CHILI BEAN PASTE

Mandarin: DOUBAN JIANG; Cantonese: TOBAN DJAN

This is a Sichuan specialty. What makes it unique is the fact that the beans used are not soya beans, but a type of broad bean, hence the name douban or toban in Chinese. Out side China the sauce is sold under various names, including chili bean sauce, hot bean sauce or just plain Sichuan sauce.

Aroma and flavor
There are several chili bean pastes on the market, ranging from mild to hot, but all have a lovely "beany" aroma with a rich flavor. The genuine Pixian paste made in Sichuan is seldom seen in the West, which is a pity, for it is superior in quality to the majority of brands made in Hong Kong, Taiwan or Singapore.

Culinary used
Chili bean paste and chili sauce are not interchangeable; each has its own distinct flavor and consistency. Chili bean paste is slightly thicker than chili sauce and is an indispensable seasoning in Sichuan cooking. It is used to add flavor to stir-fries and braised dishes.

Cooking techniques
Chili bean paste must be thoroughly heated before being used and should never be served cold at the table as a dipping sauce.

Storage
Once opened, the jar should be stored in the paste keeps well, but should be used before the expiry date on the jar.