Sweet Bean Sauce Substitutes
甜面酱 · tián miàn jiàng · sweet flour sauce
By The Chowmi Test Kitchen · Updated June 6, 2026
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Sweet bean sauce (甜面酱, tianmianjiang), also called sweet flour sauce, is a thick, dark, sweet-savory fermented paste used in Peking duck wraps, the noodle sauce for zhajiangmian, and twice-cooked pork. Despite the English name, it's traditionally made from fermented wheat flour, not soybeans. The closest and easiest substitute is hoisin sauce, used 1:1 — hoisin is sweeter and more complex but lives in the same dark, sweet-savory family; cut any extra sugar in the recipe to compensate. A blend of hoisin with a little miso, or ground bean sauce mixed with sugar, also works well. Avoid using plain salty soybean paste alone, since it lacks the sweetness. For Peking duck at home, hoisin is the standard Western stand-in and is genuinely good.
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Every sweet bean sauce substitute, ranked
| Substitute | Ratio | Match |
|---|---|---|
| Hoisin sauce Most uses, Peking duck · vegan | 1:1 | 75% |
| Hoisin + a little miso Closer match · vegan | 3 part hoisin : 1 part miso | 78% |
| Ground bean sauce + sugar If you have bean paste · vegan | Add sugar to taste | 65% |
| Miso + sugar + soy Pantry stretch · vegan | Equal miso + sugar, splash soy | 55% |
- Hoisin sauce: The easy go-to — sweeter and more spiced than sweet bean sauce, but the same dark sweet-savory family. Reduce added sugar elsewhere.
- Hoisin + a little miso: The miso adds the savory, fermented depth that brings hoisin closer to true tianmianjiang.
- Ground bean sauce + sugar: Salty fermented soybean paste plus sugar approximates the sweet-savory balance. Start with a little sugar and adjust.
- Miso + sugar + soy: Builds the fermented-sweet-savory profile from common ingredients; thinner and less malty than the real thing.
What is Sweet Bean Sauce?
Sweet bean sauce (tianmianjiang) is a smooth, dark brown, thick fermented sauce with a sweet-savory, mildly malty flavor. It's a staple of northern Chinese cooking — the dipping sauce for Peking duck, the base of zhajiangmian (“fried sauce” noodles), and a key seasoning in Sichuan twice-cooked pork. Confusingly, the “bean” in the English name is a misnomer: it's made primarily from fermented wheat flour.
Flavor: Dark, thick and sweet-savory, with a gentle fermented maltiness.
Sweet bean sauce vs hoisin sauce
They're close relatives and often substituted for each other. Both are dark, thick and sweet-savory. Hoisin is sweeter and more complex, with garlic, vinegar and five-spice notes, and is made from soybean paste; sweet bean sauce is simpler, maltier and made from fermented wheat flour. Hoisin is the standard substitute for sweet bean sauce — just expect a slightly sweeter, more spiced result, and cut back on any added sugar.
Is there actually bean in sweet bean sauce?
Not much, if any — the English name is misleading. Tianmianjiang is made primarily from fermented wheat flour (面 means “flour/wheat”), which is where its smooth, malty character comes from. Some modern versions add a little soybean, but it's fundamentally a wheat-based sweet sauce, which is why it's also called “sweet flour sauce.” (This also means it's generally not gluten-free.)
Where to buy sweet bean sauce
Stock real sweet bean sauce
Look for tianmianjiang or “sweet bean sauce / sweet flour sauce” from brands like Shinho or Lee Kum Kee in Asian markets, Weee!, Yamibuy or Amazon. If you can't find it, a jar of hoisin (which most supermarkets carry) is the easiest substitute to keep on hand.
Sweet Bean Sauce FAQ
What is the best substitute for sweet bean sauce?
Hoisin sauce, used 1:1, is the closest easy swap — it's in the same dark, sweet-savory family, just sweeter and more spiced, so reduce other sugar in the recipe. For a more faithful match, stir a little miso into the hoisin to add fermented, savory depth.
Is sweet bean sauce the same as hoisin?
They're similar but not identical. Sweet bean sauce (tianmianjiang) is a simpler, maltier wheat-based sauce; hoisin is sweeter and more complex, with garlic, vinegar and spice, and is soybean-based. Hoisin is the usual substitute for sweet bean sauce, especially for Peking duck, where it works very well.
Is there soybean in sweet bean sauce?
Despite the name, traditional sweet bean sauce (tianmianjiang) is made mainly from fermented wheat flour, not soybeans — “sweet flour sauce” is a more accurate translation. Some modern versions include a little soybean, but it's fundamentally wheat-based, so it generally contains gluten.
What sauce is used for Peking duck?
Traditionally, sweet bean sauce (tianmianjiang) or hoisin sauce, brushed onto the thin pancakes with scallion and cucumber. At home, hoisin is the most common and widely available choice, and it makes an excellent Peking duck wrap.
Can I make twice-cooked pork without sweet bean sauce?
Yes. Authentic twice-cooked pork uses both doubanjiang (chili-bean paste) and a little sweet bean sauce, but if you don't have the sweet bean sauce, substitute a small amount of hoisin (or hoisin plus a touch of miso). The doubanjiang carries most of the dish's flavor regardless.
Recipes that use sweet bean sauce
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