[1][page needed] The high-ranking woman to whom the undisturbed tomb belonged was probably the wife of the first Marquis of Tai.

[citation needed] In 90 BCE, in the Records of the Grand Historian by Sima Qian, Chapter 69, refers to 1,000 earthenware vessels of mold-fermented cereal grains and salty fermented soybeans (shi).

When the prince of Huainan (legendary inventor of tofu) was exiled for inciting rebellion (in 173 BCE) against his brother, the Han Emperor Wendi, his retinue and he were, nevertheless, provided with such necessities of life as firewood, rice, salt, shi (fermented black soybeans), and cooking utensils.

Unlike some other fermented soybean-based foods such as natto or tempeh, douchi is used only as a seasoning, and is not meant to be consumed in large quantities, being typically much saltier.

Fermented black soybeans are an ancient traditional food, used as condiments and seasonings in many Far Eastern countries and Chinese diaspora communities, where they are known by a variety of names.