Doubanjiang

Doubanjiang

What it is

Sichuan calls it the soul of its cooking. The best comes from Pixian and is fermented in open jars for three years or more, stirred by hand and covered against rain — the paste darkens from red to near black as it ages.

In the kitchen

Fry it in oil until the fat turns red before anything else goes in. That step is not optional — it is where the flavour is released.

Goes with

Sichuan pepper Garlic Ginger Spring onion Soy sauce Chili pepper Pork Rice

Also used with

Erjingtiao chilli Bible tripe Calcium sulfate Beef tendon Douchi

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