Do you love hot and spicy food? Long for a dish that sets your mouth on fire?

Me, too. That’s why, whenever I decide to try my hand at making Chinese food, I always reach for recipes that hang their hat on the crunchy, spicy condiment known as chili crisp.

And when I’m in the mood for something really exhilarating? That calls for a dish that features Sichuan peppercorns and those tiny dried red chiles you just know are going to make you break out in a sweat.

If you’re unfamiliar, Sichuan peppercorns are the small, reddish-pink berries that often put the fire into Sichuan cuisine, which is known for its bold and spicy flavors. Sometimes ground into a powdery spice or used to infuse oil with a zesty kick, the husky peppercorns induce an intense tingling sensation on the lips and tongue

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