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Sichuan pepper is an important spice in Chinese, Nepali, Kashmiri, north east Indian, Tibetan, and Bhutanese cookery of the Himalayas. [citation needed] Sichuan pepper has a citrus-like flavor and induces a tingling numbness in the mouth, akin to a 50-hertz vibration, [12] due to the presence of hydroxy-alpha sanshool.
Mala. (seasoning) Mala is a spicy and numbing seasoning made from Sichuan peppercorn and chilli. [1] Most commonly, mala is made into a sauce (麻辣醬 málàjiàng) by simmering it in oil and other spices. Characteristic of Sichuan cuisine, particularly Chongqing cuisine, it has become one of the most popular ingredients in Chinese cuisine ...
Sichuan cuisine is composed of seven basic flavours: sweet, sour, numbing-spicy (like in Sichuan pepper), spicy, bitter, fragrant/aromatic, and salty. Sichuan food is divided into five different types: sumptuous banquet, ordinary banquet, popularised food, household-style food and snacks.
Heat 1 inch of oil in a wok over high heat until little bubbles appear around a bean dropped in the oil. Add the green beans and fry for 8 to 10 minutes, stirring occasionally. The bean skins ...
Mala xiang guo (simplified Chinese: 麻辣香锅; traditional Chinese: 麻辣香鍋; pinyin: málà xiāngguō), roughly translated into English as "spicy stir-fry hot pot", [1] is a Chinese dish prepared by stir frying. Strongly flavored with mala, it often contains meat and vegetables, and has a salty and spicy taste. The preparation process ...
Bang Bang Ji Si (Hot and Numbing Sichuan Chicken Salad) Serious Eats / J. Kenji López-Alt Sous vide is the modern way to make this Sichuan classic, without the banging.
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