Doubanjian is a salty soybean paste often used in sichuan cooking to make mapo tofu, pork, and other foods! Although Chinese doubanjiang is oftentimes spicy, Taiwanese doubanjian ranges from salty to spicy! Doubanjiang is one of the most popular seasoning or condiments in Sichuan cooking. It is sometimes referred to as the soul of Sichuan cuisine and can be used as an ingredient in a dish, or simply stir fried with noodles or rice! Use Doubanjiang to create deliciously spicy and authentic Sichuan cuisine, or to provide flavor to soups and sauces. The Ming-Teh brand is recognized as the pioneer in Taiwanese style doubanjang. This soybean paste is different from sichuan doubanjian in that is is non-spicy. Use this paste directly as a condiment or as an ingredient in noodles and rices! Ingredients: Soybean (Non-GMO), water broad bean, salt, liquid sugar (sugar, water), wheat flour, sesame oil (soybean oil, sesame), disodium 5'-inosinate, disodium 5'-guanylate, licorice extracts, xanthan gum, star anise powder, lactic acid. Facts: Product of Taiwan
