Pixian Doubanjiang (Broad Bean Chili Paste)
四川料理の魂！黒くて硬い「本物の」豆板醤
Description
The absolute highest grade Doubanjiang from Pixian, Sichuan. Completely different from Japanese red tube pastes. Broad beans and chilies sun-fermented for years into a dark, umami-dense block.
Classification: Intermediate, Condiment, Soul of Sichuan, Fermented Depth
Shops selling Pixian Doubanjiang (Broad Bean Chili 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
- Red chili
- Broad beans
- Salt
- Wheat flour
Instructions
- [Authentic Usage]
- (Prep) Because it contains whole broad beans, spoon it onto a board and aggressively chop/mince it into a fine paste with a cleaver.
- (Frying - The Soul) Heat generous oil, fry minced pork, then add the chopped Pixian paste.
- Fry thoroughly on low heat until the oil bleeds bright red (Hong You) and emits an intensely roasted aroma.
- Add broth and tofu to create the ultimate 'Sichuan Mapo Tofu'. Also mandatory for Twice-Cooked Pork (Hui Guo Rou).
Learn more Substitutes, pairings, tips
Key spices
Intense amino acids from multi-year fermented broad beans
Substitutes at Japanese supermarkets
Japanese Doubanjiang + Hatcho Miso (sub for depth)
Pairing
Mapo Tofu / Twice-Cooked Pork / Water-boiled Meat
Trivia
[Trivia] When buying at a Chinese grocer, look for paper-wrapped cylinders or jars. The longer the 'aging period' (1 yr, 3 yrs), the darker it gets, mellowing the heat and multiplying the umami.
Eating tips & etiquette
[Unique Eating] NEVER add it at the end of cooking just for 'extra heat' like Japanese pastes. The ironclad rule is to 'fry it first in oil to extract the aroma and red color' (Chao Chu Hong You).
Allergen
Wheat