Mingde Doubanjiang

Mingde doubanjiang was founded in 1948 by Air Force NCO Liu Mingde after he retreated to Taiwan with the military. Settling in the Gangshan Air Force dependents' village of Kaohsiung, he turned to making Sichuan-style doubanjiang by hand to earn a living after leaving service. According to the Gangshan Township Chronicle, Mingde is the origin shop of Gangshan doubanjiang, opening the tradition that made Gangshan the home of bean paste in Taiwan.

Carried on for more than sixty years and now run by the third generation, Liu Yu-bang, Mingde is praised as "Taiwan's number-one sauce" and counted among the three treasures of Gangshan (doubanjiang, mutton and honey). Its Sichuan-style paste, rooted in the village veterans' home cooking, has become the signature condiment and souvenir of Gangshan, Kaohsiung.

Mingde insists on traditional fermented brewing, using soybeans (unlike the broad beans favoured in Sichuan) with rice koji, chilli and salt, matured through long fermentation for a deep, mellow flavour that carries heat without harshness—a living heirloom of the Gangshan veterans' Sichuan palate.

Mingde is the widely recognised founding old brand of Gangshan doubanjiang.