Doubanjiang exists in spicy and plain versions, with the former containing red chili peppers and is called la doubanjiang means "hot" or "spicy". Doubanjiang is used particularly in Sichuan cuisine, where the people of the province commonly refer to it as the "soul of Sichuan cuisine." Like soy sauce in Cantonese dishes, doubanjiang is the most preferred seasoning or sauce form in Sichuan.