Doubanjiang

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Doubanjiang
Spicy doubanjiang
Simplified Chinese	豆瓣酱
Traditional Chinese	豆瓣醬
Literal meaning	"bean segments sauce"
Transcriptions Standard Mandarin Hanyu Pinyin dòubànjiàng Yue: Cantonese Jyutping dau6 baan2 zeong3 Southern Min Hokkien POJ tāu-pān-chiùⁿ

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.