Pixian chili bean paste is a fermented mix of broad beans, er jin tiao chilies and salt. It is often called the soul of Sichuan cooking, as it is the deeply flavorful base of so many classic Sichuan dishes. Juan Cheng Pai is a "China Time-Honored Brand" of chili bean paste made in Pixian County, Sichuan, since 1688. This package is yi ji, or first grade, and has been fermented and aged for one year. It is also certified as a Green Food by the agency in China that regulates organic and non-chemical food production.
Juan Cheng Pai is the most popular brand of doubanjiang in Sichuan, used to make mapo doufu, twice-cooked pork, yu xiang eggplant, shui zhu ("water-boiled") fish and dozens of other Sichuan classics. A little of this flavor-packed paste goes a long way, so once transferred to a jar it will last for months in the refrigerator. Go here for more information about how it is made.
Producer: Sichuan Pixian Douban Co., Pixian County, Sichuan
Size: 454 grams (16 ounces)
Ingredients: Red chilies, broad beans, wheat flour, salt