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Spicy bean sauce, or la doubanjiang, (辣豆瓣酱) is a paste made from fermented soybeans, broad beans, and chilies, and a key ingredient in sichuan cooking. A frequent feature in many dishes across chinese cuisine, doubanjiang is made from fermented broad. Doubanjiang, also known as sichuan sauce or board bean chili paste, is a traditional chinese condiment made from fermented broad beans

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It is considered the soul of sichuan cuisine. Doubanjiang is also known as chinese chili bean paste, chili bean sauce, or toban djan Doubanjiang is a fermented paste made primarily from fava beans (broad beans), chili peppers, salt, and often wheat flour (plus sometimes oil and spices)

Doubanjiang, a fermented and preserved fava bean paste, is often called the soul of sichuan cooking

It’s at the heart of many of the province’s signature dishes, from mapo tofu to twice. In part 2 i’ll cover the history of doubanjiang, different ages and varieties of doubanjiang, how to source doubanjiang, and how to cook with doubanjiang next Often referred to as the soul of sichuan cooking, doubanjiang is a key ingredient in many sichuan favourites, including mapo tofu, shuizhu beef, and huoguo, or sichuan hotpot It can be used as a.

This iconic fermented broad bean and chili paste.