Pixian Red-Oil Broad Bean Paste (Hong You Doubanjiang)
Pixian chili bean paste, or doubanjiang, is often called the soul of Sichuan cooking, as it is the deeply flavorful base of so many classic Sichuan dishes. It is a fermented mix of broad (fava) beans, er jing tiao chilies, salt, wheat flour—and, in this version, red oil, or hong you.
Hong you douban is the everyday, go-to doubanjiang in Sichuan, both because it is less expensive than pure, aged douban and because, being younger and having added oil, it is redder. Many chefs prefer the red color and bright flavor it brings to dishes, particularly stir-fries. They will use red-oil douban for stir-fries and the deep-brown aged douban for braises and soups. Or they may combine the two, as we often do, using hong you douban for color and aged douban for depth of flavor.
Juan Cheng is a China Time-Honored Brand of doubanjiang, made in Sichuan since 1688. Its bean pastes are certified as Green Food by the agency in China that regulates organic and non-chemical food production.
Pixian doubanjiang is a protected geographic indication and is one of the few food products in China whose craftsmanship qualifies as national intangible cultural heritage; all brands are strictly regulated by the Pixian Food Industry Association.
Douban is used in mapo doufu, twice-cooked pork, yu xiang eggplant, shui zhu ("water-boiled") fish, mala hot pot and dozens of other Sichuan classics. A little of this flavor-packed paste goes a long way, so this large, resealable jar will last for months in the refrigerator.This douban was packaged specifically for The Mala Market, guaranteeing authenticity, safety and freshness. Go here for more information about how it is made. Go here for the company's premium, handmade, 3-year doubanjiang.
Producer: Sichuan Pixian Douban Co., Chengdu, Sichuan
Ingredients: Chili, broad bean, salt, wheat flour, rapeseed oil (non-GMO canola), spices, potassium sorbate
Size: 600 grams (21 ounces) in a resealable plastic jar
Best by: Open by March 2022; refrigerate after opening for longterm storage; fermented products do not really expire, but Chinese law, unlike American, requires an expiration date