Spare Ribs

This Dim Sum dish is kind of tricky.

It's basically pork rib steam-cooked with Chinese Black Bean 豆豉 ... A kind of fermented soy bean. So, you either love it or hate it.

No harm checking it out.

About Chinese Black Bean 豆豉 (Douchi in Japanese)

Preserved Chinese Black Bean or Douchi (Chinese: 豆豉; pinyin: dòuchǐ), also called Chinese fermented black beans (simplified Chinese: 黑豆豆豉; pinyin: hēidòu dòuchǐ), is a flavoring most popular in the cuisine of China, and is used to make black bean sauce.

Douchi is made by fermenting and salting soybeans. The process turns the beans black, soft, and mostly dry. The flavor is sharp, pungent, and spicy in smell, with a taste that is salty and somewhat bitter and sweet.

Douchi should not be confused with black turtle beans, a variety of common bean that is commonly used in the cuisines of Central America, South America, and the Caribbean.

In Japanese, douchi is also referred to by the same kanji (豆豉) and pronounced as touchi.
The process and product are similar to ogiri and iru, both being African fermented bean products.