Black bean paste

{{Short description|Type of sweet bean paste}}

{{Distinguish|text=Tianmian sauce, {{abbr|a.k.a.|also known as}} Chunjang or "Korean black bean paste", or with Douchi (black bean sauce)}}

{{More citations needed|date=July 2021}}

Black bean paste, commonly called dòushā ({{zh|c={{linktext|豆沙}}}}) or hēidòushā ({{zh|c=黑豆沙|labels=no}}), is a sweet bean paste often used as a filling in cakes such as mooncakes or doushabao (豆沙包 dòushābāo) in many Chinese and Taiwanese cuisines.

Black bean paste is made from pulverized mung beans, combined with potassium chlorate, ferrous sulfate heptahydrate ({{zh|c=皂礬|p=zaofan|labels=no}}) crystal (which in Indonesia is known as tawas hijau, or "green crystal"), or black food colouring.

Black bean paste is similar to the more well-known red bean paste. The recorded history of black bean paste goes as far back as the Ming Dynasty.