If you are a fan of Sichuan cuisine, then you know the importance of mala to authentic taste. This Super Sichuan Collection includes an expanded selection of ingredients for creating ma and la, the defining tastes of Sichuan food, plus seven well-tested and beautifully printed recipe cards for Sichuan's most-loved dishes. 'Ma' refers to the tingly, citrusy taste of Sichuan peppercorn. Our recently harvested, non-heat-treated red and green Sichuan peppercorns are incomparably fresh, fragrant, potent and seedless. 'La' refers to the heat of chili pepper, and this kit includes both the popular facing-heaven zi dan tou chilies as well as long er jing tiao, Sichuan's most-loved chili. It also includes fragrant-hot ground chilies, which are a mix of three kinds of toasted and ground chilies, to be used in making chili oil, an essential ingredient in cold dishes and sauces. If Sichuan pepper and chili peppers are the heart of Sichuan cuisine, then Pixian doubanjiang, or chili bean paste made in Pixian County, is the soul. This kit includes a large package from the oldest and most esteemed maker. The Yi Feng He Hao brand is a small-batch, completely handmade douban aged for three years in earthenware crocks and stirred every one of those 1,000-plus days by hand. Combine this Super Sichuan Collection with Chinese pantry items like Zhongba soy sauce and Baoning vinegar and you can make dozens of authentic dishes. This collection includes seven Mala Market recipe cards to get you started, and there are many more recipes using the ingredients on our blog. If this is a gift, know that we do not include any pricing info. The collection is packaged with red tissue paper and a product storage and usage guide. The Super Sichuan Collection includes: Premium da hong pao Sichuan pepper, 2 oz / 1 cup Premium green Sichuan peppercorn, 2 oz /1 cup Facing heaven zi dan tou dried chilies, 4 oz / 4 1/2 cups Er jing tiao dried chilies, 3.5 oz / 4 1/2 cups Fragrant hot ground chilies (chili flakes), 7 oz / 2 cups Handcrafted Pixian chili bean paste (3-year doubanjiang), 17.6 oz Recipe cards for chili oil, dan dan noodles, gong bao (kung pao) chicken, mapo tofu, dry-fried green beans, Chongqing chicken (la zi ji) and water-boiled fish (shui zhu yu) Plus a bonus gift of Yibin yacai (preserved mustard stem pickle), 8 oz To cook the full range of Sichuan dishes, combine this collection with The Food of Sichuan (2019), the definitive guide and cookbook for Sichuan cuisine.
