Pickled Er Jing Tiao Chilies (Sichuan Pickled Chilies, Pao La Jiao)

Pickled Er Jing Tiao Chilies (Sichuan Pickled Chilies, Pao La Jiao)This is it! Perhaps the most elusive Sichuan ingredient: pickled er jing tiao chilies, or pao la jiao, made in Chengdu. Use the pickled form of Sichuan's favorite chili in place of doubanjiang (chili bean paste) in yu xiang dishes (pork, eggplant, etc) as is often done in Sichuan, for a lighter alternative or one that is gluten free. These chilies are also featured in dishes like fish stew with pickled cabbage and chilies and pickled pepper beef

Rinse under cold water until cooled and add to soups or stir-fries

While most varieties of Sichuan pepper and its cousins grown throughout Asia have small seed pods that don't fully open and often retain their seeds

Both are China Time-Honored Brands that have been made for hundreds of years

Whole dried chilies

from Sichuan noodles to dumplings to quesadillas to pizza

Chinese sesame paste is made from a variety of sesame grown in Xinjiang and is deeply toasted

which are a delight in a smashed cucumber salad or other cold dish

This collection includes seven Mala Market recipe cards to get you started

fleshy mouth mushroom is a member of the Tricholoma genus and has been prized for centuries for its taste and nutrients

Ingredients: Single-origin Sichuan peppercorns

zhacai is a condiment made from the tuber of a Chinese mustard green preserved in a chili pepper spice mix

You guessed it: A sauce that is both spicy and umami and readymade for dressing noodles and stir-fries with minimum effort and maximum effect