Authentic Pixian bean paste is actually naturally fermented with Erjing pepper, broad bean and wheat flour. The color is a little dark, and the sauce is very rich, but no flavor additives are added. Moreover, according to the production technology and storage time of Pixian bean paste, the bean paste was graded. The higher the grade, the better the quality.
Pixian red oil bean paste is a product derived from Pixian bean paste. Its fermentation time is usually 3 to 6 months, and it is easy to rot because of too much water, so add some burning red oil to extend the shelf life. Because of its short fermentation time, incomplete flavor release and unstable quality, some other additives will be added in the production process to enhance the flavor.
Pixian bean paste is usually used to make Sichuan cuisine, hot pot base and various hot sauces because of its excellent seasoning quality. Especially in the production of Sichuan cuisine, Pixian bean paste can extract the aroma of dishes to the greatest extent and further enhance the taste of dishes.
Red oil bean paste is more suitable as a common seasoning to eat or eat noodles because it is mixed with various additives. Of course, if you are looking for a more rosy color, red bean paste can also be a good seasoning for all kinds of dishes with heavier flavors.
So see here, do you know the difference between Pixian bean paste and red oil bean paste? If you pursue high-quality taste and oily feeling, Pixian bean paste will be your best choice; If you like dishes with rosy color and heavy taste, then red bean paste can be included in your consideration.