Doubanjiang

Doubanjiang (also known as Toban Djan) is a spicy, salty paste made from fermented broad beans, soybeans, salt, rice, and various spices. It is a key ingredient in Sichuan cuisine, often used in dishes such as Mapo Tofu and Sichuan Hot Pot.

History

Doubanjiang has a history of over 300 years in Sichuan cuisine. It originated in the Qing Dynasty, when people in Sichuan started to ferment broad beans and chili peppers together to create a paste that could be used to flavor dishes.

Production

The production of Doubanjiang involves a lengthy fermentation process. Broad beans and soybeans are first soaked in water, then ground into a paste. This paste is then mixed with wheat flour and a starter culture, and left to ferment. After the initial fermentation, the paste is mixed with salt and chili peppers, and left to ferment again. The entire process can take up to 8 months.

Usage

Doubanjiang is used in a variety of dishes in Sichuan cuisine. It is often used as a base for sauces, where it adds a deep, rich flavor and a spicy kick. It is also used in stir-fries, where it is typically added at the beginning of cooking to flavor the oil.

Varieties

There are several varieties of Doubanjiang, including Pixian Douban, which is considered the most authentic and high-quality variety. Other varieties include Lee Kum Kee Doubanjiang and Laoganma Doubanjiang.

See also

• Sichuan cuisine
• Fermentation in food processing
• Soybean paste
• Chili pepper paste

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