Poon’s London Soy Bean Doubanjiang 160g

Soy Bean Doubanjiang

Poon’s London Soy Bean Doubanjiang is a bold, fermented chilli bean paste made from soy beans and chilli peppers, bringing a deep savoury flavour with a balanced heat and gentle sweetness. Known as a cornerstone of Sichuan cooking, doubanjiang has a rich, earthy character with a subtle smokiness that develops as it cooks, giving dishes a layered, full-bodied taste.

Thick and intensely flavoured, this Chinese chilli bean paste is best used at the start of cooking, where it can sizzle in oil and release its aromatic depth. It works as a base for stir-fries, adds richness to braised dishes and stews, and blends seamlessly into sauces and marinades. A small spoonful stirred through noodles or rice also adds a punchy, savoury kick.

Often considered an essential Chinese pantry ingredient, doubanjiang is relied on for its ability to bring both heat and complexity to everyday cooking, without overpowering other ingredients.

Key Features:

• 160g jar.
• Produced by Poon’s London, specialists in Chinese pantry staples.
• Fermented blend of soy beans and chilli peppers.
• Deep red paste with a rich, concentrated flavour.
• Adds both heat and umami to a wide range of dishes.
• Suitable for sauces, marinades and slow-cooked recipes.

Recipe Inspiration:

• Classic mapo tofu with doubanjiang, minced pork and silky tofu in a rich, spicy sauce.
• Sichuan-style aubergine braised with chilli bean paste, garlic and soy sauce.
• Beef and broccoli stir-fry with a spoonful of doubanjiang for depth and warmth.
• Spicy noodle bowl finished with a small spoon of chilli bean paste for a savoury kick.

What is the difference between doubanjiang and other chilli pastes?

Doubanjiang is fermented, which gives it a deeper, more complex flavour compared to fresh chilli pastes. It combines heat with savoury, slightly salty notes rather than being purely spicy.

Can doubanjiang be used as a table condiment?

Yes, it can be used sparingly as a finishing condiment, stirred into noodles or rice, though its strong flavour means it is typically used in small amounts.

Why is doubanjiang important in Sichuan cooking?

Doubanjiang is often referred to as the “soul” of Sichuan cuisine because it provides the base flavour in many iconic dishes, delivering both heat and a rich fermented depth that defines the region’s cooking style.

Ingredients:

SOYBEANS (36%), Chilli Pepper (29%), Bean Sauce (Water, SOYBEANS, Black SOYBEANS, WHEAT, Salt), Salt, Brown Sugar, Bean Oil (SESAME, SOYA), Sticky Rice Flour (Rice, Water), Flavour Enhancers (disodium 5’inosinate, disodium 5’-guanylate)

Allergens highlighted in BOLD.

Please be aware that ingredients, including allergens, are subject to change. At Infusions4chefs, we consistently update our product database and strive to provide accurate allergen information for each product. If you have concerns about allergens, we strongly advise checking the product label before using it.