Pi Xian county, Sichuan Province — designated Protected Geographical Indication product
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.
Intensely savoury, deeply fermented, spicy, with complex bean umami and crimson colour
{"Broad beans must be mould-inoculated first (like miso koji)","Dried Er Jing Tiao chili from Sichuan provides both heat and colour","Open-air fermentation with daily stirring allows natural microbial diversity","Minimum 6 months fermentation; 1–3 years produces superior product"}
{"Always fry in oil before adding other ingredients — unlocks colour and aroma","Pi Xian county's specific climate cannot be replicated — buy authentic Pi Xian brand","Store in sealed container, covered with oil, refrigerated — lasts years"}
{"Using Korean gochujang as substitute — completely different texture and flavour profile","Insufficient fermentation time — raw, harsh flavour","Skipping the frying step when cooking — raw doubanjiang has different flavour to cooked"}
The Food of Sichuan — Fuchsia Dunlop