The taste of Northeastern miso is salty and fresh. Northeastern miso refers to a sauce unique to the Northeast. There are two types of Northeastern miso: doubanjiang and panjiang. It is generally called To modern people, Northeastern miso refers to bean paste.

Doenjiang is a traditional delicacy of the Manchu people. The Manchu people have a long history of making bean paste. Northeastern soybean paste can also be used in cooking, but because soybean paste is made from soybeans that have been fermented for a long time, it is rather smelly and not suitable for many dishes. However, stewed eggplant with soybean paste is very authentic and appetizing with rice.