It is used particularly in Sichuan cuisine. It is also called la doubanjiang (辣豆瓣酱; pinyin: là dòubànjiàng; là meaning "hot" or "spicy"). A particularly well known variety is called Pixian doubanjiang (郫县豆瓣酱), named after the town of Pixian, Sichuan.
This sauce (jiang) may be eaten with rice or noodles as a quick meal, and is also commonly used as a primary flavouring for fried tofu dishes and cold tofu salads. It is also frequently mixed with instant noodles to improve the flavour of the usually MSG-laden noodles.
In Korean cuisine, a similar form of hot bean paste is called gochujang.