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Doubanjiang (, pinyin: ''dòubànjiàng'',
IPA IPA commonly refers to: * India pale ale, a style of beer * International Phonetic Alphabet, a system of phonetic notation * Isopropyl alcohol, a chemical compound IPA may also refer to: Organizations International * Insolvency Practitioners ...
: ), also known as douban, toban-djan, broad bean chili sauce, or fermented chili bean paste, is a hot and savoury Chinese bean paste made from fermented broad beans, chili peppers,
soybeans The soybean, soy bean, or soya bean (''Glycine max'') is a species of legume native to East Asia, widely grown for its edible bean, which has numerous uses. Traditional unfermented food uses of soybeans include soy milk, from which tofu and ...
, salt and flour. Characteristically used in
Sichuan cuisine Sichuan cuisine, alternatively romanized as Szechwan cuisine or Szechuan cuisine (, Standard Mandarin pronunciation: ), is a style of Chinese cuisine originating from Sichuan Province. It has bold flavours, particularly the pungency and spicin ...
, it has been called "the soul of Sichuan cuisine." Sichuan dishes such as mapo tofu,
huoguo Hot pot or hotpot (), also known as soup-food or steamboat, is a cooking method that originated in China. A heat source on the dining table keeps a pot of soup stock simmering, and a variety of Chinese foodstuffs and ingredients are served b ...
(Sichuan hotpot), the
Yuxiang Yuxiang () is a famous seasoning mixture in Chinese cuisine, and also refers to the resulting sauce in which meat or vegetables are cooked. It is said to have originated in Sichuan cuisine, and has since spread to other regional Chinese cuisin ...
flavour profile, and
Shuizhu Shuizhu (, ) is a Chinese dish which originated from the cuisine of Sichuan province and the name literally means "water boiled (meat)". The preparation of this dish usually involves some sort of meat, usually beef, which is then called "shǔ ...
all use doubanjiang as a key ingredient. Other regions have their own versions: in Guangdong and Taiwan, for instance, the Sichuan doubanjiang is called ''la-doubanjiang'' (, "la" (辣) meaning 'hot' or 'spicy') to distinguish it from local non-spicy versions.


Main types


Pixian doubanjiang

The most well-known variety of doubanjiang is arguably Pixian doubanjiang (), named for
Pixian Pidu District formerly known as Pi County or Pixian is one of 11 urban districts of the prefecture-level city of Chengdu, the capital of Sichuan Province, Southwest China. It was approved from the former Pi County by the State Council on Novemb ...
(now Pidu District, Chengdu city), Sichuan. Pixian Doubanjiang is produced with a long fermentation period under sunlight (often longer than 3 years). The jingle for Pixian Doubanjiang used the ancient fermentation method, "flip it over during daytime, expose it at night, sunbathe it in sunny days, cover it when it rains." (). The distinctive flavor of Pixian Doubanjiang from the place of origin, Pixian, has a close relationship with the geographical location. Pixian is located in the plains, with more sunshine, higher air humidity, and no water pollution. The environment provides an environment for the survival of microbial flora, which is needed for the fermentation process of Pixian Doubanjiang, and the unique microbial flora created a particular flavor of Pixian Doubanjiang. Pixian doubanjiang has a reddish-brown color with a deep and complex umami profile. The standard way to use it is to first fry it in oil before adding other ingredients, infusing the oil with its colour and fragrance.


Production method

Pixian doubanjiang is a geographical indication (GI) protected product, with its quality assessment standards last published in 2006, up to GB/T 20560-2006. It states: # Ingredients ## must include Erjingtiao chili, sourced from Pixian and the surrounding districts within east Sichuan. ## Broadbeans sourced from east Sichuan or the neighbouring Yunnan province, up to GB/T 10459 standards. ## Water sourced from underground of Pixian, up to GB 5749 standards. # Procedure: ## Soaking and de-shelling of selected broadbeans, the making of the ''Qu'' starter culture, and its fermentation into sweet broadbeans for more than 6 months. ## Salting and crushing of the Erjingtiao chili and its fermentation. ## Mixing of the broadbean culture with the Erjingtiao chilli culture in a particular ratio, and sundrying the mixture to allow for a further fermentation of 3 months. ## Then the mature Pixian doubanjiang product is yielded. # Quality assessment: resultant products are graded to 3 classes. ## Premium grade: red/brown in colour, coated in glistening oil, strong aroma of the chilli with rich savouriness, broadbean bits crisp and fragrant, disintegrate upon crushing, lasting aromatic aftertaste. ## Grade I: light red/brown in colour, partially coated in glistening oil, chilli aroma and savrouriness moderately rich. ## Grade II: red or light red/brown in colour, glistens but not coated in oil, broanbean bits lacking fragrance, no lasting aftertaste. ## Quantitative analysis: total acids (in lactic acids) <= 2.0 g/100g. Salt (in NaCl) 15-22g/100g. The optimal process conditions for Doubanjiang are 56% water, 10% added salt, 40℃ fermentation temperature, and 40 hours of Qu starter-making time.


Others

Doubanjiang may be produced at home with just soybeans, salt and spices. Normal home-made or factory-produced doubanjiang rarely has the long fermentation time that gives the Pixian version its character. ''Hongyou doubanjiang'' (Chinese: 红油豆瓣, ''doubanjiang in red chili oil'') is sometimes confused with Pixian doubanjiang. Hongyou doubanjiang is not fermented, it usually contains extra spices, and the chili oil can be made from any chili variety. ''Binzhou'' ( Binzhou,
Shandong Shandong ( , ; ; alternately romanized as Shantung) is a coastal province of the People's Republic of China and is part of the East China region. Shandong has played a major role in Chinese history since the beginning of Chinese civilizati ...
) ''watermelon doubanjiang'' () is a non-spicy doubanjiang whose ingredients include soybeans, watermelon, flour, salt, etc. Binzhou watermelon Doubanjiang is often fermented, and processed without any chemical additives. Doubanjiang used outside of Sichuan is often not spicy.


Storage method

Doubanjiang is a fermented sauce. It is produced by microbial fermentation, and there is no guarantee that the microorganisms in it are completely inactivated when they are sold. Therefore, storing them at room temperature after opening is likely to accelerate the growth of microorganisms and make the condiments go bad. Doubanjiang is also high in fat. The fat in it may cause oxidation at room temperature. Condiments like doubanjiang should be kept well sealed in a glass container and refrigerated.


Dishes

Doubanjiang can used for many dishes, Pixian Doubanjiang is known as the "soul of Sichuan cuisine" reputation. Doubanjiang can be used to make Mapo tofu, Twice-cooked pork, Sichuan hot pot,
Yuxiang shredded pork Yuxiang shredded pork (; sometimes translated as fish-flavored pork slices, or more vaguely as shredded pork with garlic sauce) is a common dish in Sichuan cuisine. Yuxiang is one of the main traditional flavors in Sichuan. History Hostess the ...
,
Kung Pao chicken Kung Pao chicken (), also transcribed Gong Bao or Kung Po, is a spicy, stir-fried Chinese dish made with cubes of chicken, peanuts, vegetables (traditionally Welsh onion only ), and chili peppers. The classic dish in Sichuan cuisine originat ...
, Stir-fried pork, Shuizhu pork (water boiled pork), etc.


See also

* Fermented bean paste * Doenjang * List of fermented foods * List of fermented soy products * Douchi (Chinese fermented black beans) * Ssamjang *
Gochujang ''Gochujang'' (, from Korean: , ) or red chili paste * is a savory, sweet, and spicy fermented condiment popular in Korean cooking. It is made from gochu-garu (chili powder), glutinous rice, ''meju'' (fermented soybean) powder, ''yeotgireum'' ...
* Doubanjiang page (Chinese)


References

{{Soy, state=collapsed Chili paste Chinese condiments Fermented soy-based foods Sichuan cuisine Spicy foods