The large amount of free amino acids released from the protein content of cooked beans during fermentation process, combined with the large amount of salt, provides a highly umami flavoring source which adds deep complexities to food it touches. When a recipe calls for bean paste or chili bean paste, it is often unclear which bean paste it really means.īecause of those confusions, most doubanjiangs available in Asian stores are collected and illustrated in this article for clarification of what is doubanjiang and for the sake of shopping reference. Cooking sauce manufacturers and foodie writers also translate it as (chili) broad bean paste, (chili) bean paste, (chili) soybean paste, (chili) bean sauce, hot bean sauce, and so on, while bean paste and bean sauce are so generic that they represent countless types of fermented bean pastes, including soybean paste, sweet bean paste, black bean paste, etc. ![]() Fuchsia Dunlop translates it as chili bean paste in her English Sichuan cookbook "Land of Plenty". The term of doubanjiang is translated into English differently. Given a few doubanjiangs on the Asian store shelves, it is confusing to choose a right one for a recipe. It means broad bean paste as well as soybean paste. Once beyond the local regions, however, such as in the United States, doubanjiang becomes a most confusing term. There is no any problem for local people to know what doubanjiang exactly means locally. In Taiwan, Hong Kong and Southern China, however, doubanjiang means kinds of fermented soybean pastes that sometimes have chili and sometimes do not, called as doubanjiang (豆瓣酱) and spicy doubanjiang (辣豆瓣酱) correspondingly. In Sichuan, doubanjiang (豆瓣酱) is a reddish brown salty paste fermented from broad beans and fresh chili peppers, but it is rarely called spicy doubanjiang (辣豆瓣酱) as it does else where. ![]() The term of doubanjiang in Madarin Chinese is used differently in different parts of China. It is also often added in small amount to jazz up a simple dish like fried rice or noodles. It is an indispensable seasoning ingredient for many famous Sichuan dishes such as Mapo Tofu, Shuizhu Beef, Twice-cooked Pork, etc. Originating in Sichuan, doubanjiang is usually stir-fried in oil to flavor food, but rarely eaten directly as a condiment on table. What Is Doubanjiangĭoubanjiang is one kind of salty and savory brown fermented bean pastes. ![]() Doubanjiang is not something to eat directly, but adds great umami flavor to food.
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