Doubanjiang chilli bean paste2/28/2024 ![]() In addition to the long period of fermentation, there are also strict guidelines about where the other ingredients in Pixian doubanjiang must come from. ![]() The coloring is an iconic reddish-brown, and the flavor is spicy, savory, and umami, stronger depending upon the fermentation process. There, they still follow the traditional recipes, in which fermentation takes place in direct sunlight over the course of three years. Within the family of spicy doubanjiang options, the Pixian doubanjiang is the most well-known, and the county of Pixian outside of Chengdu is largely considered the birthplace of doubanjiang. This sauce with many names can also be called toban djan. In fact, the name roughly translates to “hot” or “spicy,” a way of separating it from the various other non-spicy fermented bean pastes in local cooking, and it's sometimes called chili bean paste or chili bean sauce. While there are many different types of bean paste used in Chinese cooking, doubanjiang is a specifically spicy one, made with chili peppers, fermented broad beans, soybeans, salt, and flour. Due to climate factors, the Sichuan province of China is known for its peppers, which gives the cuisine a distinctly hot and spicy flavoring that is loved around the world. One of the reasons doubanjiang is considered such an essential part of Sichuan dishes is because of the spice. One of the best ways to do that is to understand where common ingredients like our Mala Spice Mix and condiments like Doubanjiang come from, how to make them in your own kitchen, and what they pair best with. Chinese food cooking has evolved and changed in many unique and exciting ways over the years, and when you bring these Asian dishes home, you’ll be able to add the unique and exciting flavors and flavor combinations that make it all your own. Here at Fly By Jing, we want to share not only the best flavors from regions all over China, but the history and culture that surrounds them. The secret to a truly great mapo tofu is doubanjiang, or preserved fava bean paste or broad bean paste (also known as the “soul of Sichuan cuisine”), not to be confused with preserved black bean paste or soybean paste! Surprisingly easy to make and packing a giant flavor punch, it’s rich, creamy, spicy, numbing, and umami all at once. It’s no secret that we’re big on mapo tofu around here.
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