Ground roasted Sichuan pepper (Hua jiao mian) from Land of Plenty: A Treasury of Authentic Sichuan Cooking (page 74) by Fuchsia Dunlop

  • Szechuan pepper
    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. Buy Now

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • willinzuri on June 23, 2020

    very easyvto do-enhances a peppery, spicy and smoky flavor.

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