Pixian Douban plays an important role in Sichuan cuisine. It is an indispensable condiment for Sichuan cuisine and has the reputation of "the soul of Sichuan cuisine". Currently there are many Pixian Douban brands on the market. Wangfeng Pixian Douban inherits the long-standing Pixian Douban making technology and brews it with care, bringing condiments with good color, aroma and taste to thousands of households.
Pixian Douban has a history of more than 300 years and has left a deep mark on the hearts of generations. To make a good Pixian Douban, you must not be careless. Ensuring the quality of raw materials is the first step to making doubanjiang. Wangfeng Pixian Douban has its own set of standards starting from the selection of materials. Protein-rich Yunnan broad beans, Shaanxi winter wheat, delicate Zigong well salt, and peppers from Xinjiang, Gansu and other places are the main raw materials of Wangfeng Pixian Douban. The carefully selected materials are only used to create a good seasoning.
The aroma of sauce ester is a major feature of Pixian Douban. Wangfeng inherits the traditional production process of Pixian Douban and relies on the wisdom of the sages to brew Doubanjiang of good quality and unique taste. Ordinary broad beans have gone through many complicated processes to achieve the sauce flavor that has been achieved over time. From the moment the broad beans undergo high-temperature sterilization, soaking, and enter the Qufang, the wonderful transformation process of the broad beans begins. During the process of making koji, the produced microorganism Aspergillus oryzae will convert the protein of broad bean petals into amino acids , and convert the starch in the bean petals into sugar. This is how the ester aroma and sauce aroma of broad bean petals are generated, and then provide Adds special flavor and texture to food.
After the koji-making process is completed, the post-fermentation steps of fermenting broad bean wedges, making pepper embryos, and mixing broad bean wedges and pepper embryos are equally important. The longer the fermentation time is, the richer the flavor of the sauce will be, and the taste and quality of the bean paste will be better. Under the influence of beneficial microorganisms and "drying" day after day, the watercress is fermented more thoroughly until it matures.
As the saying goes, the creation of heaven and earth is wonderful. Careful selection of materials and persistence in craftsmanship, coupled with the Sichuan heritage, have resulted in Wangfeng Pixian Douban, which is ruddy in color, spicy and fragrant, with crispy petals and rich taste. The superior natural conditions of Pixian County provide a good growth environment for the microbial flora of Pixian Douban, which secretes a large amount of enzymes and promotes the decomposition of various raw materials in the douban, thus creating the unique flavor of Pixian Douban.
Pixian Douban is a commonly used seasoning when cooking Sichuan cuisine. Adding a little Doubanjiang when cooking not only enhances the color and aroma, but also enhances seasoning. It is a good helper in cooking. The bright and oily Wangfeng Pixian Douban is rich in sauce aroma and ester aroma. It tastes spicy but not dry, has a rich aroma and a long aftertaste. With Wangfeng Pixian Douban in hand, cooking Sichuan cuisine is excellent!
