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Food Service Doubanjiang Broad Bean Paste – 3.6 kg Tub
$49.99 CAD
PRICE
$49.99
Ingredients
CHILI, BROAD BEAN, SALT, VEGETABLE OIL, WHEAT FLOUR, POTASSIUM SORBATE.
Top highlights
STOP “WHAT’S ON THE MENU TONIGHT?” — One spoon of real doubanjiang is the starting point for dozens of Sichuan dishes, so every cook builds the same deep flavour.
ONE TUB. MANY MENU ITEMS. — Builds sauces for chicken, pork, beef, seafood, tofu and vegetables, and dissolves like tomato paste or miso into pan juices, butter and braising liquids for fusion dishes too.
SLOW NATURAL FERMENTATION — Broad beans and chili ferment slowly and naturally into a deep, savoury, aromatic paste, with no reliance on artificial flavour boosters. Made in Sichuan, China, with 20 years of craft.
SMOOTH, RICH PASTE — Melts seamlessly into hot pans and simmering liquids for silky, full-bodied sauces, without clumping or burning.
WATER, POT, SAUCE. ALL YOU NEED. — A heavy-duty, resealable 3.6 kg commercial tub with a handle: easy to scoop and store with little waste. Cook to our recipe ratios for exact portions and predictable food cost.
Ingredients: Chili, Broad bean, Salt, Vegetable oil, Wheat flour, Potassium sorbate.
Contains: Wheat.
Spicy Noodle Salad
- Cook noodles; meanwhile, mix Doubanjiang, soy sauce, sesame oil, garlic, and sugar in a small bowl.
- Drain cooked noodles and transfer to a large bowl.
- Pour sauce over noodles, top with cucumber and scallion, and toss well.
Bean Paste Stir-Fried Eggs
- Beat eggs; heat oil, scramble eggs until set, then push to the side or remove.
- In the same pan, sauté garlic and peppers until fragrant and tender.
- Add Doubanjiang and scrambled eggs, stir-fry quickly to combine, and serve.
Braised Tofu
- Blanch tofu in boiling water for 1 minute; drain.
- Heat oil, sauté ginger and garlic, then add Doubanjiang and stir-fry until fragrant (red oil appears).
- Add tofu, soy sauce, sugar, and water; simmer for 3–4 minutes, then garnish with scallion and serve.
Braised Pork Ribs
- Boil ribs in cold water with ginger and peppercorns for 20 mins; skim, drain, and pat dry.
- Heat oil, add sugar and stir until caramelized; add ribs and toss to coat, then add Doubanjiang, sweet bean sauce, and soy sauce.
- Add water to cover ribs, bring to a boil, then simmer for 25–30 mins; reduce sauce over high heat, garnish with scallion.
Plays Nice With
YOUJIA's "Five Flavors for a Week" was born from a real family frustration.
2017
In 2017, we moved from China to Canada. For the first time, my husband and I had to manage everyday cooking completely on our own. Slowly, one simple question began taking over our lives: "What should we eat today?"
The exhausting part was never the cooking itself. It was the constant deciding.
One day, I taped a simple weekly meal plan to the wall. That moment marked the beginning of YOUJIA's Five Flavors for a Week.
Five days, five flavors, never the same meal twice:
🟡 Monday · Savory Sauce
Braised Chicken, Braised Beef, Braised Shrimp
🔴 Tuesday · Sweet Chili Sauce
Kung Pao Shrimp, Kung Pao Chicken, Fish-Fragrant Pork
⚫ Wednesday · Black Pepper Sauce
Black Pepper Steak, Black Pepper Shrimp, Black Pepper Pasta
🌶 Thursday · Spicy Sauce
Spicy Fried Chicken, Spicy Pork, Spicy Tofu
🍋 Friday · Hot & Sour Sauce
Hot & Sour Beef, Hot & Sour Fish, Hot & Sour Rice Noodles
Same ingredient, completely different feeling — because flavor changes everything.
Every YOUJIA sauce is built on a foundation of quality fermented ingredients — pickled chilies, aged fermented bean paste, and naturally brewed vinegar, slow-developed over time. No industrial shortcuts, no artificial additives. Just real, honest ingredients that deliver deep, layered flavour and restaurant-quality results at home.
Cooking should never feel like a burden. At YOUJIA, we hope these five flavors bring a little more joy and rhythm to your table every week. Visit our store to explore all five flavors and find your own weekly rhythm.
— YOUJIA Founder, Penny
Leave your recipe faves in the reviews or tag us on social @youjia_flavors
