PREMIUM 3 YEAR AGED BROAD BEAN PASTE
Often called the ‘soul’ of Sichuan cooking, doubanjiang, or fermented fava bean paste, is at the heart of many of the province’s signature dishes. The best doubanjiang comes from a county called Pixian just outside of Chengdu. Here, factories have been fermenting their paste for hundreds of years, traditionally in large clay pots that are left out under the sun and mixed by hand daily to evenly distribute its exposure to the elements. The longer they are aged, the darker and more complex in flavor they become. Our 3 year doubanjiang is one of the best in existence, with deep umami flavors slowly built over time, completely natural with no additives, and largely unavailable outside of China.