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Shiny_and_ChromeOS t1_j9t8k2e wrote

For anyone trying to buy the specific bean paste for Sichuan cooking, it's usually labeled as broad bean paste to distinguish it from the many other Chinese fermented bean pastes.

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ccncwby OP t1_j9t99el wrote

Thanks for the heads up! I've also seen it labelled a few different names here in NZ too which is why I included the pinyin as well as Chinese characters lol. I think often people get it wrong and buy doubanjiang instead of la doubanjiang. For anyone wondering, the "la" literally means spicy. If in doubt just search for the pot with those exact Chinese characters though, can't go wrong.

A little side note about la doubanjiang; if you're someone like me who loves the fermented salty umami goodness of marmite on buttered toast, then you can use la doubanjiang in the exact same manner lol. I usually try keep a little pot in the fridge for this exact purpose, it's delicious!

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Shiny_and_ChromeOS t1_j9tbic9 wrote

I have seen non Sichuan style spicy doubanjiang from brands like Har Har so I always point out the broad bean labeling. The Sichuan broad bean variety is also referred to as Pixian doubanjiang. I've seen it offered in denser, less liquid consistency so it can be squeezed dry out of a pouch.

The comparison to Marmite really amuses me. I may need to try Marmite now!

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ccncwby OP t1_j9tbzpd wrote

Ahh interesting! I've never come across it but am definitely going to seek it out next time. I've definitely been using a different variety this entire time lol. Hope I'm not doing Sichuan cuisine a huge injustice 😭

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Shiny_and_ChromeOS t1_j9teefj wrote

Your recipe is fabulous! Food is a function of its time and place. With all the other ingredients adding such robust flavors, a variance in bean paste is no cause for concern. If anything it makes it a little special as your own unique experience. Besides broad bean pastes wildly vary in flavor and consistency within their own category. The store bought dryer variety is heavy on the beans and not as spicy. Another brand I got from the restaurant supply store was spicier and crazy salty. The brand our restaurant ended up sourcing from a Union Foods importer in New York City is the most liquid and runny one I've used because it's blended with sesame oil and so much chili sauce that it's a vivid red.

BTW if you enjoy the pungent notes from star anise, you may also enjoy cardamom but be very careful. A little cardamom goes a long way. Our entire vat of braising liquid uses only a couple of pods.

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ccncwby OP t1_j9tf9yc wrote

Ahh man you make me want to explore all these varieties of bean pastes, they all sound unique and delicious in their own way!

The chilli oil I use in this recipe is also home-made, and the oil is infused with black cardamom as well as cloves 😉 I love using these pungent spices for their smells, they create such amazing and complex aromas!

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RuralCaribou t1_j9vos4p wrote

Learn from comments and prepare from the masters in your cuisine. Watching and learning from your top chefs in your Sichuan style will teach you technique. Your bowl is beautiful.

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ccncwby OP t1_j9vrafx wrote

Thank you! Yup I definitely intend to repeat this at some point in the future but stick to an incredibly authentic recipe, to re-establish a sort of baseline for what it should be lol. Absolutely I think it's important to understand the origins and flavours of provincial cuisines. That being said I'm not deceiving myself by thinking this recipe is ultra authentic, rather it's been adjusted and tweaked to my own personal preferences using provincial flavours/spices.

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reformisttae t1_j9w2ts7 wrote

Where do you get it in NZ? Couldn't find any at Tai Ping last time I was looking for it.

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ccncwby OP t1_j9w6fxe wrote

This is the la doubanjiang I've been using. It's the four red Chinese characters (辣豆瓣酱) which I usually look out for, I've spotted a few different brands on the shelves in the past too. Typically I'll go to Da Hua or Lim Chour but I've noticed most the Chinese supermarkets usually stock the same stuff so I'd assume you could find it at Tai Ping also?

All that aside, u/Shiny_and_ChromeOS is saying that "Pixian douban" (郫縣豆瓣) is actually the more correct fermented bean paste variety if you'd rather keep everything provincial.

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ccncwby OP t1_j9w4lto wrote

I'm not sure if it's in a Tai Ping because it's not one that I frequent but these places usually stock the same stuff anyway? I've found it in Da Hua and Lim Chour though. I'll go take a photo of it quickly and DM you lol so you know what to look for.

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WeWildOnes t1_j9v1y20 wrote

I've been using black beans in chilli oil as a sub for Mapo Tofu and a very similar Taiwanese Beef Noodle soup and they're god damn delicious!

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Shiny_and_ChromeOS t1_j9v5wlt wrote

Fermented black beans definitely add a unique funk that's not found in more homogeneous sauces.

We used a combination of both broad bean paste and fermented black beans for the twice cooked pork belly at the restaurant. Be sure to mash or chop your black beans for maximum funk!

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