Pixian Doubanjiang

Alternative names	Pixian Chili Bean Paste
Pinyin	Píxiàn Dòubànjiàng
Type	Seasoning
Course	{{{course}}}
Place of origin	Sichuan, China
Region or state	{{{region}}}
Other	{{{other}}}

Pixian Douban (simplified Chinese: 郫县豆瓣; traditional Chinese: 郫縣豆瓣醬; pinyin: Píxiàn Dòubànjiàng), also known as Pixian Chili Bean Paste, is a specific type of Doubanjiang originating from Pidu District (formerly Pixian) in Chengdu, Sichuan province, China. It is recognized as a China Geographical Indication product. Renowned as one of China's top seasonings and often called the "Soul of Sichuan Cuisine" (川菜之魂), Pixian Douban is distinct due to its unique selection of ingredients and meticulous, traditional fermentation process. It achieves a rich, mellow aroma, vibrant oily color, and excellent overall taste, color, and fragrance solely through skilled processing and high-quality raw materials, without the addition of artificial flavorings. Its key characteristics include intense spiciness, a bright red and oily appearance, large pieces of chili, and a lingering sweet aftertaste, making it an essential condiment in Sichuan cooking. The traditional technique for making Pixian Douban is listed as part of the second batch of China's National Intangible Cultural Heritage.

Etymology

As covered in the general Doubanjiang entry, the term "jiang" (酱) historically signifies a dominant condiment, often likened to a general leading other flavors. The name "Pixian Douban" simply denotes that this specific type of Doubanjiang originates from Pixian.

History

The history of Pixian Douban is rooted in the migration wave known as "Lake Guang Filling Sichuan" (湖广填四川) during the late Ming and early Qing dynasties. According to local tradition, a man named Chen Yixian (陈逸仙) from Cuihang Village, Xiaogan Township, Tingzhou Prefecture, Fujian, settled in Pixian with his descendants, establishing a family compound known as "Chen Family's Bamboo Gate" (陈家笆子门).

Around 1688 (during the reign of the Kangxi Emperor in the Qing dynasty), a member of the Chen family accidentally mixed sun-dried broad beans (胡豆), chili peppers, and a small amount of salt to use as a side dish. They were surprised by its pleasant aroma and delicious, slightly sweet taste, finding it very appetizing. This incident is considered the early prototype of Pixian Douban.

By the mid-19th century (during the Xianfeng Emperor's reign), Chen Shouxin (陈守信), also known as Yiqian (益谦) or Xinqian (心谦), a descendant of the Chen family, observed that salted chili peppers tended to release water and were difficult to preserve. Building on his ancestors' method, he dedicated several years to improvement. He first tried adding peas to absorb moisture from the salted chilies, but the result was unsatisfactory. He then switched to broad beans, which also didn't fully solve the problem. Finally, drawing inspiration from the fermentation methods used for fermented tofu (furu 豆腐乳), he incorporated flour (灰面) into the fermentation of broad beans, which were then mixed with the salted chili peppers. This process yielded a paste with an intensely savory and spicy flavor, leading to the birth of authentic Pixian Douban.

Chen Shouxin established his own sauce shop, naming it "Yifenghe" (益丰和). The name "Yi" (益) came from his alias, "Feng" (丰) represented the Xianfeng era year (咸丰三年, 1853) of its founding, and "He" (和) signified harmony between heaven, earth, and man. Chen Shouxin and his "Yifenghe" are widely regarded as the true originators and founder of authentic Pixian Douban. His descendants settled south of the Pixian city center, and through generations of refinement, Pixian Douban gained widespread fame.

The large-scale production of Pixian Douban is considered to have begun around 1803 (嘉庆八年) when Chen Yixian (陈逸仙), a descendant of Chen Yijian (陈益兼), opened the "Shuntianhao" (顺天号) sauce shop in Pixian, starting the large-scale production and sale of "Spicy Bean Paste" (辣子豆瓣). In 1853 (咸丰三年), Chen Shouxin founded "Yifenghe," which later merged with "Shuntianhao," further improving the product and expanding production capacity. It was at this time that Chen Shouxin pioneered the technique of fermenting broad beans with flour and mixing them with salted chili peppers, the defining method for authentic Pixian Douban.

The production process of Pixian Douban matured between 1853 and the 1880s. During this period, Gong Jingming (弓靖明) from Peng County arrived in Pixian and opened the "Yuanfengyuan" (元丰源) sauce shop. This broke the monopoly held by "Yifenghe," and the resulting competition spurred both establishments to innovate and refine their techniques and ingredient ratios, pushing the production skills and taste of Pixian Douban towards perfection. In 1931 (民国二十年), Chen Wenkui (陈文揆), the eldest son of Chen Zhengqi (陈正齐) (Chen Shouxin's second son), opened the "Shaofenghe" (绍丰和) sauce shop in Pixian, creating a "three-legged stand" (三足鼎立) situation among the major producers, which further contributed to the advancement of Douban production techniques.

During the Republican era (1910s-1940s), "Yuanfengyuan" and "Yifenghe" were substantial operations, each boasting nearly 10 mu (about 1.6 acres) of drying fields, 25,000 fermentation jars, around 40 craftsmen, and an annual production of about 400,000 jin (about 200 tons).

Since the 1980s, the rapid growth of Sichuan cuisine has led to significantly increased demand for Pixian Douban from restaurants and households. This demand has prompted manufacturers to adopt more industrialized production methods to boost output. However, traditionally made Pixian Douban remains highly valued for its superior characteristics: vibrant red color, spicy yet mellow aroma, crispy and melt-in-your-mouth bean pieces, moderate viscosity, and a richer, more nuanced flavor profile.

Production

Ingredients

The primary ingredients for Pixian Douban are broad beans (or fava beans) and chili peppers, combined with salt. As mentioned in the history, flour is also integral to the fermentation process. The specific ratios and quality of these ingredients, along with the local water, are crucial to the final product.

Production Area and Environment

The unique characteristics of Pixian Douban are inextricably linked to the specific environment of Pidu District.

Geography and Climate: Pidu District is situated in the heartland of the Western Sichuan Plain, within the subtropical humid basin climate zone. Located between E 103°42'~104°2' and N 30°43'~30°52', it covers an area of 437.5 square kilometers. The district is mostly flat plains, except for a small area of low hills in the northwest. It benefits from the irrigation system originating from the upper reaches of the Dujiangyan Irrigation System, resulting in fertile land and abundant water resources from rivers like Baitiao River (柏条河), Xuyan River (徐堰河), Zoumian River (走马河), and Qingshui River (清水河), which flow eastwards across the district. This unique geographical setting provides superior natural conditions for producing Pixian Douban. Pidu District has an average annual temperature of 15.7°C, with mild winters (minimum -5.2°C) and summers (maximum 35.7°C), distinct seasons, and a long frost-free period (282 days). The average annual rainfall is 960 mm, mostly concentrated from May to September, with average annual sunshine of 1286.9 hours. The climate is mild, and the air quality is generally good and free from pollution. Approximately 20 kilometers in a straight line from Pidutong Subdistrict lies Dujiangyan, marking the beginning of the Western Sichuan Plain at the edge of the Sichuan Basin. The Zhaogong Mountain range (赵公山山脉) near Dujiangyan, with elevations above 3000 meters, retains cold and humid air year-round. Pidu District, located on the plain with relatively more sunshine and higher air humidity than the mountain areas, experiences wind-driven air circulation. This dynamic flow of humid air creates an optimal environment for the specific microbial communities crucial for Pixian Douban fermentation to thrive, purify, and proliferate. The combined activity of these unique microbial populations is the key factor behind the distinctive appearance and inherent flavor of Pixian Douban.
Soil: About 98% of the soil in Pidu District is classified as grey alluvial moisture soil (灰色冲积潮土), which is slightly acidic to neutral with a pH between 6.5 and 7.0 and an organic matter content between 2.3% and 3.0%. The low hills in the northwest have old alluvial soil. Over 90% of the rice paddy soil types are oil sand, mud, and trough fields, with the fertile and loose oil sand and mud fields making up over 80%. This soil is highly suitable for growing crops and cash crops, particularly the main raw materials for Pixian Douban: red chili peppers and broad beans.

Process

The production of Pixian Douban relies on a traditional natural fermentation process involving long-term "turning, sunning, and exposure" (翻、晒、露). This meticulous method, carried out in large ceramic jars under natural environmental conditions, allows the unique microbial flora of the region to develop the complex flavors and characteristic color over an extended period, often months or even years.

Characteristics and Quality

High-quality Pixian Douban is characterized by:

Appearance: A rich, reddish-brown or dark red, oily luster. Contains visible, relatively large pieces of chili and whole or split broad bean pieces.
Texture: The bean pieces are crispy and tend to melt in the mouth after cooking. The paste has a moderate, cohesive consistency.
Aroma: A deep, mellow, savory fermented aroma (often described as 酱脂香 jiangzhi xiang) that comes purely from the fermentation, without added fragrance.
Flavor: Strongly spicy, but not harsh or dry (辣而不燥). It has a complex, rich umami taste with a distinctive sweet aftertaste that lingers.

These qualities make it an indispensable seasoning in Sichuan Food, used in iconic dishes like Mapo Tofu, Twice-cooked Pork, and various Sichuan Hot Pot Chongqing Hot Pot bases.

Significance and Cultural Importance

Since its inception, Pixian Douban has formed a deep connection with the people of Sichuan and all who enjoy Sichuan cuisine. Nutritionally, it contains rich protein, fat, carbohydrates, vitamin C, and capsaicin. Regular consumption is believed to stimulate appetite, promote blood circulation, and help expel dampness and cold. As both a technique and a cultural symbol, Pixian Douban is deeply ingrained in the identity of Sichuan people and the very soul of Sichuanese cooking.

Reach

Beyond influencing local dining habits and culinary culture, Pixian Douban has also impacted other Chinese cuisines. Its distribution outside Sichuan began in the early Republic of China era, transported by water and land routes. It traveled east via the Chengdu-Chongqing route to Hunan and Hubei, south via Yibin to Yunnan and Guizhou, west via Ya'an to the Kangzang region (parts of modern Tibet and Sichuan), and north via Guangyuan to Shaanxi and Gansu. Today, it is exported across oceans and continents, enjoyed by people worldwide.

Status

China Geographical Indication: Pixian Douban is a protected geographical indication product in China, certifying its origin and quality linked to the Pidu District.
National Intangible Cultural Heritage: The traditional craftsmanship for making Pixian Douban was inscribed on the second batch of the National List of Intangible Cultural Heritage of China, recognizing the cultural and historical value of its production techniques.