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Doubanjiang (Chinese: 豆瓣醬, pinyin: dòubànjiàng, IPA: [tôʊpântɕjâŋ]), also known as douban, toban-djan, broad bean chili sauce, or fermented chili bean paste, is a hot and savoury Chinese bean paste made from fermented broad beans, chili peppers, soybeans, salt and flour. Characteristically used in Sichuan cuisine, it has been called "the soul of Sichuan cuisine." Sichuan dishes such as mapo tofu, huoguo (Sichuan hotpot), the Yuxiang flavour profile, and Shuizhu all use doubanjiang as a key ingredient. Other regions have their own versions: in Guangdong and Taiwan, for instance, the Sichuan doubanjiang is called la-doubanjiang (Chinese: 辣豆瓣醬, "la" (辣) meaning 'hot' or 'spicy') to distinguish it from local non-spicy versions.

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rdfs:label
  • Doubanjiang (en)
  • Doubanjiang (es)
  • Doubanjiang (in)
  • Doubanjiang (fr)
  • 두반장 (ko)
  • 豆板醤 (ja)
  • 豆瓣醬 (zh)
  • Доубаньцзян (uk)
rdfs:comment
  • Doubanjiang (Chinese: 豆瓣醬, pinyin: dòubànjiàng, IPA: [tôʊpântɕjâŋ]), also known as douban, toban-djan, broad bean chili sauce, or fermented chili bean paste, is a hot and savoury Chinese bean paste made from fermented broad beans, chili peppers, soybeans, salt and flour. Characteristically used in Sichuan cuisine, it has been called "the soul of Sichuan cuisine." Sichuan dishes such as mapo tofu, huoguo (Sichuan hotpot), the Yuxiang flavour profile, and Shuizhu all use doubanjiang as a key ingredient. Other regions have their own versions: in Guangdong and Taiwan, for instance, the Sichuan doubanjiang is called la-doubanjiang (Chinese: 辣豆瓣醬, "la" (辣) meaning 'hot' or 'spicy') to distinguish it from local non-spicy versions. (en)
  • 豆板醤（豆瓣醬、まれに豆弁醤、トウバンジャン、ドウバンジャン等）は、ソラマメ、唐辛子を主原料に作る中国発祥の発酵調味料である。 (ja)
  • 豆瓣醬是由各種微生物相互作用豆製品，產生複雜生化反應，而釀造出來的一種發酵調味料，它是以黃豆或是蚕豆和麵粉為主要生產原料，同時，又根據消費者的習慣不同，在生產豆瓣醬中配製了香油、豆油、味精、辣椒等原料，而增加了豆瓣醬的品種。 豆瓣酱是四川菜的必备佐料，四川以临江寺所产乾隆御赐豆瓣酱和郫縣豆瓣醬最为正宗。其中郫县豆瓣的传统制作技艺被列入中国国家级非物质文化遗产名录。中華民國空軍長期在郫縣運作，空軍官校於高雄岡山復校，帶了四川許多飲食習慣，其中就包括豆瓣酱，辣豆瓣酱成為岡山三寶之一。 (zh)
  • La dou ban jiang es una pasta picante y salada hecha de habas fermentadas, soja, sal, arroz y especias variadas. El dou ban jiang se elabora en dos variantes: normal y picante, conteniendo la segunda guindillas y recibiendo el nombre de la dou ban jiang (辣豆瓣酱, là dòu bàn jiàng: là significa ‘picante’).​ Se usa particularmente en la gastronomía de Sichuan, y de hecho la gente de la provincia alude frecuentemente a ella como «el alma de la cocina de Sichuan». Una variedad especialmente famosa es la llamada Pixian dou ban jiang (郫县豆瓣酱), llamada así por la ciudad de Pixian (Sichuan). (es)
  • Doubanjiang adalah pasta cabai untuk masakan Tionghoa, dan merupakan bumbu dapur yang utama dalam masakan Sichuan. Rasanya asin dan pedas. Bahan utamanya berupa kacang babi yang dihaluskan dan difermentasi. Selain kacang babi, doubanjiang dibuat dari campuran kedelai, beras, minyak kedelai, minyak wijen, garam dapur, dan rempah-rempah. Pusat produksi doubanjiang berada di Provinsi Sichuan, salah satu di antaranya adalah Prefektur . Produknya disebut pixian doubanjiang (郫县豆瓣酱). (in)
  • Le doubanjiang est une pâte épicée et salée, faite de fèves et de soja fermentés, de sel, de riz et de diverses épices. Deux versions existent, la pâte simple et la pâte épicée ; cette dernière contient des piments rouges et est appelée ladoubanjiang (辣豆瓣酱 ; pinyin : làdòubànjiàng ; là signifiant « pimenté »). Dans beaucoup de communautés chinoises et usines de production alimentaire, le doubanjiang est produit uniquement avec du soja et du sel et ne contient pas de fèves, ni de piments typiques de la cuisine sichuanaise[citation nécessaire]. (fr)
  • 두반장(중국어 간체자: 豆瓣酱, 정체자: 豆瓣醬, 병음: dòubànjiàng)은 콩을 이용하여 만든 불그스름한 갈색의 장류의 하나이다. 고추장과 비슷하며 독특한 매운맛과 향기가 있다. 콩과 누에콩을 섞어 발효시킨 것에 빨간 고추, 소금 등의 향신료를 섞어 만든다. 들어가는 재료는 한 두가지 정도지만, 향신료와 콩의 함량과 숙성 과정의 시간에 따라 다양한 매운 정도와 향미를 가지고 있다. 가장 알려진 두반장으로는 쓰촨성에서 생산되는 고추를 첨가한 라더우반장(중국어 간체자: 辣豆瓣酱, 정체자: 辣豆瓣醬, 병음: là dòubànjiàng, 한자음: 랄두반장)이 있다. 보통 만든지 얼마 안된 두반장은 매운 맛을 지니지만, 오래 묵힐 수록 색깔이 검고 짙어지고 윤기가 더해지며 매운 맛이 누그러지고 다른 감칠맛이 강해진다. 두반장은 쓰촨 요리에 자주 사용되며, 쓰촨(중국어: 四川, 병음: Sìchuān, 한자음: 사천) 성 전역에서 생산되고 있지만, 쓰촨성 청두시의 피 현(郫县, Pí Xiàn, 비현)에서 만든 피시앤더우반장(중국어 간체자: 郫县豆瓣酱, 정체자: 郫县豆瓣醬, 병음: Pí Xiàn dòubànjiàng, 한자음: 비현두반장)을 최고로 친다. (ko)
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