How to Write 豉 (chǐ/shì) — Meaning “fermented beans”

Think of a bean (豆) being "supported" or "propped up" by a branch (支) — the right side 支 looks like a branch. This image can help you recall that 豉 means fermented beans, which are often used in cooking sauces.

Write the left radical 豆 first with 7 strokes, then the right component 支 with 4 strokes — total 11. Make sure the 豆 is slightly narrower than the 支, and the final stroke of 支 (a downward-left flick) should extend a bit to balance the character.

豉 (chǐ) means "fermented beans" and is used in food terms like 豆豉. 豇 (jiāng) is a different character that means "cowpea" — a type of long bean. 豊 (lǐ) is an old character meaning "ritual vessel" or "abundant"; it has a completely different meaning and is rarely used today.

豉 appears mainly in cooking terms: 豆豉 (fermented black beans) is a key ingredient in Chinese cuisine, and 豉汁 (black bean sauce) is a common stir-fry sauce. 豉油 (soy sauce) literally means "bean sauce" — though 酱油 is more common, 豉油 is still used in Cantonese contexts.

Common words containing 豉 include: 豆豉 (dòu chǐ) — fermented black beans; 豉汁 (shì zhī) — black bean sauce; 豉油 (shì yóu) — soy sauce.