Taiwan Food Atlas

Gangshan Doubanjiang (Chili Bean Paste)

Sichuan military community techniques localized in Taiwan — a geographically indicated chili paste landmark
📍 Kaohsiung · Gangshan🏛️ Legendary · Local Agricultural Products🔖 Geographic indication · Military community culture · Traditional fermentation

Gangshan doubanjiang is a traditional chili bean paste from Gangshan District in Kaohsiung, Taiwan, traced to Liu Mingde, a discharged Sichuan-born air force NCO who began hand-brewing and peddling the sauce on Gangshan's streets in the 1950s; the 1986 Gangshan County Gazetteer already listed it as one of the Three Treasures of Gangshan, alongside lamb and honey. Made from fava beans, chili, salt, and wheat koji, packed into ceramic crocks for long sun-fermentation, the paste is spicy with a gentle sweetness and a deep fermented aroma — one of the clearest examples of how Sichuan military-village cooking took root in Taiwan.

Gangshan doubanjiang's founder, Liu Mingde, was a discharged Sichuan-born Air Force NCO who arrived in Taiwan with the Air Force's 1948 retreat and settled in Gangshan, beginning to peddle his home-brewed bean paste on foot in the 1950s. The 1986 Gangshan County Gazetteer already recorded his product as one of the Three Treasures of Gangshan, alongside Gangshan lamb and Gangshan honey.

What is Gangshan Doubanjiang?

Doubanjiang is made from fava beans, chili peppers, salt, and wheat koji mixed and packed into traditional ceramic crocks for sun-fermentation, with cycles ranging from several months to over a year. The Gangshan version leans toward a chili heat balanced by a gentle sweetness and a rich fermented-bean aroma — less wet and pungent than Sichuan's Pixian doubanjiang, and adapted to Taiwan's culinary style. The finished product is deep red, with mild to medium heat, suitable as a backbone seasoning for stir-fried vegetables, braised pork, and ginger duck hot pot bases.

The history of Gangshan doubanjiang is inseparable from Taiwan's military community culture. After the Chinese Civil War, a large number of Sichuan-born air force families moved to Taiwan and settled around the Gangshan Air Force Base. Their home pickling techniques and ingredient sourcing took root here and gradually evolved into commercial production. The Council of Agriculture has granted Gangshan doubanjiang geographic indication (GI) status, confirming its territorial identity. Old-brand fermentation plants including Kunfeng and Lianhe continue to operate in Gangshan today and welcome visits to see the crock fermentation yards firsthand.

How to use it like a local

🏭
Buy direct from the plantMost Gangshan fermentation plants offer tours and direct sales. Tasting different aged batches on-site to compare color and heat levels is better value than buying from a supermarket.
🍖
As a base for braised porkAdd one spoonful of Gangshan doubanjiang to red-braised pork or pig trotters for a fermentation depth that pure soy sauce braising cannot achieve — the paste fragrance seeps into the meat without overpowering it.
🥬
As a stir-fry starterUse a small amount of doubanjiang to fry garlic paste before adding water spinach or cabbage. Simple but the standard technique in Kaohsiung home kitchens.
🎁
As a souvenirSealed jars keep at room temperature for over a year — one of the most practical souvenirs to take out of southern Kaohsiung. Passes airport security without issue.

Local knowledge

Objective credentials

  • Gangshan doubanjiang has received Agricultural Geographic Indication (GI) certification from the Council of Agriculture, confirming Gangshan in Kaohsiung as Taiwan's representative doubanjiang production site.
  • Old-brand plants such as Kunfeng continue operating in Gangshan using traditional crock sun-drying methods — not industrially accelerated production.
  • Gangshan doubanjiang and Gangshan lamb are together designated as the "two wonders of Gangshan" — the most recognizable local product combination from Kaohsiung's Gangshan District.

Practical tips

  • Supermarket shelves carry many products labeled "Gangshan Doubanjiang" — not all are actually fermented in Gangshan. Verify the production origin before buying.
  • Fermentation plants are mostly in the industrial zones on the outskirts of Gangshan. Self-driving or riding a scooter there is more convenient; no direct public transit.
  • Some producers offer sample tastings of both chili doubanjiang and plain doubanjiang (non-spicy) — the two have different culinary applications and are worth comparing.

Source: Council of Agriculture geographic indication records; field records from Gangshan local fermentation plants. Photos to be replaced after Dio's on-site shoot.

Frequently Asked Questions

Who invented Gangshan doubanjiang?

It was created in the 1950s by Liu Mingde, a discharged Sichuan-born Air Force NCO, who made his own bean paste and peddled it door to door after leaving the military.

What are the Three Treasures of Gangshan?

The Three Treasures of Gangshan are chili bean paste, lamb, and honey; the 1986 Gangshan County Gazetteer already listed the bean paste among them.

Is Gangshan doubanjiang the same as Sichuan Pixian doubanjiang?

Not exactly — the Gangshan version has been locally adapted, with a chili heat balanced by sweetness and less of the wetness and pungency found in Sichuan's Pixian doubanjiang.

How should Gangshan doubanjiang be stored?

Sealed jars keep at room temperature for over a year, making it one of the most common souvenirs to bring back from southern Kaohsiung.

Sources

🗺️ View on the map ← All Kaohsiung dishes