JUAN CHENG PAI | 鹃城牌 — Heritage Pixian Doubanjiang, 1.2kg | 非遗正宗郫县豆瓣酱

THE FIERY SOUL OF SICHUAN | 川菜之魂

Observe the deep red, chunky, oil-rich fermented broad bean paste. This is the heart of Sichuan spice, aged in the sun to perfection. One jar brings the fire of Pixian directly to your kitchen.

观察这浓郁深红、饱满油亮的豆瓣质感。这是川味辛辣的真髓，经由时光与烈日的打磨。只需一瓶，即可让郫县的炉火香在你的餐桌重现。

THE FIERY SOUL OF SICHUAN | 寻味三百年：川菜最炽热的底色

Handcrafted using the ancient Pixian heritage, Juan Cheng Pai Doubanjiang is the definitive soul of Sichuan cuisine. For every student in the UK, its spicy, savory aroma is the warm embrace of home, turning a simple meal into a Sichuan feast.

三百年非遗传承，鹃城牌郫县豆瓣 是川菜当之无愧的灵魂。对于每一位身在英国的留学生，那抹醇厚香辣的味道，就是故乡最温暖的怀抱，让异国的餐桌瞬间充满川味的温度。

A TASTE OF SICHUAN SPICE | 寻味正宗：唤醒味蕾的乡愁

It’s more than a seasoning; it’s a timeless heritage from the Sichuan fermentation jars. One scoop of Pixian Douban unleashes the authentic taste of the sun and time, healing your homesickness on a cold London night.

它不仅仅是调味品，更是来自四川酱缸里的跨世纪传承。只需一勺，那份经过日光晒露的正宗滋味，便能瞬间抚平异国的孤寂。

[IRON-CLAD FIDELITY: 100% Original Physical Label & Packaging]

FERMENTED BY TIME & SUN | 匠心酿造：翻晒露

Following the "Juan Cheng" secret 300-year method of "Turn, Sun, and Dew", our broad beans are naturally fermented for over 365 days. No artificial colors—just the pure essence of natural fermentation and Sichuan sun.

遵循鹃城牌三百年“翻、晒、露”秘法，蚕豆在陶缸中经受一整年的自然发酵。无人工色素，只有自然与烈日沉淀出的红润精髓。这就是川菜之魂的厚重底气。

SPECIFICATIONS | 产品规格

MASTER TIPS | 厨神小贴士

Authentic Mapo Tofu | 正宗麻婆豆腐

The ultimate fiery comfort meal for chilly evenings in the UK. (留学生餐桌上最能下饭、最能驱寒的一抹亮色。)

1. Sauté: Heat oil and sauté Juan Cheng Doubanjiang and minced garlic until the red oil fragrantly separates. (煸炒：热油，加入鹃城牌豆瓣酱与蒜末，煸炒至红油溢出。)
2. Toss: Add diced tofu and minced meat. Pour in a little water or stock to simmer. (汇味：下入嫩豆腐丁与肉末，倒入少许高汤或水稍加焖煮。)
3. Finish: Thicken with starch slurry and top with Sichuan peppercorn powder. Serve hot. (勾芡：勾入薄芡，撒上花椒粉。趁热享用，这一口就是川味的极致。)