Doubanjiang is a hot and savory Chinese bean paste made from fermented broad beans, chili peppers, soybeans, salt and flour, originating in Sichuan cuisine, where it is called the soul of Sichuan cuisine. It is essential to classic Sichuan dishes including mapo tofu, Sichuan hotpot and yuxiang-flavored preparations. The spicy Sichuan version is distinguished in Guangdong and Taiwan as la doubanjiang, with la meaning hot or spicy, to set it apart from milder regional versions, and it is also known as douban, toban-djan, broad bean chili sauce or fermented chili bean paste.
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Doubanjiang
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Source Mapo Tofu (Wikipedia)
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Sources
1. Regulation (EU) No 1169/2011 Annex II, Substances or Products Causing Allergies or Intolerances
Annex II identity match by ingredient composition
Mapo Tofu (Wikipedia)
WikipediaUsed By: Mapo Tofu, Infobox main_ingredient field: Tofu, douban (fermented broadbean and chili paste), and douchi (fermented black beans), along with minced meatView the Source Reader Challenges (0)
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