HESHS Sichuan Pixian Boad Bean Paste with Red Chili Oil - 17.6 oz (500g) | Hong You Dou Ban

JuanCheng Pixian broad bean chili paste (doubanjiang - 豆瓣酱) is essential for anyone looking to cook Sichuan food. It's made from Pixian broad beans, so it offers an authentic Sichuan taste and has no artificial additives / preservatives. Spicy, with great umami, saltiness, and maybe a little hint of sweetness here and there. A quick search the internet will give you many recipes including stir-fries, marinades, hotpots, and dipping sauces. My personal favorites include Sichuan Boiled Beef (水煮牛肉), Sichuan Boiled Fish (水煮鱼), Braised Sichuan Tofu (家常豆腐) and mapo tofu. It also has a long shelf life, so if you somehow DON'T use it all quickly, it will be there for when you need it. Really excellent doubanjiang!

It tastes extremely good! It's very authentic! It's a perfect companion for stir-frying. Especially when making Mapo Tofu, the flavor is simply amazing when cooked with it.

This for a Szechuan eggplant recipe. It’s great. Expensive, but great. If you’re in a pickle, you could substitute regular chili paste. But this year is the real deal from China.

I recently went back into my account to look for this product which I bought a couple of years back. As stated in most of the reviews the entirety of the label is in Chinese, so there are not directions, or recipe suggestions and I didn't know what it was actually called. Some reviewers have stated that the product has a funky taste and there is no expiration date. That wasn't my experience. My jar had an expiration printed right on the red lid and there was a year between the purchase date and expiration date. It tastes pretty much like I would expect although I find it rather salty. Unfortunately, I really haven't used the product much, not knowing what to do with it. I don't particularly enjoy it's texture which is on the coarse/chunky side. If left that way I find that the large pieces are sort of hard and unpleasant. I bought the bottle on the recommendation of an Asian chef online who suggested chopping it finely and frying it before using. That's the only way I would recommend using it.

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