面酱 (miàn jiàng) is a traditional Chinese fermented sauce made primarily from wheat flour, salt, and water, often inoculated with mold cultures like Aspergillus oryzae. The character 面 (miàn) means 'wheat flour' or 'noodles', indicating the main ingredient, while 酱 (jiàng) means 'fermented sauce' — a broad category that includes soybean-based jiangs like doubanjiang and huangjiang. Together, they denote a thick, savory, slightly sweet, and umami-rich paste commonly used in northern Chinese cuisine.

This sauce is essential for dishes such as jianbing (Chinese crepes), Zhajiangmian (noodles with fried sauce), and as a marinade or condiment for grilled meats. Unlike soy sauce or hoisin, miàn jiàng is thicker, less salty, and has a distinct malty aroma due to wheat fermentation. It’s typically sold in jars and requires refrigeration after opening. Though sometimes confused with soybean-based sauces, authentic miàn jiàng contains little or no soybeans — its flavor profile reflects wheat’s natural sweetness and depth of fermentation.