Gangshan doubanjiang and Gangshan lamb are together known as the "two wonders of Gangshan" — the most representative production site for chili bean paste in Taiwan. This jar of paste has a cross-strait origin story: Sichuan military families from the mainland who settled in the Gangshan air force community during the Japanese colonial era brought their home fermentation techniques with them, and after taking root locally, these evolved into a distinctly Taiwanese flavor. Multiple traditional fermentation plants still operate in Gangshan today, using open-air sun-dried ceramic crocks for long fermentation runs, producing millions of jars a year for distribution across Taiwan and abroad.
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
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.