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Apr 1, 2011 11:31 AM

How do you optimize Sichuan (Chengdu) Fermented Chili Bean Paste (豆瓣酱)?

The obvious application -- for me, at least -- is Sichuan Dan Dan Mien.

But I'm always open to other, more creative, suggestions.

I was tempted to make ice cream out of it, but my better half talked me out of it.

Your ideas are welcomed ...

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  1. I've never made dou ban yu but I've certainly put myself round many a fish cooked this way - I think it's do ban jiang's finest hour. Steam the fish, please.

    3 Replies
      1. re: alkapal

        Yes indeedy, thank you! (Except for the rabbit heads :( )

        1. re: buttertart

          yeah, the rabbit heads were something else for me, too!

    1. I've been meaning to find sichuan bean paste so I can try it in my szechuan beef and green beans recipe, which I posted it at the end of this thread:
      Substitute the sichuan fermented chili bean paste where it says bean paste.

      3 Replies
      1. re: MichaelBeyer

        I tried your recipe and it is a real winner!

        1. re: Joebob

          I'm happy to hear that. Thanks for the feedback!

        2. re: MichaelBeyer

          i just shared your lovely recipe to my FB food group, michael. nice blog!

        3. Wrong season for this, my favourite recipe for douban jiang is cold noodles with bitter gourd (Goya)

          4 tablespoons dashi (or stock of your choice
          )2 tablespoons water
          2 tablespoons rice vinegar
          1 tablespoon sesame oil
          1 teaspoon Pixian chili bean paste.
          Combine and use to dress noodles and combination of chikuwa/fish cake, bitter gourd and fresh tomato. Chilled, this is my perfect summer meal for a hot day.