Sichuan peppered beef (Hei jiao niu rou) from Asian Bites: A Feast of Flavors from Turkey to India to Japan (page 171) by Tom Kime
- black peppercorns
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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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Accompaniments: Stir-fried greens with garlic (Rau xanh toi xao); Fried squid flowers with ginger and spices; Steamed shrimp wontons (Har gau); Sichuan chicken dumplings (Chuan wei hun tun); Sashimi of sea bass with hot dressing (Cho go chu jang); Sichuan spicy pickled cucumber
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