Some of the world-famous Chinese dishes you may have heard of use spicy fermented bean paste as an essential ingredient. Different from the 1-year fermented doubanjiang you usually see at Asian market, the 3-year doubanjiang from The Mala Market has a more fermented and deep rich taste that makes your dish really stand out. These sauces taste really rich and can be used as a dip for dumplings or as a dressing for cooked food.Īs the name suggests, the paste is very spicy and salty, so be mindful of the amount you use when cooking and reduce or eliminate the amount of salt accordingly.
In its cooked form, it is mainly used for accompanying meals, much like Lao Gan Ma Spicy Fermented Black Bean Sauce. Classic Sichuan and Chongqing hotpots will also use this bean paste in large quantities. Given its sharp flavor, one of the most common ways to use spicy fermented bean paste is to add it to various types of Chinese dishes, such as salads, stews, soups, marinades, and stir-fries for an extra punch. The Mala Market sources this 3-year aged dòu bàn jiàng from Pixian for a pure concentration of spicy, salty, natural umami. However, the oldest and most authentic recipe comes from Pixian, a district in Sichuan province famous for producing broad bean paste of the highest quality. UseĪlthough spicy fermented bean paste is a well-known condiment in Sichuan food, it is actually widely used in various Chinese regional cuisines, including those of Hebei, Shandong, Anhui, Chongqing, and Shanxi. On a recent Chengdu street food adventure with Jordan from Chengdu Food Tours, I learnt just how essential this ingredient is in so many typical southwestern Chinese dishes. Aged for as little as a year to up to 8 years, it always has a deep umami flavor like soy sauce but with an even stronger, fermented fragrance. Named the ‘soul of Sichuan cuisine’, this bean paste belongs to the extensive family of fermented brown sauces and is rich in protein. Its savoriness is complemented by spices such as salt, chili and sesame oil. This stuff adds a complexity of flavor to dinner centerpieces like nothing you’ve tried before!ĭoubanjiang is a very salty condiment made predominantly from fermented broad (fava) beans. It might look and sound a little unwelcoming, but its pungency and versatility have made this ingredient a mainstay of classic dishes such as Mapo Tofu and Twice-Cooked Pork. And it has a strong fermented savory, salty and spicy taste. It is thick and dark reddish-brown in color. Chinese spicy fermented bean paste (豆瓣酱, dòu bàn jiàng) is also known as doubanjiang, broad bean paste or chili bean sauce.
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