![]() ![]() 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. This will prevent it from drying out or losing flavor.It’s no secret that we’re big on mapo tofu around here. If the chili bean paste comes in a can or plastic bag, squeeze out/transfer the contents into an airtight glass jar, then store in the refrigerator indefinitely. Keep the jar in the refrigerator after opening. Brands vary widely in saltiness and sweetness, so taste the sauce and adjust the salt and sugar amounts in the recipe if needed. I recommend Mala Market’s 3-year Pixian chili bean paste for a terrific online source. Where do I find Sichuan chili bean paste? Two types of chili bean paste- the one on the right is aged longer and has a more complex flavor, but duller color.įor Sichuan cooking, I recommend spicy bean paste from the Pixian County of Sichuan province, labeled 郫县豆瓣。 You can also find Taiwanese brands like the blue-labeled jar from 哈哈 Har Har, which is slightly sweeter in flavor. Some brands are vibrant red in color and saltier, but their flavor isn’t as well-developed, while others can be aged up to 8 years and develop a darker color and pungent and heady aroma. ![]() You’ll find lots of varieties of chili bean paste across the regional cuisines in China, and they all vary slightly in flavor, aroma, and aging time. Why are there so many kinds of chili bean paste? Just a tablespoon or two serves as the base flavor for a braised dish, stir-fry, soup, or stew. Spicy chili bean paste is an essential ingredient in Sichuan cooking, and its rich flavor is often paired with the buzzing numbness and aroma of Sichuan peppercorns. The jammy red paste is quite salty, with an earthy undertone, and slow-burning heat. This paste is packed into earthenware crocks and allowed to sit until the enzymes break down the sugars and starches, coaxing out a thrillingly intense savoriness and eye-watering pungent aroma. 豆瓣酱, 辣豆瓣酱 | dòubànjiàng, là dòubànjiàng What is Sichuan chili bean paste?Īlso labeled broad bean paste, hot bean sauce, Sichuan hot bean paste, or pixian doubanjiang, this thick, dark reddish paste is made with a fermented mixture of broad beans (fava) beans, Sichuan chiles, salt, and wheat flour. ![]()
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