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.