Culture & Lifestyle • Food

Doubanjiang

Doubanjiang is a Chinese fermented bean paste used as a seasoning, especially in Sichuan cuisine.

By Ethan Anderson| Reviewed by Olivia Bennett, Standards & Fact-Checking Lead| Updated July 26, 2026|2 min read| Fact-checked

Doubanjiang, also known as bean paste or chili bean sauce, is a fermented Chinese condiment primarily used as a seasoning in Sichuan cuisine. It is typically made from broad beans, chili peppers, and salt, with optional additions such as soybeans, rice, or wheat flour. This paste is considered a foundational ingredient in iconic dishes like mapo tofu and Sichuan hot pot.

Etymology and names

The name doubanjiang translates to "bean paste" in Chinese. In English-language references, it is also called chili bean sauce, broad bean chili paste, or fermented bean paste.

Ingredients and production

Doubanjiang is produced by fermenting broad beans with other ingredients, commonly including chili peppers, salt, and flour. Some versions incorporate soybeans or additional seasonings, resulting in a reddish-brown paste with a strong aroma.

Culinary use

The paste is typically fried in oil to release its flavour before other ingredients are added. It is especially important in Sichuan cooking and appears in dishes such as mapo tofu, twice-cooked pork, and hot pot.

Regional varieties

Different regions of China produce their own versions of doubanjiang. Pixian doubanjiang, from the Chengdu area of Sichuan, is one of the best-known and is closely associated with classic Sichuan flavour.

Key facts

Doubanjiang is a fermented paste used primarily as a seasoning rather than a table condiment.
It is strongly associated with Sichuan cuisine and is often called the "soul of Sichuan cuisine".
Typical ingredients include broad beans, chili peppers, salt, and sometimes soybeans, rice, or wheat flour.
It is used in well-known Sichuan dishes such as mapo tofu and hot pot.
Regional and commercial versions vary in ingredients, texture, and level of heat.

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Canadian context

Doubanjiang is widely used in Canadian Chinese restaurants and in home cooking by people making Sichuan-style dishes in Canada.

Frequently asked questions

What is doubanjiang?

Doubanjiang is a fermented Chinese bean paste used as a savoury seasoning, especially in Sichuan cuisine.

What does doubanjiang taste like?

It is typically spicy, salty, savoury, and umami-rich, with a deep fermented flavour.

What is doubanjiang made from?

Common ingredients include broad beans, chili peppers, salt, and sometimes soybeans, rice, or wheat flour.

Is doubanjiang the same as miso?

No. Both are fermented bean products, but doubanjiang is usually spicier and more closely tied to Chinese Sichuan cooking.

What dishes use doubanjiang?

It is used in mapo tofu, Sichuan hot pot, and many stir-fried or braised dishes.

References

China Sichuan Food — https://www.chinasichuanfood.com/doubanjiang/
Supports: Doubanjiang as a traditional Chinese condiment made from fermented broad beans; its role in Sichuan cuisine; flavour and uses.
Wikipedia — https://en.wikipedia.org/wiki/Doubanjiang
Supports: Names, ingredients, Sichuan culinary use, and examples of dishes using doubanjiang.
The Woks of Life — https://thewoksoflife.com/doubanjiang/
Supports: La doubanjiang, ingredients, English alternate names, and culinary use in Sichuan cooking.
Chinese Food Wiki — https://www.chinesefoodwiki.org/Doubanjiang
Supports: General definition, ingredients, regional importance in Sichuan and Chongqing, and variation in recipes.