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Doubanjiang (Chinese: 豆瓣醬; pinyin: dòubànjiàng; IPA: [tôupântɕjâŋ]); or douban, toban-djan, broad bean chili sauce) is a salty paste made from fermented broad beans, soybeans, salt, rice and various spices. Doubanjiang exists in spicy and plain versions, with the former containing red chili peppers and is called la doubanjiang (Chinese: 辣豆瓣醬, where 辣 (la) means "hot" or "spicy"). Doubanjiang is used particularly in Sichuan cuisine, where the people of the province commonly refer to it as the "soul of Sichuan cuisine." Like soy sauce in Cantonese dishes, doubanjiang is the most preferred seasoning or sauce form in Sichuan.

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  • Doubanjiang (Chinese: 豆瓣醬; pinyin: dòubànjiàng; IPA: [tôupântɕjâŋ]); or douban, toban-djan, broad bean chili sauce) is a salty paste made from fermented broad beans, soybeans, salt, rice and various spices. Doubanjiang exists in spicy and plain versions, with the former containing red chili peppers and is called la doubanjiang (Chinese: 辣豆瓣醬, where 辣 (la) means "hot" or "spicy"). Doubanjiang is used particularly in Sichuan cuisine, where the people of the province commonly refer to it as the "soul of Sichuan cuisine." Like soy sauce in Cantonese dishes, doubanjiang is the most preferred seasoning or sauce form in Sichuan.
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  • Doubanjiang
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  • Doubanjiang (Chinese: 豆瓣醬; pinyin: dòubànjiàng; IPA: [tôupântɕjâŋ]); or douban, toban-djan, broad bean chili sauce) is a salty paste made from fermented broad beans, soybeans, salt, rice and various spices. Doubanjiang exists in spicy and plain versions, with the former containing red chili peppers and is called la doubanjiang (Chinese: 辣豆瓣醬, where 辣 (la) means "hot" or "spicy"). Doubanjiang is used particularly in Sichuan cuisine, where the people of the province commonly refer to it as the "soul of Sichuan cuisine." Like soy sauce in Cantonese dishes, doubanjiang is the most preferred seasoning or sauce form in Sichuan. The most famous sub-variety of doubanjiang is Pixian doubanjiang (Chinese: 郫縣豆瓣醬; pinyin: Píxiàn dòubànjiàng), named after the small district of Pixian, Sichuan. Due to the district's unique environmental conditions (water sources and weather), long fermentation time under sunshine (often 3+ years) and ancestral recipe, Pixian doubanjiang has a reddish-brown color with a uniquely deep and complex umami profile that enjoys a high reputation around the world. Prices often vary based on fermentation years. Doubanjiang is sometimes stir-fried with oil and eaten with rice or noodles as a quick meal, and is also commonly used as a primary flavoring for fried tofu dishes and cold tofu salads. It is also frequently mixed with instant noodles. In many Chinese households and food factories, doubanjiang is quickly produced with only soybeans, salt and spices, and does not contain the broad beans or chili peppers typical of Sichuan-style doubanjiang; while factory produced Pixian doubanjian rarely undergoes the traditional, regional fermentation process.
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