Condiment
Doubanjiang
豆瓣酱
Also called chilli bean paste, Pixian douban
What it is
Fermented broad-bean and chilli paste. The soul of many Sichuan sauces.
Origin
Sichuan, especially Pixian.
Flavour
Salty, fermented, moderately hot, deeply savoury.
How to use it
Fry in oil until the oil stains red and smells cooked, not raw. A little is a lot.
Storage
Fridge after opening.
Can you recognise Doubanjiang?
Ingredient challengeQuestions about Doubanjiang
From this ingredient's notes in the catalogue — not a chatbot.
What is Doubanjiang?
Fermented broad-bean and chilli paste. The soul of many Sichuan sauces.
How do I use Doubanjiang?
Fry in oil until the oil stains red and smells cooked, not raw. A little is a lot.
How do I store Doubanjiang?
Fridge after opening.
What does it taste like?
Salty, fermented, moderately hot, deeply savoury.
What allergens should I watch?
Soy, Wheat. Check the packet in your kitchen.
Nutrition
Per 100g · estimate · USDA FoodData Central averages and equivalent published tables. Values are typical, not lab tests of your shopping bag.
Allergens: Soy, Wheat
Heat: Medium heat
Recipes using it
Mapo tofu
麻婆豆腐
Sichuan tofu in a chilli-bean sauce with minced pork, Sichuan pepper, and enough oil to carry the mala.
35 minMedium🌶️🌶️🌶️
Ma Po Tofu
Ma Po Tofu from China. Times were inferred from the source steps.
55 minA bit of workNo chilli
Sichuan Eggplant
This recipe calls for asian eggplants, or Japanese eggplants. They are long and thin compared to a European or globe eggplant, and much more tender and delicate. If you can't find them you can substitute globe eggplant,
47 minA bit of workNo chilli