Doubanjiang is a salty, savoury paste made from fermented broad beans and chilli. It is the heart of Sichuan cooking, and it is the base of dishes such as mapo tofu and Sichuan hotpot.
Where to find it
Look in the Chinese section of the world food aisle, near chilli bean pastes and other cooking sauces. Chinese grocers usually stock more styles and brands.
Pixian or everyday styles
Pixian doubanjiang is the traditional style, aged for a long time, and it has a deeper, more complex taste. Everyday versions are milder and less aged, which makes them good for most home cooking.
What to check on the jar
The style matters more than the brand, since not every jar labelled doubanjiang tastes the same. Check the label for Pixian if you want the traditional flavour. Look at the salt level, as styles vary.
How to use it
Fry a spoonful in oil until the oil turns red, then add tofu, minced pork or aubergine. Taste before adding salt, since the paste is already salty.
Storage
Keep the jar in the fridge once opened, and use a clean spoon each time.
For a dish that uses it, try our mapo tofu recipe. For the numbing spice that goes with it, see our Sichuan peppercorns guide. For a tofu guide, read where to buy tofu in the UK.