Doubanjiang

A Sichuan paste of fermented broad beans, chilies and salt, aged for months. It is salty, savory and spicy, and it gives mapo tofu and braises their deep red color.

Flavor

How to use it

Fry It First. Cook the paste in oil over medium heat until the oil turns red and it smells toasty. Add liquid after that.

Skip Extra Salt. It is very salty already. Taste the dish before adding soy sauce or salt.

Common mistakes

• Stirring it straight into liquid, where it stays raw and sharp.
• Burning it on high heat, which makes it bitter.

What goes with doubanjiang

• Tofu. Doubanjiang's salty heat is the heart of mapo tofu, which is otherwise mild.
• Pork Shoulder. Doubanjiang's savory heat suits fatty pork in twice-cooked pork and braises.
• Garlic. Garlic fried with doubanjiang gives Sichuan dishes their aromatic base.
• Ginger. Ginger and doubanjiang are fried together at the start of many Sichuan dishes.
• Scallion. Scallion adds fresh bite to doubanjiang's deep, salty heat.
• Beef Chuck. Doubanjiang's deep savory heat suits slow-braised beef.
• Eggplant. Eggplant soaks up doubanjiang's savory, spicy sauce.
• Sesame Oil. Sesame oil's nutty aroma rounds out doubanjiang at the end of cooking.

Try tonight

• Mapo tofu with ground pork
• Braised eggplant with doubanjiang and garlic
• Twice-cooked pork with peppers

Storage

Refrigerate after opening in a clean jar. It keeps for a long time.