People's Republic of Fermentation // Episode 03: Chili Bean Paste, At The Heart Of Flavor
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- Опубліковано 8 лют 2025
- We travel to Pixian to explore doubanjiang, fermented broad bean and chili paste. We learn how doubanjiang is made and how it is used in Sichuan cooking.
// PEOPLE'S REPUBLIC OF FERMENTATION //
presented by: The Foundation For Fermentation Fervor
with: Sandor Katz
www.wildferment...
and Mara King
ozuke.com/
directed, filmed, edited by: Mattia Sacco Botto
mattiasaccobot...
additional editing: Fabrizio Grasso
fabriziograsso....
// EPISODE 03 RECIPES // by Mara King
Mapo Tofu
3 tbs oil
2 tbs Doban Jiang Light (I substituted fermented hot sauce you could substitute something like sriracha)
2 tbs Doban Jiang Dark (I used my 2 yr Dobanjiang that I brought home from our visit to the factory... this would probably be what Chef Guan would use as his "light")
1 tbs Douchi (salt fermented soy beans)
1/4 cup Chinese / Korean Sun Dried Chile Powder
1 tbs fresh ginger minced
1/4 cup water
1/2 lb minced beef
14oz package of tofu (soft or firm works great)
Scallions and Cilantro to garnish
A few pinches of flower pepper / Sichuan peppercorn, ground fine.
Salt
First cook off the ground beef in a little bit of cooking oil. Sprinkle with salt and flower pepper to taste. Set aside.
Cut tofu into 1/2 inch dice. Cook in salted boiling water for 3 minutes. Strain and set to one side.
Heat a wok or large sauté pan to medium high heat. Add oil then add Doban light and Doban dark, Douchi, red chile powder and minced ginger. Sauté for 30 seconds or so to open up flavors. Add water and reduce for 2 minutes. Add beef and tofu and cook for a couple more minutes. Turn off heat and add scallions and cilantro as you plate it to brighten up the dish and add another little sprinkle of ground flower pepper to serve. It's HOT STUFF so serve with white rice and veggies to cut the heat.
Glossary / Notes
Dobanjiang Light / Dobanjiang Dark. Chef Guan used 2yr as his light and 4 yr as his dark. Light is for spice and color, dark is for depth of flavor and complexity. Hence the substitution of sriracha or fermented hot sauce for the light.
Douchi aka Dousi or fermented black beans, salted black beans, tochi. Easy to find at Asian food stores. Adds a depth of flavor and nice texture.
Note neither doubanjiang or douche are gluten free. Like some traditional soy sauces they use wheat flour in the fermentation process. - Навчання та стиль
Watching this multiple times, my mind reaches out to the dog kennelled near the fermentation pots. (9:04 mins) Why does he look so sad?
I'm truly enjoying this series.
This is so awesome I absolutely love you sir you have changed the world with your examples and teaching I am on the road to gut health to heal my autoimmune and I just want you to know how much I appreciate your hard work and dedication ❤ so thank you I look forward to learning all I can from you have a beautiful day 🇺🇸 Oklahoma
What would I do without Pixian Doubanjiang? This stuff is simply amazing!
Your videos make my eyes bug out and my mouth gape open while drool congregates inside. Amazing and fascinating foods are truly to be adored.
Szechwan is my favorite Chinese approach to food. I am so much envisioning the developing flavor here. Oh my I wish I could have been at that table. This series has me binge watching...lol
You and me both! There are a handful of Sichuan restaurants here in London, and I've tried most of them!! This, however, looks like it's on another level 😍
This was fascinating. The sight of the fermenting peppers was epic, and the meal was very striking.
I'm ready for more too, bravo! Wonderful series.
This was so nice to watch.
Excelent video!
I am at an awe. Love these videos
Que impresionante ¡¡
Best series ive seen on youtube.
Very interesting! Thank you for the series!
I wish there was just a bit of history and science in it, too.
Beautiful video! Nothing compares to the stuff from Pixian!
Maravilloso..! Wonderful...! Thank you..!
I'm going to make that! Love a good tofu dish.
These videos are great, I live in Japan and this is helping me get inspired for this summer’s d.i.y. culinary projects. Here’s a slow clap to you! (Clap. Clap)
Familiar sights and food of Sichuan! Wonderful to see you guys appreciate the flavor there and try out the Doubanjiang and pickles right on the spot, not many locals would do the same.
Super great documental!!! Thanks for sharing this!!!
thank you for this series. I love sichuan food and wish I could make doubanjiang. I've eaten it since I was a kid and never really knew how it was made.
Thanks so much for including the Mapo Tofu recipe. I made it and it was just marvelous!! Have loved following this whole tour with you. Making Kimchi tonight - have you a favorite Kimchi video to recommend?
This is a wonderful series I’m grateful you shared it with the world may I ask did these people all honestly invite you or did you have to work with the producer to find people to invite you in… thanks
je vais toute les checker
merci
Amazing and inspirational stuff. Thanks.
Please do a book with all these recipes.
thanks for sharing these great videos!
Awesome adventure! Thanks!
I love this series! Would y'all consider captioning? UA-cam's auto-captions leave much to be desired and this way other hard of hearing (or Deaf) people could also enjoy it!
thank you!
Interesting documentary. But isn't wheat used in doubanjiang as well or why wasn't it mentioned?
I have just bought 4kg of fermented black beans. I'm not addicted.
All of the douban Jiang recipes I've seen online involve closing the paste into a fermentation crock of some sort. I never knew the pixian variety is made in open pots. Perhaps that's the main difference in flavor/authenticity. The germophobe in me is very worried about dust, hair, and mold impacting the ferment but apparently that isn't a problem lol
I love this channel.
Still think it should have been called “Pickle Republic of China”, though :)
Did you smuggle any of that yummy stuff back home?! 🤘🏻
did the chef mention whether we boils the green beans first - or he has them fermenting straight raw?
Lee Ch they ferment for six months so my guess is raw. They were still crunchy when we tried them!
What is the adress of this amazing restaurant ?
When is your next workshop in the usa
check my website www.wildfermentation.com
What about bugs and bird poop?
It's a part of the flavor.
And a fucking skinny shivering DOG in a dirty cage besides chickens...
I mean cooking is cooking, but jees, some countries are terrifyingly barbarian to even imagine of live in. And that's in the age of orbital internet and million miles car battery.
👍
What is that dog doing in the cage at 9.01?🤬
Is Doubanjiang Healthy? what are the benefits if so?
Probiotics is the main muscle here. Other than that, aromatic compounds from the spices, and the more bio-available nutrients from the beans bc the fungi's enzymes have done the heavy digestion work for you, leaving your body to easily reap the benefits
Chili pepper is packed with vitamin C, though I don't know how much of it is left during fermentation.
Por favor no puedo activar los subtítulos al español!! Help please
i hope they are not going to eat that caged dog at 9:00
nycscotty: Me, too, but, I think that they do eat dog in many places there. : (
I actually think it’s a “pet”.
Well, I wouldn’t eat dog either, but pushing ones ideas of the “correct” or “proper” meat is something Europeans and North Americans like to do. We have decided that dogs are not proper to be eaten so we scold, shame, denigrate cultures that do.... only the meat we approve of is considered proper food. Those who eat different, not western approved, meats are uncultured, uncouth, some think. It is too bad.
very vulnerable, scared, sad, caged dog at the end of the chapter
I noticed that, too!
i saw that also
I think they need to answer your question
We were very sad to see that dog too during what was otherwise an amazing cultural exchange. As I responded to a previous query about it this was one of a few encounters of animal neglect that we witnessed on our journey. The dog as far as we could tell was not being kept for food.
Yes, I am deeply concerned!
I notice other people are as disturbed as I was to see that poor dog. I wonder why nobody commented on the poor rooster in the cage next to the dog. Which suggests to me, that yes, it looks like the dog will be killed for food along with this poor rooster. The dog seems to know this, just like the billions of pigs and other animals killed in the U.S. who are also painfully aware of their fate from the moment they are taken from their mother and abused by farmers in gruesome farming practices like branding, dehorning and castration with no pain relief and soon, while still babies transported to slaughter. What about the duck they were eating inside the restaurant or the cow they were serving?All animals who are victims of the food system are treated with horrific violence and all of them want to live. If it isn't ok for the dog, it isn't ok for anyone else, including the poor animal suffering in the cage next to this sad dog. The truth is that it isn't okay to harm anyone, including animals. We don't need to abuse animals to live a great life and to eat fantastic food.
well said!
Im vegan for some years now, but you have to start making changes from some point to get somewhere. Regulating self-reproducing "traditions" involving animal or human mutilations(like clitoroctomy in islam) is surprisingly hard as you can see. So at least starting with awareness of some more "relatable" cases, you can then move further.
"I wonder why nobody commented on the poor rooster in the cage next to the dog"
Where we draw the line and limit our empathy/compassion is largely a product of the culture we've grown up with. Generally in Europe and North America the suffering of chicken, pigs and cows is not considered as bad as suffering of dogs.
Of course it's not fundamentally any different. It's just a lot easier for us to justify things we do ourselves and condemn others. We like to see ourselves and what we do as good.
I can't say if slaughtering a dog or a rooster for food is necessarily bad, but surely neither is more so than the another? Fear and pain are very basic and felt by any being with a complex nervous system.
Whatever the action we take, I guess it's good to feel compassion and avoid unnecessary suffering.
I would love a smaller version of those crocks
The amount of saliva these sights produce is unreal!
You could've made this into a 45 min episode and I'd have watched happily
Something off putting about industrial fermentation..
i hope the dog at 9:00 is not used as a food...
we did not witness any pickled dog! or dog for food of any kind. However there were a few instances of neglect that were quite apparent in different parts of China... Behavior that I think would be very frowned upon in the USA.
Omg you see the poor dog 🐕 they eat poor dogs 🤦🏻♀️ disgusting foods
You’re so cute
You can hire Chinese robots to do it for $10/day. They have 1.2 billion of them.