Description

Our own farm-grown, smoked chillies and dried fermented black beans (douchi), with sugar, garlic powder, and ground ginger. Fry in oil with rice wine and dark rice vinegar until the oil separates — a homemade version of doubanjiang, the base of mapo tofu. Featured in Episode 29, closing the East Asia sub-arc. Dry blend, shelf-stable — adapted from the original recipe by using dried fermented black beans rather than the fresh-fried version, and dropping the rice wine and vinegar; add those when you cook. Contains soy (fermented black beans).