Unlike doubanjiang made in other locales with different beans and ingredients, the original Pixian chili bean paste made by 60 or so companies in Pixian County, Sichuan, is always a fermented mix of broad beans, er jin tiao chilies and salt. Pixian douban 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.
Doubanjiang is often called the soul of Sichuan cooking, as it is the deeply flavorful base of so many classic Sichuan dishes. This plastic jar has added vegetable oil. Redder and lighter-bodied than pure doubanjiang, it can be used interchangeably with pure douban or when a redder color is desired, such as in mapo doufu or yu xiang eggplant. It will last for months in the refrigerator. Go here for more details on how it is made.
Producer: Pi County Juanning Broad Bean Sauce Brewery, Sichuan
Size: 480 grams (16.9 ounces)
Ingredients: Red chilies, broad beans, salt, wheat flour, spices, vegetable oil, spice, and sodium benzoate as a preservative