Doubanjiang is a spicy, salty paste made from fermented , soybeans, red chili peppers, salt, and spices.
It is used particularly in Sichuan cuisine. It is also called ''la doubanjiang'' . A particularly well known variety is called Pixian ''doubanjiang'' , named after the town of Pixian, Sichuan.
This sauce may be eaten with rice or noodles as a quick meal, and is also commonly used as a primary flavoring for fried tofu dishes and cold tofu salads. It is also frequently mixed with instant noodles to improve the flavour of the usually -laden noodles.
In many Chinese communities and food factories, ''doubanjiang'' is produced with only soybeans and salt, and does not contain the broad beans or chili peppers typical of Sichuan style ''doubanjiang''.
In Korean cuisine, a similar form of hot bean paste is called ''gochujang''.