Dou ban jiang is a spicy, salty paste made from fermented
broad beans, soybeans, salt, rice, and various spices. Dou ban jiang exists in
plain and spicy versions, with the latter containing red chili peppers and
called la dou ban jiang (là meaning "hot" or
Left: Spicy dou ban
It is used particularly in Sichuan cuisine, and in fact, the people of the
province commonly refer to it as "the soul of Sichuan cuisine". A particularly
well known variety is called Pixian dou ban jiang, named after the town
of Pixian, Sichuan.
This sauce is sometimes stir-fried with oil and eaten with rice or noodles as a
quick meal, and is also commonly used as a primary flavoring for fried
dishes and cold tofu salads. It is also frequently mixed with instant
improve the flavor of the usually MSG-laden noodles.
In many Chinese communities and food factories, dou ban jiang is produced with
only soybeans and salt, and does not contain the broad beans or chili peppers
typical of Sichuan style dou ban jiang.
In Korean cuisine, a similar form of hot bean paste is called