Pixian Doubanjiang (Sichuan Chili Bean Paste)
四川料理の魂！麻婆豆腐の味を決める「川菜之魂」
Description
The highest-grade Doubanjiang from Pixian, Chengdu, Sichuan. Completely different from sweet Japanese versions, it's made by sun-fermenting broad beans, chilies, salt, and flour for years. Characterized by intense heat and deep fermented umami, it is absolutely essential for authentic Sichuan cuisine.
Classification: Hardcore, Condiment, Spicy Seasoning, Miso, Sichuan Province, Mapo Tofu, Essential
Shops selling Pixian Doubanjiang (Sichuan Chili Bean Paste)
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The How to use section below is a general reference, not instructions from the listed shops.
How to use
Ingredients
- Chilies
- Broad beans
- Salt
- Wheat flour
Instructions
- [Typical Uses]
- [Secret] Fry slowly in low-temp oil at the start of a stir-fry to extract 'Red Oil' and aroma before adding ingredients.
- Use as the base for authentic Mapo Tofu and Twice-Cooked Pork.
- Add to Shui Zhu Rou Pian or hot pot broth for heat and depth.
- ALWAYS heat before eating; never consume raw.
Learn more Substitutes, pairings, tips
Key spices
Unique dark color from long fermentation、intense saltiness、heat、and deep amino acid depth
Substitutes at Japanese supermarkets
(If using JP Doubanjiang, add a dash of sweet bean sauce to supplement depth)
Pairing
Mapo Tofu / Twice-Cooked Pork / Shui Zhu Yu
Trivia
Hailed as the 'Soul of Sichuan Cuisine'. Without it, Sichuan cooking cannot exist. Depending on aging (1-3+ years), the color turns from red to dark brown, with older ones having mellower heat and more umami.
Eating tips & etiquette
Before using, mince it finely on a cutting board to break the broad beans, helping the aroma transfer to the oil. Because it is highly salty, reduce the amount of salt/soy sauce in your recipe.
Allergen
Wheat, Soybeans