Back Doubanjiang Spanish Doubanjiang French Doubanjiang ID 豆板醤 Japanese 두반장 Korean Liquamen fabarum concisarum Latin Doubanjiang Malay Doubanjiang NB โต้วป้านเจี้ยง Thai Доубаньцзян Ukrainian
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| Doubanjiang | |||||||||||||||
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 Spicy doubanjiang | |||||||||||||||
| Simplified Chinese | 豆瓣酱 | ||||||||||||||
| Traditional Chinese | 豆瓣醬 | ||||||||||||||
| Literal meaning | "bean segments sauce" | ||||||||||||||
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Doubanjiang (Chinese: 豆瓣酱; pinyin: dòubànjiàng, IPA: [tôʊpântɕjâŋ]), 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. Characteristically used in Sichuan cuisine, it has been called "the soul of Sichuan cuisine."[1][2][3] Sichuan dishes such as mapo tofu, huoguo (Sichuan hotpot), yuxiang flavouring, and Shuizhu all use doubanjiang as a key ingredient. Other regions have their own versions: in Guangdong and Taiwan, for instance, the Sichuan doubanjiang is called la-doubanjiang (Chinese: 辣豆瓣酱, "la" (辣) meaning 'hot' or 'spicy') to distinguish it from local non-spicy versions.
- ^ Holliday, Taylor. "Sourcing Pixian Douban Jiang (Chili Bean Paste)". The Mala Project. Archived from the original on 27 September 2017. Retrieved 28 February 2016.
- ^ Yanlin. "Sichuan Cuisine". Way of China. Archived from the original on 5 August 2019. Retrieved 5 August 2019.
- ^ "Doubanjiang-Chili Bean Paste: Sichuan's Secret Weapon". malaeats.com. 2022-02-28. Archived from the original on 2022-03-01. Retrieved 2022-03-01.