Soybean paste is one of the most representative foods of the Korean nationality of China with a long history. After the Xita market in Shenyang was formed, many shop owners of Korean nationality gathered here to sell traditional homemade soybean paste. Since it is made through natural fermentation with no additives, the soybean paste has gradually become a popular product in the Xita market.

The shop “Cui’s”, located at the street of Xita market, has been selling traditional homemade soybean paste of the Korean nationality for more than 30 years. Xu Yong’ai, the shop owner, has already gained much popularity with the traditional skills learned from her grandma. According to Xu Yong’ai, the only material needed for making the soybean paste is beans. The beans should be boiled and ground up into brick-like bean sauce mash. After dried naturally, it should be put into jars with brine to pickle. Its special flavor can only be tasted at least after half a year. Therefore, it is often after a whole year that they take it out to sell. For her, the enduring good flavor of homemade soybean paste of the Korean nationality deserves to be passed on through generations.

It is said that South Koreans can never live without soybean paste. Despite the commercialized production, South Koreans still hold strong affection for traditional homemade one. No wonder it attracts quite a few South Korean fans. Not only South Koreans working and living in Liaoning, but also South Korean visitors here at Xita would give a thumb-up after tasting the soybean paste at the shop “Cui’s” and buy the vacuum-packed ones back home.