There are roughly two types of Pixian Doubanjiang. One is the red bean paste pictured above, which has a short fermentation period, a simple process, and few uses. In Sichuan, especially in Pixian County, families who are particular about making their own food.

There is another one called traditional Pixian Douban. The longer the fermentation period, the darker the color. The minimum fermentation period is one year. This traditional Pixian Douban cannot be made at home. Due to the traditional technique of black and white relics, it needs to be turned over, dried and exposed every day for more than a year.

Okay. The popular science is over. Nowadays, everyone is concerned about which brand is the most authentic. In fact, all the products produced in Pixian County are authentic. Due to the two necessary conditions of intangible cultural heritage technology and unique climate, traditional Pixian douban can be produced. Specifically, traditional douban and red oil douban have no technical content. This can be discussed separately.

Large-scale Douban companies in Pixian County include Juancheng, Dandan, Manjianghong, Jinfuhou, Gaofuji and so on. There are two Chinese time-honored Douban companies: Juacheng and Shaofenghe. The state-owned enterprise has a cuckoo city.

You can check more of these information online.