Warm salad of poussin poached in soy, star anise and black vinegar with baby carrots, tat soi and shiitake from Salads: The New Main Course by Peter Gordon
- whole star anise
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Sichuan peppercorns
Dried berries of Xanthoxylum species plants.
Although there is a Xanthoxylum fagara, it is native to Florida and Caribbean, and not used in Chinese cuisine.
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