Pixian Doubanjiang (郫县豆瓣酱) — The Soul of Sichuan Cooking
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Origin
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Description
Pixian doubanjiang (郫县豆瓣酱) — broad bean paste fermented with chillis from Pixian County in Sichuan province — is often called the soul of Sichuan cooking. Unlike generic chilli pastes, Pixian doubanjiang is fermented for a minimum of 6 months and up to 3 years in ceramic urns open to the air, developing a complex umami depth, a deep brick-red colour, and an aromatic intensity that simple chilli pastes cannot replicate. It is the foundational flavour in mapo tofu, kung pao chicken, twice-cooked pork, and dozens of other Sichuan preparations.
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The Thread
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Flavour Context
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Pillars V — VII
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