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Doubanjiang, also known as broad bean paste, is a savory and spicy fermented paste made primarily from broad beans, soybeans, salt, rice, and various spices. It is a key ingredient in Sichuan cuisine.

Doubanjiang is made by fermenting broad beans and soybeans with salt, and rice in a process that takes several months to a few years.

Doubanjiang is often used as a base for stir-fries, soups, and stews. It can also be used as a marinade for meats and vegetables, or as a seasoning in sauces.

Some common dishes that use Doubanjiang are Mapo Tofu, Spicy Szechuan Chicken, and Twice-Cooked Pork, among others.

Doubanjiang is generally vegan as the ingredients are primarily broad beans, soybeans, salt, and rice. However, it is always recommended to check the label for any animal products.

In the absence of Doubanjiang, Chili Bean Sauce or Gochujang can be used as a substitute. Note that the flavor will not be exactly the same.

The spiciness of Doubanjiang can vary by brand, but it is generally considered to have a medium to high level of heat.

Doubanjiang has a distinctive, pungent aroma due to its fermentation process. This is normal and contributes to its unique flavor profile.

Doubanjiang is originated from the Sichuan province of China.

Doubanjiang has a savory, spicy, and somewhat salty taste, with a hint of sweetness depending on the addition of other ingredients.

Doubanjiang should be stored in a cool, dark place in a tightly sealed container. Once opened, it should be refrigerated and used within a year for the best flavor.

While it is possible to make homemade Doubanjiang, the process requires some specific ingredients and a lot of patience due to the long fermentation process.

Yes, the red Doubanjiang is fermented with red chili peppers, giving it a reddish color and a spicier flavor. The green version skips the peppers, resulting in a milder flavor.

Traditionally made Doubanjiang can be gluten-free. However, some commercial brands may add wheat, so it's advisable to check the label if you have a gluten intolerance.

If your Doubanjiang is too salty, you can balance it out by adding other ingredients like sugar, vinegar, or adding more vegetables to the dish.

You can buy it at Weee! Asian Market, www.sayweee.com.