![]() ![]() This dish is incredibly warming and delicious, a perfect main course for a feast. Interestingly, doubanjiang isn't just limited to Chinese cooking-it also makes a frequent appearance in Japanese and Korean recipes. There are many excellent recipes you can make features doubanjiang for those bold and umami Chinese flavors you love. Then it’s a matter of finding the perfect recipes to go with your doubanjiang. You’ll be able to make a sauce or paste by mixing it with oil over heat, as well as your other favorite flavors like sugar, Sichuan chili oil, and soy sauce. That’s why we carry a doubanjiang mix from the same location, with three-year fermented peppers, that provides the bold and slightly sweet umami flavor you just don’t find anywhere else. ![]() Making doubanjiang at home can be very challenging, and it rarely comes close to the aged and fermented doubanjiang available from the Pixian region or even the one you can get at a specialty grocery store. They enjoyed the flavors so much that they began creating combinations intentionally, developing recipes very similar to the ones still used today. When they arrived at their destination, the beans had combined and fermented with the chilis, creating a hot chili paste. Desperate to get to safety, they packed their beans in a bag with chili paste. One such story tells of Chinese immigrants fleeing quickly during war times. Doubanjiang history also includes the essential elements of travel and cultural evolution that are often associated with Chinese history. Like many Chinese food dishes, the origin of doubanjiang is old and varied. Experiment with your favorite Sichuan foods and begin bringing the bold and spicy tastes of this spicy, salty paste into your own kitchen today. For instance, the chilies must be erjingtiao chilis, and the beans and water both must be locally sourced.ĭoubanjiang has a strong flavor profile, which is why you’ll want to mix just a little bit into your favorite recipes, rather than using it as a dipping sauce on the side. In addition to the long period of fermentation, there are also strict guidelines about where the other ingredients in Pixian doubanjiang must come from. 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. ![]() It’s no secret that we’re big on mapo tofu around here. ![]()
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