Doubanjiang
A pungent, salty, spicy Chinese fermented broad bean and chili paste. The backbone of Sichuan dishes like mapo tofu. A spoonful fried in oil at the start of cooking, until the oil turns red, builds deep flavor fast.
Used for
- mapo tofu
- stir-fries
- braises
- sauces
In the kitchen
- Fry in oil until the oil turns red and fragrant.
- Use as a flavor base, not a finishing seasoning.
- Mince if it's chunky before frying.
Picking it at the store
- Pixian doubanjiang (labeled from Pixian county) is considered the highest quality and worth seeking out at an Asian grocer.
- It's salty on its own. Taste before adding extra soy sauce or salt to the dish.
Related terms
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