Pixian Doubanjiang (red bean paste, also called broad bean paste, is essential in many Sichuan recipes. The flavor is hot and savory, and a little salty. Dòubànjiàng (豆瓣酱) is made from fermented broad beans (fava), wheat flour, oil, er jing tiao chili peppers, and salt. It is a key ingredient in Mapo Tofu, Twice-cooked Pork, Hotpot, and Shuizhu (水煮; pinyin: shǔizhǔ). Shuizhu is a delicious, spicy Sichuan cooking technique, which translates literally as “water boiled meat.” Jing has recently added some Shuizhu recipes, including Sichuan Pork in Spicy Broth which feature Pixian dòubànjiàng red bean paste.
Pixian is the most widely used variety of Dòubànjiàng (豆瓣酱), named for the Pixian region of Sichuan province. Like Smithfield hams in the US, Pixian is a geographically protected product, made to very specific standards. A Smithfield ham (named for Smithfield in Isle of Wight County, Virginia) must be cured using traditional dry salt cure methods in order to be labeled “Smithfield”. Similarly for Dòubànjiàng to carry the “Pixian” label, the bean paste must be made according to specific recipe and methods.
Cooking with doubanjiang
The majority of Sichuan dishes use dòubànjiàng (豆瓣酱) in their preparation. It is to Sichuan cooking what ketchup is to American cuisines. However, unlike ketchup, dòubànjiàng is not used as a topping when eating. Dòubànjiàng is used to infuse the cooking oil in the wok with flavor. Typically, one adds oil to a hot wok, and then some dòubànjiàng to stir-fry until the oils are blended and aromatic.
Pixian dòubànjiàng is the only style of dòubànjiàng we use, but there are others available. For a complete guide to dòubànjiàng, please read Chris Liang’s article at Mala Food.
Where to buy Pixian doubanjiang
The easiest way to order Pixian dòubànjiàng is from Amazon.
Yamibuy and The Mala Market also carry it, but their stock is limited. Both carry the Juan Cheng brand, which has been making dòubànjiàng since 1688.
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