Doubanjiang is a traditional Chinese fermented sauce made primarily from fermented soybeans, fermented broad beans, and chillies. Lee Kum Kee Chili Doubanjiang Sauce uses salted chillies (48%) as its base, enriched with fermented soybean paste and fermented broad bean paste to deliver a deep, complex flavour. The taste is spicy and salty, with a rich, savoury umami character distinctive of fermentation. Much like European miso or anchovy paste, it acts as a base sauce that adds depth to any dish. It can be used in stir-fries, braises, sauces, and marinades — even a small amount elevates the overall flavour of a recipe.

Yes, Lee Kum Kee Chili Doubanjiang Sauce is suitable for both vegans and vegetarians. It contains no animal-derived ingredients such as meat, dairy, or eggs. However, there is one point to note: this product contains the flavour enhancers E631 (disodium inosinate) and E627 (disodium guanylate), which may be derived from animal or fish sources. If you follow a strict vegan diet or the origin of these additives is important to you, we recommend contacting the manufacturer, Lee Kum Kee, directly to confirm the source of these ingredients before purchasing.

Yes, this product contains allergens subject to mandatory labelling under EU Regulation (EU) No 1169/2011. Specifically, it contains Gluten and Soybeans. Gluten is present in both the fermented soybean paste and the fermented broad bean paste in the form of wheat flour. Individuals with coeliac disease, gluten intolerance, or soybean allergy should not consume this product. This is not a gluten-free product.

That is correct. This product has a very high sodium content per 100g (approximately 11.3g salt per 100g). This is inherent to traditional fermented sauces, where salt acts as a natural preservative and fermentation agent. When cooking, use it in small quantities and reduce any additional salt or soy sauce accordingly. Those following a low-sodium diet or managing blood pressure should take particular care with portion sizes. This product is best used as a flavour-enhancing seasoning sauce rather than a low-salt or health condiment.

Fermentation is a traditional method of food preservation in which microorganisms break down ingredients to develop unique flavours and complex aromas. Just as European cheeses and wines gain depth through ageing, Doubanjiang achieves its rich umami and layered character through the natural fermentation of beans and chillies. This product is a naturally fermented sauce made using fermented soybean paste and fermented broad bean paste in the traditional manner. Storage: Before opening, store in a cool, dry place. Once opened, refrigerate and use a clean utensil each time, consuming within the best-before date shown on the label.