<Tr> <Td> </Td> <Td> This article needs additional citations for verification . Please help improve this article by adding citations to reliable sources . Unsourced material may be challenged and removed . (December 2009) (Learn how and when to remove this template message) </Td> </Tr> <Table> Douchi (豆豉) <Tr> <Td_colspan="2"> A close - up of douchi </Td> </Tr> <Tr> <Th> Alternative names </Th> <Td> Fermented black soybeans, Chinese fermented black beans, salted black beans, salty black beans </Td> </Tr> <Tr> <Th> Place of origin </Th> <Td> Chinese </Td> </Tr> <Tr> <Th> Main ingredients </Th> <Td> Fermented soybean </Td> </Tr> <Tr> <Td_colspan="2"> Cookbook: Douchi (豆豉) Media: Douchi (豆豉) </Td> </Tr> </Table> <Tr> <Td_colspan="2"> A close - up of douchi </Td> </Tr> <Tr> <Th> Alternative names </Th> <Td> Fermented black soybeans, Chinese fermented black beans, salted black beans, salty black beans </Td> </Tr>

Where does beef and blackbean sauce come from