豆瓣酱
Fermented broad-bean and chili paste, the ruddy soul of Sichuan cooking
Your guide, Chef BakuA full recipe for this dish has not been written yet.
Pixian county near Chengdu has made it since the Qing dynasty, sun-ageing the paste in open earthen jars for one to three years.
Doubanjiang is a sauce & condiment from China: fermented broad-bean and chili paste, the ruddy soul of Sichuan cooking. Pixian county near Chengdu has made it since the Qing dynasty, sun-ageing the paste in open earthen jars for one to three years.
Nutrition has not been calculated for this dish yet.
The atlas would have to match every ingredient to a food-composition database before it could publish a figure, and an estimate is not worth having if someone is counting on it.
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