Zhèngzōng de Píxiàn dòubàn yào fājiào hǎo jǐ nián.
Authentic Pixian doubanjiang has to ferment for several years.
Tips
culture
Called 川菜之魂 ('the soul of Sichuan cooking'). Made in Pixian (now Pidu District, Chengdu) from broad beans, red chilies, salt, and flour, fermented in open vats for at least a year. Protected as a Geographic Indication product since 2005.
