Use this selection of ingredients to create authentic dishes laced with Sichuan Province's (or Szechuan Province's) tongue-tingling spiciness, and extraordinary depth of flavour.
The Western Chinese province uses preserved vegetables and chilli bean paste in a wide variety of dishes, particularly the regional specialty – mapo tofu. Many dishes are also seasoned with red Sichuanese pepper, which creates the unusual cool-heat sensation associated with the province’s food. Use the wood ear mushrooms for enjoyably chewy textures, and the black beans preserved with ginger to bring rich umami-flavour to dishes.
You might also like Sichuan red chillies, and shaoxing rice wine, not included in the above. For Sichuan recipes, and how to use the ingredients, read Fuchsia Dunlop’s Every Grain of Rice.
Some products may differ from those in the photos, dependent on availability.
