Mixing of the broadbean culture with the Erjingtiao chilli culture in a particular ratio, and sundrying the mixture to allow for a further fermentation of 3 months.Salting and crushing of the Erjingtiao chili and its fermentation.Soaking and de-shelling of selected broadbeans, the making of the Qu starter culture, and its fermentation into sweet broadbeans for more than 6 months.Water sourced from underground of Pixian, up to GB 5749 standards.Broadbeans sourced from east Sichuan or the neighbouring Yunnan province, up to GB/T 10459 standards.
must include Erjingtiao chili, sourced from Pixian and the surrounding districts within east Sichuan.Pixian doubanjiang is a geographical indication (GI) protected product, with its quality assessment standards last published in 2006, up to GB/T 20560-2006. The standard way to use it is to first fry it in oil before adding other ingredients, infusing the oil with its colour and fragrance. Pixian doubanjiang has a reddish-brown color with a deep and complex umami profile. The environment provides an environment for the survival of microbial flora, which is needed for the fermentation process of Pixian Doubanjiang, and the unique microbial flora created a particular flavor of Pixian Doubanjiang. Pixian is located in the plains, with more sunshine, higher air humidity, and no water pollution. The distinctive flavor of Pixian Doubanjiang from the place of origin, Pixian, has a close relationship with the geographical location.
The jingle for Pixian Doubanjiang used the ancient fermentation method, "flip it over during daytime, expose it at night, sunbathe it in sunny days, cover it when it rains." ( Chinese: 白天翻，晚上露，晴天晒，雨时盖). Pixian Doubanjiang is produced with a long fermentation period under sunlight (often longer than 3 years). The most well-known variety of doubanjiang is arguably Pixian doubanjiang ( Chinese: 郫县豆瓣酱 pinyin: Píxiàn dòubànjiàng), named for Pixian (now Pidu District, Chengdu city), Sichuan. Other regions have their own versions: in Guangdong and Taiwan, for instance, the Sichuan doubanjiang is called la-doubanjiang ( Chinese: 辣豆瓣醬, "la" (辣) meaning 'hot' or 'spicy') to distinguish it from local non-spicy versions. Characteristically used in Sichuan cuisine, it has been called "the soul of Sichuan cuisine." Sichuan dishes such as mapo tofu, huoguo (Sichuan hotpot), the Yuxiang flavour profile, and Shuizhu all use doubanjiang as a key ingredient. Doubanjiang ( Chinese: 豆瓣醬, pinyin: dòubànjiàng, IPA: ), also known as douban, toban-djan, broad bean chili sauce, or fermented chili bean paste, is a hot and savoury Chinese bean paste made from fermented broad beans, chili peppers, soybeans, salt and flour.
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