If pickled pepper and broad bean chili paste embody Sichuan people's creative use of chili pepper,then we have to acknowledge that the numbing spicy flavorwhose popularity has swept China is the most remarkable creation they've made with this imported plant.Sichuan pepper is native to China.It's one of the most traditional spices in China.The numbing spicy flavor is exclusive to Sichuan cuisine.Today, Liu cooked Fish Fillet with Green Peppercorns,a timeless classic of Sichuan cuisine.He believes only with the most authentic ingredients produced in Sichuan can he bring out the very best of this dish.If you want to find a better example of the perfect match-up between chili pepper and Sichuan pepper,you have to go to Chongqing.The dried red chili is the protagonist of the Chongqing hot pot.Dried chilies are cut into segments and mixed with many other seasoningsto prepare for the richly-flavored soup base.In Chongqing, all the hot pot restaurants have their own secret recipes for the soup base.Diners can choose from a variety of them according to their own preferences.You are what you eat.
