What's the name of natto in China?

Natto is called Douchi, Molded Bean and Soy Sauce in China.

Natto originated in ancient China, and its predecessor was China salted lobster sauce. Since the Qin and Han dynasties, bean products have been fermented by Bacillus subtilis, which has a sticky, smelly and slightly sweet taste. The Japanese ancient book Three Things of Hehan records that natto originated from China Douchi, so it is also called "Douchi".

What is natto?

Natto retains the nutrition of soybean and adds special nutrients after fermentation, including saponins, isoflavones, unsaturated fatty acids, lecithin, folic acid, edible fiber, vitamins, amino acids, minerals and so on. And is suitable for long-term consumption and health preservation.

Traditionally, natto is mixed with soy sauce or Japanese mustard until silk appears and eaten on white rice, that is, natto rice. There are also natto mixed with raw eggs, onions, lotus roots, radishes, firewood and other ingredients.

Natto is called moldy bean in Gannan. Stir-fried Chili garlic is especially good, and it can also be made into moldy beans and fried large intestine, which is very popular with everyone.