A deep rust-red spicy sauce used in Sichuan or Szechuan province that is both well rounded and salty in flavor. It is called Douban or Candou Jiang and its main ingredient is fermented broad beans (US: fava beans) with garlic, chilis, and spices and served in both hot and cold dishes or stir-fried with oil and served over rice or noodles. The sauce has both spicy and mild versions.
