refrigerate after opening.
- Use a clean, dry spoon each time.
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