Doubanjiang
豆瓣酱 · dòubànjiàng (pinyin)
A salty, savory fermented paste of broad beans, usually with chili, that anchors many Sichuan dishes; the Pixian version is the most renowned.
What it means
Doubanjiang (豆瓣酱) is a fermented paste. Wikipedia describes it as made from broad (fava) beans, chili peppers, soybeans, salt and flour, and The Woks of Life describes a bright red to reddish-brown, chunky paste with savory, spicy and salty notes. It is also sold as toban djan, broad bean chili sauce or fermented chili bean paste.
The most renowned version is Pixian doubanjiang, named for Pixian, now the Pidu District of Chengdu. Wikipedia says this version ferments in the sun, often for more than three years. The Woks of Life notes that fermentation time affects both price and depth of flavor.
Wikipedia calls it 'the soul of Sichuan cuisine' and lists mapo tofu, hotpot and yuxiang preparations among the dishes that use it. The Woks of Life warns that it is very salty, so seasoning elsewhere in the dish needs adjusting.
A common mix-up
Not every bean paste is spicy. The Woks of Life says to look for 辣 (là) on the label, and Wikipedia notes that milder versions exist outside Sichuan.
Questions people ask
Is doubanjiang the same as hoisin sauce?
No. Doubanjiang is a fermented broad-bean and chili paste. Hoisin is a sweet, thick sauce built on fermented soybean paste, and The Woks of Life distinguishes it from other bean sauces.
What is Pixian doubanjiang?
It is the version named after Pixian in Sichuan. Wikipedia calls it the most renowned and says it is fermented in sunlight, often for more than three years.
Sources & further reading
Background and preparation references. Our descriptions are editorial summaries, not restaurant reviews.