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Pixian County, Chengdu, Sichuan Province — Qing dynasty origin Techniques

1 technique from Pixian County, Chengdu, Sichuan Province — Qing dynasty origin cuisine

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Pixian County, Chengdu, Sichuan Province — Qing dynasty origin
Doubanjiang Making — Home and Artisan (郫县豆瓣酱自制)
Pixian County, Chengdu, Sichuan Province — Qing dynasty origin
Artisan doubanjiang making is a multi-month process. The basics: fresh red chillies and broad bean paste are layered with salt in an earthenware urn and fermented under sun exposure and regular stirring. The Pixian county version requires specific local conditions: the qi hou (climate) of Pixian, specific local microflora, and minimum 6 months of traditional fermenting. Home versions can be made with dried chillies and shorter fermentation.
Chinese — Sichuan — Fermented Condiment Making →