"Sichuan peppercorn, doubanjiang (spicy fermented broad bean paste), spicy dry chili, chili flakes, sugar, and oil are some of the key ingredients of Sichuan cooking."
"Sichuan peppercorns... induce a tingling sensation on the tongue comparable to carbonation. They are essential in creating a numbing and spicy flavor profile that is one of the backbones of Sichuan cuisine."
"Doubanjiang, a fermented ingredient made from broad beans and soybeans... has big umami notes in addition to being salty, spicy, and earthy, giving it an incredible depth of flavor."
"The chilis Chung mentioned, both in dried form and flakes, are Sichuan chilis, which are less spicy but have a more complex flavor than your standard peppers."
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