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Soeos Sichuan Broad Bean Paste with Chili Oil, 28.22oz (800g) - Essential Ingredient for Sichuan Cuisine
Price
$
10.69
$7.59
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Category: anko ankobean paste
About this item
- FERMENTED BEAN PASTE: Bean broad paste is a salty paste made from fermented broad beans, soybeans, salt, and various spices. Used to flavor hot or spicy tasting food dishes.
- Soeos takes your satisfaction as our highest priority. Let us know anytime for questions and concerns, as we value your voice to make things right.
- Meticulously crafted: SOEOS is a well-known brand of spices and herbs adored by chefs and food lovers, delivering fresh ingredients to all cooks.
- KEY INGREDIENT FOR SICHUAN CUISINE: A must-have ingredient for most Sichuan Cuisine dishes including Mapo Tofu, Hui Guo Rou and Hong Shao Rou.
- WELL PACKED AND SAFE STORAGE: Bean paste comes in a sealed bottle container to maintain the quality and freshness untouched. Perfect and convenient for indoor cooking and outdoor cooking.
Soeos Sichuan Broad Bean Paste with Chili Oil, 28.22oz (800g) - Essential Ingredient for Sichuan Cuisine
Price
$
10.69
$7.59
Please select
[[pageData.product_sku.sku_code_add.show_name]]
Add to wishlist
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ADD TO CART
Category: anko ankobean paste
About this item
- FERMENTED BEAN PASTE: Bean broad paste is a salty paste made from fermented broad beans, soybeans, salt, and various spices. Used to flavor hot or spicy tasting food dishes.
- Soeos takes your satisfaction as our highest priority. Let us know anytime for questions and concerns, as we value your voice to make things right.
- Meticulously crafted: SOEOS is a well-known brand of spices and herbs adored by chefs and food lovers, delivering fresh ingredients to all cooks.
- KEY INGREDIENT FOR SICHUAN CUISINE: A must-have ingredient for most Sichuan Cuisine dishes including Mapo Tofu, Hui Guo Rou and Hong Shao Rou.
- WELL PACKED AND SAFE STORAGE: Bean paste comes in a sealed bottle container to maintain the quality and freshness untouched. Perfect and convenient for indoor cooking and outdoor cooking.
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