doubanjiang
Sign in to saveDoubanjiang (, IPA: ), also known as douban, toban-djan, broad bean chili sauce, or fermented chili bean paste, is a hot and savory Chinese bean paste made from fermented broad beans (fava beans), chili peppers, soybeans, salt, and flour. Characteristically used in Sichuan cuisine, it has been called "the soul of Sichuan cuisine." Sichuan dishes such as mapo tofu, huoguo (Sichuan hotpot), yuxiang flavoring, and shuizhu all use doubanjiang as a key ingredient. Other regions have their own versions: in Guangdong and Taiwan, for instance, Sichuan doubanjiang is called la-doubanjiang (, "la" (辣) m
Key facts
- Chinese.title
- Doubanjiang
- Chinese.pic
- Doubanjiang.jpg
- Chinese.piccap
- Spicy doubanjiang
- Chinese.s
- 豆瓣酱
- Chinese.t
- 豆瓣醬
- Chinese.j
- dau6 baan2 zeong3
- Chinese.p
- dòubànjiàng
- Chinese.poj
- tāu-pān-chiùⁿ
- Chinese.l
- "bean segments sauce"
- Chinese.order
- st
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Article
7 sectionsContents
- Main types
- Pixian doubanjiang
- Production method
- Others
- Dishes
- See also
- References
Doubanjiang (, IPA: ), also known as douban, toban-djan, broad bean chili sauce, or fermented chili bean paste, is a hot and savory Chinese bean paste made from fermented broad beans (fava beans), chili peppers, soybeans, salt, and flour. Characteristically used in Sichuan cuisine, it has been called "the soul of Sichuan cuisine." Sichuan dishes such as mapo tofu, huoguo (Sichuan hotpot), yuxiang flavoring, and shuizhu all use doubanjiang as a key ingredient. Other regions have their own versions: in Guangdong and Taiwan, for instance, Sichuan doubanjiang is called la-doubanjiang (, "la" (辣) meaning "hot" or "spicy") to distinguish it from plainer versions.
== Main types ==