- FoodBook - find out about new food taste and experiences

Doubanjiang: Revision history

Jump to navigation Jump to search

Diff selection: Mark the radio buttons of the revisions to compare and hit enter or the button at the bottom.
Legend: (cur) = difference with latest revision, (prev) = difference with preceding revision, m = minor edit.

29 December 2023

5 December 2023

2 December 2023

  • curprev 11:5511:55, 2 December 2023‎ FoodBookSysop talk contribs‎ 882 bytes +882‎ Created page with "https://amzn.to/413hVKc https://m.media-amazon.com/images/I/81ySs4nVklL._AC_SY550_.jpg Doubanjiang (Chinese: 豆瓣酱; pinyin: dòubànjiàng, IPA: [tôʊpântɕjâŋ]), also known as douban, toban-djan, broad bean chili sauce, or fermented chili bean paste, is a hot and savoury Chinese bean paste made from fermented broad beans, chili peppers, soybeans, salt and flour. Characteristically used in Sichuan cuisine, it has been called "the soul of Sichuan cuisine."[1][2..."
Retrieved from "https://www.foodbook.cam/Doubanjiang"