Poon’s doubanjiang is made with chillies and fermented soy beans. It’s a versatile ingredient for all kinds of Chinese recipes. You can add it to stir fries, marinades and braised meat dishes.

Doubanjiang originates from Pixian, a suburban district of Chengdu. The spicy paste is known as ‘the soul of Sichuan cuisine’. You’ll find it in recipes for hot pot, mapo tofu and dan dan noodles.

Doubanjiang has a complex flavour with savoury, spicy and sweet notes. It adds bold, smoky flavours to Chinese soups and noodle dishes. Add a spoonful to marinades for meat and fish. You can stir it through fried rice or serve it as a condiment.

The paste has a strong, umami-rich flavour so use it sparingly. It’s a great way to add depth to slow cooked meat dishes. For a quick dipping sauce, mix doubanjiang with soy sauce and black vinegar. Serve with wontons and prawn tempura.

Store in a cool, dry place. Refrigerate after opening and consume within six weeks.

About Poon’s

Poon’s Sauces was founded by Amy Poon, daughter of Bill Poon, renowned for his iconic Covent Garden Poon’s restaurant of the 1970s. Restaurants are in Amy’s blood - her grandparents also ran a successful Macau restaurant, and her distant relatives were chefs to Chinese emperors. Amy founded Poon’s Sauces in 2021 – bringing the purest and richest soy flavours from China to London.

Product formulations and details may change. For the latest ingredients and allergen information always check product packaging prior to consumption. Ingredients: Soybeans (36%), chilli pepper (29%), bean sauce (water, soybeans, black soybeans, wheat, salt), salt, brown sugar, bean oil (sesame, soya), sticky rice flour (rice, water), flavour enhancers (disodium 5’inosinate, disodium 5’-guanylate)

Allergy advice: For allergens see ingredients listed in bold.