Lee Kum Kee Chilli Bean Sauce (toban djan) is a spicy, savoury paste of fermented broad beans and chilli, the fiery heart of Sichuan cooking. It builds mapo tofu, dan dan noodles and twice-cooked dishes with deep, salty heat. An essential for authentic Sichuan flavour.
Key Features
- Sichuan Heat: Spicy, fermented bean depth.
- Savoury and Salty: A bold flavour base.
- Authentic: The toban djan classic.
- Ready to Cook: Straight into the wok.
Applications
- Sichuan Dishes: Mapo tofu and dan dan noodles.
- Twice-Cooked Style: Bold stir-fries.
- Braises and Sauces: Spicy depth.
Storage
- Refrigerate after opening.
- Use a clean, dry spoon each time.
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