Sweet Potato Bean Paste, known locally as "甘薯豆酱," is a traditional Yunnan condiment made by fermenting a mixture of beans and sweet potato. It originated as a way to preserve legumes through winter and provides a spicy, umami boost to simple meals, reflecting the region’s love for bold, fermented flavors.

In the Kunming area the paste is often mixed with wild chive roots, while in the Dali region more chili powder is added for extra heat. Some villages substitute millet flour for part of the bean flour, giving a lighter texture.

It is commonly pan‑fried until fragrant and served alongside steamed rice, added to hotpot broth, or used as a dipping sauce for tofu and fresh vegetables. Elderly family members often enjoy it plain, appreciating its deep fermented aroma.

The paste is prepared in the autumn harvest season when sweet potatoes and beans are abundant. Families also make it for Lunar New Year gatherings as a flavorful addition to the festive spread.

Authentic ingredients include red kidney beans, broad beans, soybeans, corn, and sweet potatoes. If any bean is unavailable, adzuki beans or lima beans work well; corn can be replaced with white corn or hominy, and sweet potato can be swapped for pumpkin puree.

Common errors include under‑grinding the beans (leaving coarse skins), adding too much water during scalding, and fermenting at a temperature below 20 °C, which slows flavor development. Also, failing to pound the seasoned paste results in uneven flavor distribution.

A three‑day fermentation allows the natural microbes to break down the bean proteins, creating the characteristic strong aroma and sticky texture. Shorter fermentations produce a milder flavor and less depth, which is not traditional for Yunnan style.

Yes. After shaping and drying, store the patties in an airtight container in the refrigerator for up to one month or freeze them for up to six months. For long‑term storage, keep them in a cool, dry pantry for up to two weeks.

The fermented paste should be dark brown, slightly sticky, and have a glossy surface. After pounding, the mixture becomes smooth and elastic, and the shaped patties should hold their form without cracking.

The YouTube channel Dianxi Xiaoge specializes in showcasing traditional Yunnan rural cooking, farm‑to‑table ingredient sourcing, and rustic home‑style recipes that highlight seasonal produce and time‑honored techniques.

Dianxi Xiaoge emphasizes authentic field work, such as digging sweet potatoes and grinding beans by hand, and presents recipes in a storytelling format that reflects Yunnan’s cultural heritage, whereas many other channels focus on quick, modern kitchen shortcuts.