The chillibean sauce or Doubanjian (aka Toban Djan) originated from the Sichuan cuisine.
Locals call it ‘the soul of Sichuan cuisine’.
Sauce is made of fermented broad beans, soybeans and spices.
Doubanjian is a good dipping sauce. But also good for flavouring stews, woks, marinades, sauces. Or just add a good taste to your rice noodles and enjoy.
Ingredients: salted chilli peppers 48%, water, fermented SOYbean paste (water, salt, SOYbeans, WHEATflour), fermented broad bean paste 9% (broad bean, water, salt, WHEATflour), sugar, modified corn starch, dehydrated garlic 1%, chilli powder, SOYoil, lactic acid, flavour enhancers: E631, E627.