{"id":2117781,"date":"2026-03-23T15:19:50","date_gmt":"2026-03-23T22:19:50","guid":{"rendered":"https:\/\/www.goldenhousetucson.com\/chinese-food\/?p=2117781"},"modified":"2026-03-23T15:19:50","modified_gmt":"2026-03-23T22:19:50","slug":"wtf-is-red-oil-chili-bean-paste","status":"publish","type":"post","link":"https:\/\/www.goldenhousetucson.com\/chinese-food\/2026\/03\/23\/wtf-is-red-oil-chili-bean-paste\/","title":{"rendered":"WTF is &#8216;Red Oil&#8217; Chili Bean Paste?"},"content":{"rendered":"<p>Date: <b>2026-03-23 00:34:19<\/b><\/p>\n\n<div id=\"wrap_aoa35949\" class=\"aoa_wrap \">\n  <iframe loading=\"lazy\" id=\"player\" type=\"text\/html\" width=\"750\" height=\"440\"\r\n  \t\t\t\t\tstyle=\"width:750px;height:440px;\" src=\"\/\/www.youtube.com\/embed\/e89_67re2z4?enablejsapi=1\"\r\n  \t\t\t\t\tframeborder=\"0\"><\/iframe>\n    <div id=\"aoa35949\" class=\"aoa_overlay \">\n        <div class=\"aoa_content\"><a target=\"_blank\" href=\"\"><img style=\"margin:0 auto;max-height:400px;\" data-src=\"\" alt=\"\" \/><\/a><\/div>\n        <span id=\"close_aoa35949\" class=\"aoa_close\"><\/span>\n        <a id=\"close_btn_aoa35949\" class=\"aoa_close_btn\" onclick=\"setVisibility('aoa35949', 'none');\">&times;<\/a>\n    <\/div>\n<\/div>\n\n<p>A critical ingredient in Sichuan cooking is &#8216;red oil&#8217; chili bean paste? So&#8230; what is it?<\/p>\n<p>0:00 &#8211; why are there so many chili bean pastes<br \/>\n1:08 &#8211; two types of red oil chili bean paste<br \/>\n3:02 &#8211; how to fry up the one year<br \/>\n4:58 &#8211; some solutions for color<br \/>\n6:45 &#8211; how to fry up your own flavor<br \/>\n8:26 &#8211; is this worth it<\/p>\n<p>FULL, DETAILED RECIPE<\/p>\n<p>&#8230;is over on Substack! Free as always, if it had to be said:<\/p>\n<p>https:\/\/open.substack.com\/pub\/chinesecookingdemystified\/p\/wtf-is-red-oil-chili-bean-paste<\/p>\n<p>HOW TO FERMENT YOUR OWN DOUBANJIANG<\/p>\n<p>As promised, recipe from the always-excellent ChinaSichuanFood is here:<\/p>\n<blockquote class=\"wp-embedded-content\" data-secret=\"RLqjErsCyw\"><p><a href=\"https:\/\/www.chinasichuanfood.com\/doubanjiang\/\">Doubanjiang | Broad Bean Paste(\u8c46\u74e3\u9171)<\/a><\/p><\/blockquote>\n<p><iframe loading=\"lazy\" class=\"wp-embedded-content\" sandbox=\"allow-scripts\" security=\"restricted\" style=\"position: absolute; visibility: hidden;\" title=\"&#8220;Doubanjiang | Broad Bean Paste(\u8c46\u74e3\u9171)&#8221; &#8212; China Sichuan Food\" src=\"https:\/\/www.chinasichuanfood.com\/doubanjiang\/embed\/#?secret=Dn9kMgVts2#?secret=RLqjErsCyw\" data-secret=\"RLqjErsCyw\" width=\"600\" height=\"338\" frameborder=\"0\" marginwidth=\"0\" marginheight=\"0\" scrolling=\"no\"><\/iframe><\/p>\n<p>Once day, we&#8217;ll have to make our own \ud83d\ude42<\/p>\n<p>______<br \/>\nAnd check out our Patreon if you&#8217;d like to support the project!<\/p>\n<p>https:\/\/www.patreon.com\/ChineseCookingDemystified<\/p>\n<p>Outro Music: \u0e04\u0e34\u0e14\u0e16\u0e36\u0e07\u0e04\u0e38\u0e13\u0e08\u0e31\u0e07 by \u0e18\u0e32\u0e19\u0e34\u0e19\u0e17\u0e23\u0e4c \u0e2d\u0e34\u0e19\u0e17\u0e23\u0e40\u0e17\u0e1e<br \/>\nFound via My Analog Journal (great channel):   https:\/\/www.youtube.com\/watch?v=GHaL5H-VYRg&amp;t=896s<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Date: 2026-03-23 00:34:19 A critical ingredient in Sichuan cooking is &#8216;red oil&#8217; chili bean paste? So&#8230; what is it? 0:00 &#8211; why are there so many chili bean pastes 1:08 &#8211; two types of red oil chili bean paste 3:02 &#8211; how to fry up the one year 4:58 &#8211; some solutions for color 6:45 [&hellip;]<\/p>\n","protected":false},"author":2,"featured_media":2117782,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[6],"tags":[],"class_list":["post-2117781","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-chinese-cooking","traffikrr"],"_links":{"self":[{"href":"https:\/\/www.goldenhousetucson.com\/chinese-food\/wp-json\/wp\/v2\/posts\/2117781","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.goldenhousetucson.com\/chinese-food\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.goldenhousetucson.com\/chinese-food\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.goldenhousetucson.com\/chinese-food\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.goldenhousetucson.com\/chinese-food\/wp-json\/wp\/v2\/comments?post=2117781"}],"version-history":[{"count":1,"href":"https:\/\/www.goldenhousetucson.com\/chinese-food\/wp-json\/wp\/v2\/posts\/2117781\/revisions"}],"predecessor-version":[{"id":2117783,"href":"https:\/\/www.goldenhousetucson.com\/chinese-food\/wp-json\/wp\/v2\/posts\/2117781\/revisions\/2117783"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.goldenhousetucson.com\/chinese-food\/wp-json\/wp\/v2\/media\/2117782"}],"wp:attachment":[{"href":"https:\/\/www.goldenhousetucson.com\/chinese-food\/wp-json\/wp\/v2\/media?parent=2117781"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.goldenhousetucson.com\/chinese-food\/wp-json\/wp\/v2\/categories?post=2117781"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.goldenhousetucson.com\/chinese-food\/wp-json\/wp\/v2\/tags?post=2117781"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}