![]() ![]() ![]() Upon arrival, it is said that they noticed the chilis and beans had fermented and turned into a fermented bean paste. In their hurry, they shoved broad beans and chilis together into a bag before leaving. One famous legend notes that this chili bean paste was created by travelers who were rushing to leave from Chengdu. The origin of Doubanjiang is a bit unclear. It's so flavorful that you can eat it on top of rice or noodles for a punch of taste. Otherwise, you'll likely see this condiment used in stir-fries, marinades, or as a dip. Many use this paste for twice cooked pork, a Chinese food dish from Sichuan. This cooking method creates something similar to chili oil. Commonly, it is added to hot oil before meat, veggies, or noodles are pan-fried. Spicy chili bean sauce is used to flavor an array of dishes. ![]() The packaging will differentiate which options include chilis by noting it as spicy doubanjiang or standard doubanjiang. A few varieties of fermented broad beans are available, including some that do not contain chili peppers for those who prefer to avoid spicy flavors. It is so prevalent in Sichuan cooking that some refer to Doubanjiang as the "soul of Sichuan cooking." Not sure what you can do with Doubanjiang or what it is? Here's more information on this Chinese condiment.ĭoubanjiang is a paste made from chili peppers, salt, broad beans (aka fava beans), and wheat flour. Doubanjiang, also known as Chinese chili bean paste or toban djan, is a delicious condiment with many uses. ![]()
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