Doubanjiang
From Wikipedia, the free encyclopedia
| Doubanjiang | |||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|
|
|
|||||||||||
| Traditional Chinese: | 豆瓣醬 | ||||||||||
| Simplified Chinese: | 豆瓣酱 | ||||||||||
| Literal meaning: | "beans mixed into sauce" | ||||||||||
|
|||||||||||
Doubanjiang is a spicy, salty paste made from fermented broad beans, soybeans, red chili peppers, salt, and spices.
It is used particularly in Sichuan cuisine. It is also called la doubanjiang (辣豆瓣酱; pinyin: là dòubànjiàng; là meaning "hot" or "spicy"). A particularly well known variety is called Pixian doubanjiang (郫县豆瓣酱), named after the town of Pixian, Sichuan.
This sauce (jiang) may be eaten with rice or noodles as a quick meal, and is also commonly used as a primary flavoring for fried tofu dishes and cold tofu salads. It is also frequently mixed with instant noodles to improve the flavour of the usually MSG-laden noodles.
In many Chinese communities and food factories, doubanjiang is produced with only soybeans and salt, and does not contain the broad beans or chili peppers typical of Sichuan style doubanjiang.
In Korean cuisine, a similar form of hot bean paste is called gochujang.
[edit] External links
- Photo of a jar of doubanjiang
- Photo of a can of doubanjiang
- Detailed article about production of doubanjiang (Chinese)
- Photo of a bag of Pixian doubanjiang
[edit] See also
 |
This food ingredient-related article is a stub. You can help Wikipedia by expanding it. |
