Description
- Pixian Doubanjiang (chile bean paste). 16 oz (454g). Made in Pi County, Chengdu, Sichuan, China
- This is the original chile bean paste dating back to 1688. 100% naturally fermented with no added oils, fillers or preservatives.
- Use as is or chop into finer pieces, no need to remove chilies. Use for traditional Sichuan dishes such as Twice-Cooked Pork, Mapo Dofu, hot pot and Boiled Beef Slices.
- Adds a rich, earthy, fragrantly delicious flavor and deep red color to home style Sichuan dishes.
- Non-traditionally, mix into hamburgers, add to instant ramen or chili con carne or use as a secret ingredient in your BBQ sauce.
This is the original and authentic doubanjiang (chile bean paste) made in Pi County, Chengdu, Sichuan. Made of two golden strips chile (er jin tiao), broad (fava) beans, salt and wheat flour AND nothing else. Does NOT contain potassium sorbate (a preservative), so this is a completely natural food. To manufacture doubanjiang, the first step is picking the ripest red two golden strips chiles (er jin tiao), washing them, and finely dicing them. Then broad (fava) beans are washed, boiled, and added to the diced chiles. Salt and wheat flour are mixed in. The bean paste is stirred daily and allowed to sit exposed to the sun, and is covered on rainy days. This process ferments the product over a period of months. It is used as a base for many Sichuan recipes and is easily adopted for use in many western dishes. Instructions 1. Measure out the amount your recipe calls for. 2. Unlike other types of chile bean paste, doubanjiang is a course paste. Use as is, or do as the Chinese do and finely chop it up. It is not necessary to pick out the chile pieces. 3. You can also place the entire contents of the package into a food processor and process to your liking. Doubanjiang is thick so if you are having trouble processing, add a small amount of oil to loosen. 4. After opening, doubanjiang can be stored in its plastic bag or transferred to a jar. 5. Store in the refrigerator for up to 18 months. Product Uses. Doubanjiang is an essential ingredient for twice-cooked pork, salt-fried port, ants climbing a tree, boiled beef slices in a fiery sauce, dry-fried chicken, mapo dofu, fish fragrant eggplant, and Sichuan hot pot. Add doubanjiang to your chili con carne, scrambled eggs, or hamburgers.