A brief discussion on Pixian Douban 淺談郫縣豆瓣

[Ho Kwok Leung]

從工藝的角度,幾乎任何地方都能制作豆瓣
但能做出好豆瓣的地方有限
成都郫縣(現名為鄲都區) 是公認最佳環境
市場有超過八成豆瓣醬都是郫縣供應


郫縣豆瓣分級標準：

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特級產品： 深紅褐色， 油潤有光澤， 醬酯香, 辣香濃郁, 辣味醇厚, 瓣粒香而化渣, 回味深長。 釀製時間 2-5年

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一級產品： 紅褐色， 略油潤有光澤， 醬酯香, 辣香味鲜明, 具鲜辣感, 瓣粒香而化渣。 釀製時間1~2年。

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二級產品 : 鮮紅褐色， 有光澤、 醬酯香，鮮辣而香， 辦脆化渣。 釀製時間6-12個月, 多稱為紅油豆瓣

郫縣豆瓣等級劃分並不是指品質高低， 而是要以菜品需要選擇適當的豆瓣等級

**From a Production Perspective**
While fermented chili broad bean paste (*doubanjiang*) can technically be made anywhere, only a few regions produce exceptional versions. **Pidu District, Chengdu** (formerly known as Pixian County) is widely recognized as having the ideal environment for crafting premium *doubanjiang*. Over 80% of the *doubanjiang* on the market today originates from Pidu.

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**Pixian Doubanjiang Grading Standards**

**特级 / Special Grade**
- **Color**: Deep reddish-brown with an oily sheen and glossy appearance.
- **Aroma**: Rich fermented bean paste fragrance with intense chili notes.
- **Flavor**: Robust spiciness, mellow heat, and a lingering depth.
- **Texture**: Fragrant fermented bean particles that "melt" in the mouth.
- **Aging period**: 2–5 years.

**一级 / Grade One**
- **Color**: Reddish-brown with slight oiliness and shine.
- **Aroma**: Distinct fermented bean paste aroma with bright chili sharpness.
- **Flavor**: Fresh, spicy kick balanced by savory depth.
- **Texture**: Fragrant bean particles that soften smoothly.
- **Aging period**: 1–2 years.

**二级 / Grade Two**
- **Color**: Bright reddish-brown with a glossy finish.
- **Aroma**: Fresh fermented bean paste scent with lively chili zest.
- **Flavor**: Crisp, spicy-forward profile.
- **Texture**: Firm bean particles that soften without mushiness.
- **Aging period**: 6–12 months (often labeled as "Chili Oil *Doubanjiang*").

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**Important Note**
The grading of Pixian Doubanjiang is **not an indicator of quality superiority** but rather a guide to selecting the appropriate grade based on specific culinary needs. For example:
- **Special Grade**: Ideal for slow-cooked dishes (e.g., braised meats) where depth and complexity matter.
- **Grade One**: Versatile for stir-fries or sauces requiring balanced heat and aroma.
- **Grade Two**: Perfect for quick dishes or as a finishing condiment to highlight fresh chili brightness.


Translated into English:

From the perspective of craftsmanship, Doubanjiang (broad bean paste) can be made almost anywhere. However, the places where high-quality Doubanjiang can be produced are limited. Pi County in Chengdu (now known as Pidu District) is recognized as the best environment. More than 80% of the Doubanjiang on the market is supplied by Pi County.

The grading standards of Pi County Doubanjiang:

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Superior-grade product: Dark reddish-brown in color, oily and glossy, with a rich aroma of soy sauce esters and a strong pungent flavor. The spiciness is mellow, the broad bean grains are fragrant and melt in the mouth, leaving a long aftertaste. The brewing time is 2 to 5 years.

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First-grade product: Reddish-brown in color, slightly oily and glossy, with a distinct aroma of soy sauce esters and a sharp pungent flavor. It has a fresh and spicy taste, and the broad bean grains are fragrant and melt in the mouth. The brewing time is 1 to 2 years.

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Second-grade product: Bright reddish-brown in color, glossy, with an aroma of soy sauce esters, fresh and spicy, and the broad bean pieces are crispy and melt in the mouth. The brewing time is 6 to 12 months, and it is often called Hongyou Douban (hot oil broad bean paste).

The grading of Pi County Doubanjiang does not indicate the superiority or inferiority of the quality. Instead, the appropriate grade of Doubanjiang should be selected according to the needs of the dishes.