Dish

Nanpie

Nanpie is made by fermenting soybeans with chili peppers and other ingredients for several months. The resulting sauce has a pungent and spicy flavor that pairs well with noodles, dumplings, and other dishes. Nanpie is a staple in Sichuanese cuisine and is often used in dishes such as dan dan noodles and mapo tofu.

Asian cuisine› Chinese cuisine

Sauce

Origins and history

Nanpie has its origins in the Sichuan province of China, where it has been a staple condiment for centuries. The sauce is believed to have originated with the ancient Chinese, who used fermented soybeans and other local ingredients to create a variety of sauces and condiments. Today, nanpie is enjoyed throughout China and is a popular condiment in many Chinese restaurants around the world.

Dietary considerations

Nanpie is gluten-free and vegan-friendly. However, it contains soybeans, so it may not be suitable for those with soy allergies.

Variations

There are many variations of nanpie, with different herbs and spices used depending on the region and the cook's personal preferences. Some recipes call for the addition of sesame oil or vinegar to add more flavor, while others use different types of chili peppers or soybeans to vary the texture.

Presentation and garnishing

Nanpie is typically served in a small bowl or ramekin, with a garnish of chopped scallions or cilantro on top. It can also be drizzled over noodles or used as a dipping sauce for dumplings.

Tips & Tricks

To make nanpie, be sure to use high-quality soybeans and chili peppers for the best flavor. You can adjust the spiciness of the sauce by adding more or less chili peppers, depending on your personal preference. If you prefer a smoother sauce, you can blend the ingredients in a blender or food processor before serving.

Side-dishes

Nanpie is often served with noodles, such as dan dan noodles or cold sesame noodles. It can also be used as a condiment for dumplings or as a marinade for meat or tofu.