Pixian doubanjiang (郫县豆瓣酱) is a type of fermented bean paste that originated in Pixian County, Sichuan Province, China. It is made from broad beans, chili peppers, salt, and a special type of mold called koji (Aspergillus oryzae), which is responsible for the fermentation process.
Doubanjiang is a popular ingredient in Sichuan cuisine and is used in many dishes to add flavor and spice. Pixian doubanjiang is particularly famous for its unique flavor and aroma, which is both savory and slightly sweet. It has a rich and complex taste with a mildly spicy kick that lingers in the mouth.
The fermentation process takes several months, during which the broad beans and chili peppers are left to ferment in large earthenware jars. The resulting paste is then aged for several more months to develop its distinctive flavor and aroma.
Pixian doubanjiang is a staple ingredient in many classic Sichuan dishes, such as mapo tofu and kung pao chicken. It can also be used as a condiment or dipping sauce for vegetables, meats, and noodles.
If you’re interested in trying Pixian doubanjiang, you can find it at most Asian grocery stores or order it online. It’s a great way to add a touch of authentic Sichuan flavor to your cooking!