Why do Sichuan people love doubanjiang so much?

Doubanjiang is often used in Sichuan stir-fries, but not all the dishes cooked by Sichuan people must contain doubanjiang. For example, the famous boiled cabbage, sweet and sour pork ribs, fish-flavored shredded pork, etc. do not contain doubanjiang.

Let’s first look at the cooking functions of bean paste.

Because Doubanjiang is a fermented product of doubanjiang, chili pepper and salt with some spices added as the main raw materials. So unique

1: Increase the flavor of sauce,

2: Increase spiciness

3: Because it contains amino acids, it has a freshness-enhancing effect,

4: Coloring and redness enhancement.

5: Because spices are added during production, and the compound aroma is increased.

6: Because of the chili pepper and compound aroma, as well as the bright color (rosy), it increases people’s appetite.

7: Eating doubanjiang can also induce sweating and dehumidify.

Doubanjiang has so many benefits, there is no reason not to use it. Doubanjiang is a high-quality condiment, which can also be said to be a compound spice.

Let’s talk about why Sichuan people often use bean paste when cooking. This has to do with the geographical environment where Sichuan people live (please ask Du Niang yourself) and eating habits. Generally, Sichuan people use bean paste in their braised (braised pork) series, home-cooked dishes (Ma Po Tofu), hot pot and Maocai Chuanchuan series, and must be added. If not, it will not be Sichuan flavor.