Kaixian Spicy Douban Paste

Kaixian Spicy Douban Paste

　　Kaixian Spicy Douban Paste is produced in Kaixian, Chongqing. High-quality aged fava beans are washed, briefly stir-fried in a pot, then soaked in clean water for 10 hours. The skins are removed, the beans are mixed with flour, and then steamed thoroughly over high heat in a steamer basket. Once steamed, they are spread out on a tray to cool, then covered with leaves of the vitex tree or other types of foliage, and left to naturally ferment in a warm, humid environment for one week. Once a dense “yellow coat” forms on the surface, the coated beans are sun-dried until completely dry. They are then placed in a basin with refined salt, sugar, white liquor, minced ginger, minced garlic, Sichuan peppercorns, cold boiled water, chopped fresh red chili peppers, and raw rapeseed oil, and mixed well. The mixture is transferred to a jar, sealed in an oxygen-free “jar-fermented” process, and allowed to ferment for over two months to become a uniquely flavorful spicy douban paste. It can be used as needed and stored for a long time without spoilage.

　　Characteristics: Golden-red in color, with a rich, spicy, mellow, and savory taste. It has a thick umami flavor, glossy oiliness, and an exceptionally distinctive taste. It is widely used in various cold and hot dishes as well as regional snacks.