Chinese - Sichuan

Bold, numbing and spicy flavors from Sichuan peppercorn (má là) and chili; aromatic fermented pastes and complex flavor profiles including yuxiang (fish-fragrant: sweet-sour-spicy), ma-la (numbing-spicy), and suan-xiang (garlic aroma). Heavy use of chili, Sichuan peppercorn, garlic, and fermented bean pastes.