Introducing the most important condiment in my Sichuanese pantry
I love this deep dive and learning more about doubanjiang!
I loved reading your post from last year! we’re adding more seasoning to substack 😌
Very informative and thorough introduction about the fermentation process. Interesting to read. Look forward to more your writings.
I never thought of water being so spicy that it can’t be added back to the water system😭 thanks for the deep dive!!
We need to chat. I grow so many broad beans and chillies! (Wonderful read as always Mei).
Oh absolutely! I'm no expert in koji-based ferments so could use your expertise and experience.
Fabulous writeup! Looking forward to more fun facts and insight.
Definitely more to come in the next part 👍
Fantastic deep dive! Probably the most used chili based ingredient in my fridge
That was a fun fact indeed
Sidebar: “and Mr. Wang’s daughter in law” caught me so off guard
I love that he's so proud of it too 🥹
I learned so much!!! Thank you!!!
I love this deep dive and learning more about doubanjiang!
I loved reading your post from last year! we’re adding more seasoning to substack 😌
Very informative and thorough introduction about the fermentation process. Interesting to read. Look forward to more your writings.
I never thought of water being so spicy that it can’t be added back to the water system😭 thanks for the deep dive!!
We need to chat. I grow so many broad beans and chillies! (Wonderful read as always Mei).
Oh absolutely! I'm no expert in koji-based ferments so could use your expertise and experience.
Fabulous writeup! Looking forward to more fun facts and insight.
Definitely more to come in the next part 👍
Fantastic deep dive! Probably the most used chili based ingredient in my fridge
That was a fun fact indeed
Sidebar: “and Mr. Wang’s daughter in law” caught me so off guard
I love that he's so proud of it too 🥹
I learned so much!!! Thank you!!!