Sichuan Chili Bean Paste (Doubanjiang) Production
I
Origin
Pi Xian county, Sichuan Province — designated Protected Geographical Indication product
II
Description
The making of Pi Xian dou ban jiang: broad beans inoculated with mould, then combined with dried chili and salt in clay crocks to ferment for months to years in the sun and rain of Pi Xian county. The longer the fermentation (1–3 years optimal), the deeper the umami, colour, and complexity. The soul of Sichuan cooking.
III
The Thread
—Korean gochujang (chili fermented paste)
—Japanese miso (fermented soybean)
—Italian 'nduja (fermented spicy spreadable pork)
IV
Flavour Context
Intensely savoury, deeply fermented, spicy, with complex bean umami and crimson colour
Pillars V — VII
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