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Sauces and condiments from Pidu District
Pixian doubanjiang is Sichuan's fermented broad-bean and chilli paste. Broad beans are grown into koji and fermented with salt, fresh red chillies are salted and fermented apart, and the two are mixed and kept in open vats for months to years, turned by day and left out to the night dew.
| Red chilliAbout 47.8 % | [li2019] |
| Broad beansAbout 26.1 % | [li2019] |
| Wheat flourAbout 5 % | Coats the beans for koji making[li2019] |
| SaltAbout 16.7 % | [li2019] |
| Starter | Aspergillus oryzae spores (koji starter) mixed into the floured beans |
Total time across the recorded steps: 7.7 months
What changes: A short dip in boiling water softens the shelled bean halves
Output: blanched bean halves.
Microbes at work in this step
Not documented for this step.
Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source
Pixian doubanjiang is Sichuan's fermented broad-bean and chilli paste. Broad beans are grown into koji and fermented with salt, fresh red chillies are salted and fermented apart, and the two are mixed and kept in open vats for months to years, turned by day and left out to the night dew. Made in 5 steps over 7.7 months. The longest step, mix and age in open vats, turning by day and dewing by night, takes at least 6 months (Li Z 2019). Salt is 12–14 % (Guo Q 2024). Aspergillus oryzae and Bacillus do most of the fermenting.
| Main step | at least 6 monthsReported[li2019] | Mix and age in open vats, turning by day and dewing by night |
|---|---|---|
| Temperature | 30 °CReported[li2023] | Make the bean koji (meibanzi) |
| Salt | 12–14 %Reported[guo2024][li2019] | Ferment the bean koji with salt (bean meju) |
Gochujang and miso ferment one mixed paste. Doubanjiang ferments the beans and the chillies apart and joins them later, then ages the mix in open vats that are sunned, turned and dewed every day.
The national standard sets commercial paste at 15–22 % salt and total acid at 2.0 g per 100 g or less. In salt-reduced trials the bean meju went over that acid limit and opportunistic Enterobacter and Pantoea grew, so the high salt is part of what keeps the paste safe.
Hazards the sources name: Enterobacter, Pantoea and Brevundimonas (opportunistic pathogens in bean meju; favoured by low salt).
Every number is labelled with how it is known. How this atlas is made
The Chen family's craft began in the late Ming or early Qing, when a man named Chen mixed mouldy broad bean halves with chilli; the family later settled in Pixian and went into brewing. A family shop opened in 1803, and in 1853 Chen Shouxin merged shops into Yifenghe and summed up the method in the twelve-character rule. Yifenghe became the core of the Pixian Doubanjiang Factory in 1956, and the craft became national intangible heritage in 2008.
