Why it seems that EVERYONE loves Sichuan food? I mean, Americans love it, Europeans love it, Chinese love it, but those people’s default flavor patterns couldn’t be more different.
In one of my trips to Chengdu, a Sichuan restaurateur hinted me—— maybe the answer lies in the quintessential ingredients in almost every Sichuan dish: spicy fermented chili pastes and pickled vegetables. He suggested the fermentation and pickling process might be the keys to solving my puzzles, hence I began my research.
Today’s post is about spicy Sichuan fermented chili paste, aka Pi’xian (a city’s name in Sichuan) Broad Bean Paste (郫县豆瓣). It’s a condiment that exists in almost every famous Sichuan dish you love, and yet so few people have written about it.