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Thread: Salted Black Beans/Fermented Black Beans
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[quote=PEGASUS,446066]Ohhh, yes, dòubànjiàng is amazing. (Haha, I can pronounce the true names, but I cannot spell them. [mood14]) I think the best comes from Píxiàn (since the people living in the area first developed it). It is one of the essential ingredients in Sichuan cooking, I believe, and very difficult to find in the states outside of the Chinatown areas. [/quote]
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