3-Year Pixian Doubanjiang (Handcrafted Sichuan Chili Bean Paste)

Sichuan Pixian Douban Co. sources high-quality fava beans, also called broad beans, from Yunnan province, er jing tiao chilies from Sichuan and Guizhou, and well salt from Zigong (Sichuan). In the traditional method, the broad beans are fermented for several months. Separately fermented er jing tiao chilies are then added, and the mixture continues fermenting for at least one year in total.

This artisan douban is made by the company’s master team of craftsmen, who have trained in the intangible cultural heritage of douban production. It is fermented in clay crocks in very small batches, aged for three years or more, and stirred by hand every day to expose it to the local microbes that contribute to its unique flavor. The team follows the traditional production technology of “drying in sunny days, covering in rainy days, turning in the daytime and exposing at night.”

Doubanjiang—like soy sauce, black vinegar, and rice wine—is a product of qu fermentation, a method developed in China millennia ago to ferment low-sugar grains and beans using a starter rich in molds and yeast. (The Japanese later adapted this method as koji.) Because the starter is typically made from wheat, most traditional Chinese fermented sauces contain gluten.

A migrant named Chen Yi is credited with inventing doubanjiang by accident, when he was moving from Fujian Province to Sichuan with a load of broad beans. They spoiled along the way; he attempted to hide the spoilage with chili peppers; and the rest is history. Sichuan Pixian Douban Co., with a founding date of 1688, traces its lineage to Chen Yi and his descendant Chen Shouxin, whose douban was branded Yi Feng He in 1853.

In 1953, the Pixian douban industry was collectivized and several brands, including Yi Feng He, came together into the government-run Sichuan Pixian Douban Co. Since the 1980s many private douban companies have been started in Pixian, but only the originals have the designation of China Time-Honored Brand and still produce doubanjiang by hand in the traditional way.

Pixian doubanjiang has a protected Geographic Indication (like French Champagne or Parmigiano Reggiano) and is one of the few Chinese food products recognized as National Intangible Cultural Heritage, its production process a living tradition passed down through generations.

Like Japanese miso and Korean gochujang, doubanjiang is a foundational fermented paste—but its flavor is deeper, spicier and more savory than those two Asian pastes.

China has many fermented bean pastes, usually made with yellow or black soybeans, and they taste very different from Sichuan’s doubanjiang, which is made with fava beans. For Sichuan cooking avoid those called soybean paste, as well as versions of doubanjiang made in other provinces and labeled “toban djan,” as they typically include soybeans and other nontraditional additives.

For true flavor, always look for Sichuan doubanjiang that originates in Pixian/Pidu. Yi Feng He is made in small batches and has very limited distribution even in China. We are the exclusive U.S. importer.

Doubanjiang is highly concentrated and salty—think of it as a seasoning, not a sauce. It is a reddish-brown color and turns a dish deep red when fried in oil to release its aroma and flavor.

You don’t need a recipe to use this powerful ingredient. A tablespoon or two can form the flavor base of almost any stir-fry or braise. Start by frying the doubanjiang in a generous amount of oil before adding other ingredients.

As a general guide

• 1 tablespoon for a subtle umami-spice base
• 2 tablespoons for dishes centered on doubanjiang (mapo doufu, twice-cooked pork)
• More for high-intensity dishes like shui zhu (water-boiled) beef or mala hotpot

Aged Pixian doubanjiang is a coarse paste, with visible pieces of chili and bean. It is often minced before cooking for a smoother sauce. Simply cut and mash the paste with a knife before using. Alternatively, you can process the entire batch in a food processor or with an immersion blender when you first open it.

This paste is packaged in a plastic bag. After opening, transfer it to jar with a tight-fitting lid and refrigerate.

Properly stored fermented foods do not spoil and can last indefinitely in the refrigerator if not cross-contaminated. While the labeled best-by date is 2 years from production, use your senses—appearance and aroma—as the ultimate guide.

Size: 500g (17.6 oz)

Ingredients: erjingtiao chili, fava (broad) bean, salt, wheat flour
Allergens: wheat

Nutrition Facts
Servings: 100
Serv. size: 1 tsp (5g)
Amount per serving: Calories 6
Total Fat 0g (0% DV), Sat. Fat 0g (0% DV), Trans Fat 0g, Cholest. 0mg (0% DV), Sodium 440mg (19% DV), Total Carb. 1g (0% DV), Fiber 0g (0% DV), Total Sugars 0g (Incl. 0g Added Sugars, 0% DV), Protein 0g, Vit. D (0% DV), Calcium (0% DV), Iron (0% DV), Potas. (0% DV).