FAQ - Sichuan Peppercorn Guide (ĺĺˇčąć¤)
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List of Recipes that Uses Sichuan Peppercorn
Cantonese Soy Sauce Chicken - ⢠RICE COOKER HACKS - Wh...
Taiwanese Popcorn Chicken - ⢠BETTER THAN TAKEOUT - ...
Kung Pao Chicken - ⢠BETTER THAN TAKEOUT - ...
Hong Shao Rou Recipe (红ç§č) - ⢠Hong Shao Rou Recipe (...
Lan Zhou Ramen Noodles - ⢠Lan Zhou Ramen Recipe
Chinese Scallion Pancakes - ⢠Extra-Flaky Chinese Sc...
Homemade Spicy Hot Pot Flavor Base - ⢠Homemade Spicy Hot Pot...
Hot and Sour Dumpling Soup - ⢠Hot and Sour Dumpling ...
Shanghai Soup Dumplings - ⢠BETTER THAN TAKEOUT- S...
Szechuan Crispy Beef - ⢠Szechuan Crispy Beef R...
Authentic Sichuan Dan Dan Noodles - ⢠Authentic Dan Dan Nood...
Beijing Doornail Dumplings - ⢠Doornail Dumplings Recipe
Crispy Salt and Pepper Shrimp - ⢠Crispy Salt and Pepper...
Sichuan Spicy Sichuan Poached Beef - ⢠Sichuan Poached Beef R...
Cantonese Braised Beef Recipe with Daikon - ⢠Cantonese Braised Beef...
Chicken Wonton Soup With Spicy Chili Oil - ⢠Chicken Wonton Soup Wi...
Hot and Sour Shredded Potato Stir Fry - ⢠Hot and Sour Shredded ...
Chinese Bitter Melon Recipe - ⢠Chinese Bitter Melon R...
Sichuan Mapo Tofu Recipe - ⢠BETTER THAN TAKEOUT - ...
Shaanxi Rou Jia Mo Chinese Burger Recipe - ⢠Shaanxi Rou Jia Mo Chi...
Sichuan Mouth-watering Chicken - ⢠Sichuan Mouth-watering...
Crispy Egg Roll Recipe - ⢠BETTER THAN TAKEOUT - ...
Crispy Pork Recipe (Sichuan Style) - ⢠Crispy Pork Recipe (Si...
"Red Braised Lions Head" Meatball - ⢠"Red Braised Lions Hea...
Braised Pork Belly Noodle Soup - ⢠The Best Braised Pork ...
Shanghai Pork Chow Mein Stir Fry Noodles - ⢠BETTER THAN TAKEOUT - ...
Easy Kung Pao Shrimp - ⢠BETTER THAN TAKEOUT - ...
Yibin Flaming Noodles - ⢠Spicy Ramen Style Nood...
Homemade Five Spice Powder - ⢠Homemade Five Spice Po... - Jak na to + styl
"Hi everyoneeeeeeee" always makes my day đĽ°
For me, too! đ
It's more like a 'Hi everyonnnnne'
Fun fact. Sechuan pepper can be grown in a pot in regions with mild winters. đ the fresh fruits are amazing. Greetings from Austria â¤
I would love to try this just to do it
I always have Sichuan in my pantry. _It's a MUST in every Sichuan recipe._
I have a dedicated pepper mill for it. I'll roast enough to fill the pepper mill and it's always there when needed. *You DON'T want any large pieces in your mouth, so a fine grind is best.*
I'm so glad I found this channel- Mandy is so knowledgeable and her content is so informative and good
Best ever description of Sichuan peppercorns and how to use it. Thank you Mandy, well done!
Tip I learned from a lady from Sichuan: pour hot oil over freshly grounded Sichuan peppercorns to preserve the numbing sensation for 6 months! I tried it and it works!!
Because realistically, the numbing sensation dissipates after 2 months or less... đŹ
I'm a chef and I love this channel.
You explain so thoroughly.
Thank you.
Mandy, I frequent the local Chinese grocery store because of you đ
I adore Mandy. I truly feel blessed to be able to learn from her. She has such a special way of teaching and sharing knowledge. I've followed her for years and love , in a way, of being part of her journey. I've followed many of her recipes and techniques and her instructions help you feel so comfortable with what you're doing. Never feeling intimidated. She is a super star. So is her team. Such good editing and camera angles. Such a class act all the way around.
I just recently used sautĂŠed Szechuan pepper corns on a blackened-blue cheeseburger. To die for. Your advice and information is invaluable. I love your recipes and your channel. So happy I found you!
How much did you use, how big was the burger?
I love your information!
My life feels is so much better now because of your videos!
My cooking is to a new level!đ
Great video!
As a chemist i loved the molecule being used properly
Mandy your English and expression is so developed! And your tutorials are so informative ! tank you for your sharing!
For Americans: Search for _The_ _Mala_ _Market_ . They import the _BEST_ _SICHUAN_ ingredients including Sichuan Peppercorns.
I have a Sichuan pepper tree in my garden. Therefore I can make good use of home grown Sichuan pepper. The freshly harvested green corns are special. I am more fond of the red ones though. I use Sichuan pepper in many ways and always keep my own small fresh batch of pepper powder and 5 spice powder in my pantry.
Thank you so much Mandy. I live in Brazil and have been wondering about this spice for eons.
Thank you for this description. I wish I watched it before I threw 3 in my mouth. It was quite a shocking experience!
Thank you so much!! Fascinating to learn about the ingredients and storage information is very helpful. Love your channel!
I have a Sichuan peppercorn tree growing in my garden (in northern England), this year will be the first harvest! I'm excited about trying it. There are lots of little flowers on it, but it's _very_ prickly.
Thank you for this information on Sichuan pepper corns as I used them sparingly but now know that they can be used to make a lot of flavor. You have a great youtube channel and I love it.
This was the best informational cooking video I think I've ever seen. And I watch a lot. It was a super easy, seamless flow, with science and practicals intermingled. â¤â¤â¤
Thank you for another wonderful video. I absolutely love how informative and kind you are and I have learnt so much from you.
I bought your wok - that was the best deal i ever had! đ Thank you very much for your content - its so great and understandable - everything i tryed was a success!
Lovely greets from Germany!
Wow, your culinary knowledge is amazing. Thank you for sharing â¤
You just educated me so much on sichuan peppercorns!! Thank you for the informative video!
Always luv your information and insights! Big huggss from Canada!
Your content is so informative! I had no idea just how different and unique Sichuan peppercorns are. No wonder they are/are becoming such a staple in Chinese cooking. Just ordered a big bag of them đ
I just use it yesterday to make Kung Pao Chicken. It give a kick and excitement.
Thank you so much for putting together a list of recipes using them, I bought a packet a while back and haven't quite figured out how I want to use them.
Thank you for this informative video. Going to buy my first peppercorns now!
I loved this video, thank you!
I live in Sacramento, CA, a very culturally diverse city, with large South and East Asian populations, so we are blessed with a plethora of Asian martkets--in fact, my neighborhood is adjacent to the Little Saigon neighborhood, and the fireworks for Tet were wild Saturday night!đ That reminds me: Gung Hay Fat Choy to you and your family and friends! đđ§§đĽŽđđ§¨đ I have scoured the spice aisles of several, and was getting frustrated because nobody had Sichuan peppercorn, so I finally asked a manager who told me they can't sell them due to "the government ban", and inferred that the only way to get "the real stuff" is "if you know someone in Chinatown in SF who, knows someone" (i.e. buy contraband from a black market "spice dealer"). Apart from driving 90 miles
over to The City and standing on the corner of Grant & Columbus Streets with a sign around my neck saying "GOT SPICE?", how on earth does one get hooked up with oneof these "dealers"???đ My quick research on the web reveals that the USDA ended the ban in 2008, so why does a supermarket manager not know this and stock them in his store?đ¤ Surely, I'm not the only one here seeking them. I have ordered some online, but now I have to wait for them to arrive! đ
Hi Mandy, this is an Excellent Explanation Video, with much needed answers for inquiring minds. Thank you for your scientific terms as well. I learned many things today. đ
Thank you dear lady for the information. Amazing work you do.
Awesome video! đ
This was delightful! I love Szechuan peppercorn but never knew very much about it. I'm going to experiment with some of these new ideas.
You are a great teacher, thank you for all we learn from you !
Indeed, a good tutorial video, keep them coming!
Thanks for sharing your knowledge with us. I think my first exposure to this was on a trip to shanghai several years ago. Delicious dishes!
The first time I used sichuan peppercorn was the first time I did mapo tofu. I used almost the same amount as the recipe required and let me tell you, it was intense. The flavour was too perfumy and at times my tongue and lips felt exactly like when you sit on your leg and then you start to recuperate form numbness.
Definitely start little by little to get used to that feeling.
â@gsn1a2a3b my local restaurants dont even have mapo tofu in their menu so I had to make it myself. Besides the intense tingling that I had never experienced it was quite yummy so I imagine that an authentic one made by someone who actually knows how to cook must be incredible
I love this channel. Its the best in teaching traditional chinese cooking. I bought some brown looking scichun pepper corn from a viet store. I was excited because the way it has been explained here on youtube all the time is that its traits just pops at you. I didn't feel this at all. I guess I got the crappy kind.
Very helpful. Thanks for the info!
Thanks for editing and uploading this video đđđ
Super helpful guide.
I learn something from Mindy everyday, thank you. I love your lipstick, big smile, and explanation. Great camerawork too.
Suuuper helpful, thanks so much!
Great video on this intriguing spice, thank you!
Very informative and useful. Thank you Mandy.
Very nice deep dive into an iconic spice.
Whenever I share Sichuan pepper or it's products people freak out because of its fiery color which in all fairness does intensify in actual pepper-based products such as cayenne. Thanks for the lesson Mandy! â¤
Thanks! This was very helpful (as with all of your videos).
Great video! Thank you!
Very helpful. Thank you.
Excellent video. Thank you. (I recently ordered some excellent sechuan pepper....I liked it, my husband loved loved loved it.
When i first looked for Sichuan peppercorns, I had a difficult time finding them because I wasn't positive what i was looking for. All of the labels were in Chinese or the translated English labeled it as prickly ash and i didn't know what that was LOL! I ended up buying Sichuan peppercorn infused oil which is awesome but a very powerful ingredient. The first time i used it, I treated it as if it was just cooking oil and wow that was bad đ Now I keep both red and green peppercorns and use the oil very, very sparingly.
I like keeping a pepper grinder full of Sichuan peppercorns and I'll just grind some over whatever I'm fixing. It adds that numbing, citrus flavor to anything. It's great on fish and shrimp.
Yes this was very helpful, thank you. I was super scared to use it cuz I donât like black pepper so much. Now Iâm confident that itâs not the same and I will use it soon. Thank you again.
I love Sichuan pepper! It's still interesting to learn more about it. Thanks!
A cheap mini coffee grinder with a spinning blade makes a great spice grinder.
Hi Mandy, greetings from Sichuan province ( Holidays ), thank you for your helpful informations! I love that Sichuan pepper!
Excellent info!
Correct amount = double the amount in a recipe for me đ
Very helpful video!!! Thank you.
Sichaun peppercorn is so tasty and goes well with so many foods, I have a peppercorn tree in the garden which is helpful for getting it as fresh as possible
Oh,I tried and I love them so much. Is hard to choose between green and read :-) Thank you for this video is really helpful for somebody who is coming from
Eastern Europe .
Thank you very clear and informative
We love the sichuan pepper!
I love Szechuan peppercorn and use it a lot. One of my favorite dishes to cook is Ma Po tofu, and it plays a big part in that.
this reminds me of the best Chinese restaurant I've ever been to. In Seattle there was an awesome Szechuan place that used those little pepper corns whole, it took me forever to learn what they were, it was also the first time I ever saw lotus root. That Chicken dry hot pot that they made was unreal. I had to have gone there 2 or 3 times a week just for that same dish for a little over a year. Broke my heart when they closed :( I'd pay serious money to have it again
Very interesting!! Indeed it is such a mysterious and different spice compared to anything else... And it is really true that the first time it is overpowering but then it becomes something really pleasant and enhancing.
Good job!
Bought it. Love it.
very helpful!
Thanks for this video. Great information.
Thank u for the information
Thanks, very informative!
Hi!!! I liked your recipe for today. I never heard of this before. Nice Video!!!...đŚ
Thaks for this Mandy! Very useful informations! I like to know more about tsaoko please. Thank you đ
An excellent video
Thanks Mindy
I ate a handful of those peppercorns and it's the real deal đ
Itâs amazing the sichuan pepper corn! Like a lot use it, the flavor itâs increidble, love it đŚ
Thank you â¤
The first time I had it it changed the taste of the dish to salty while my friend tasted the same dish, felt that it was spicy instead of salty. So I think it might be different for each person. Afterwards, I fell in love with this spice. Love to eat the peppercorn itself when it is being served in dish. Love mala (dry fried) and mala soup too for hotpot.
Thank you for this information! I could have used that last week when I decided to use sichuan peppercorns for the first time in my fried rice. It smelled so delicious but when I tasted it my whole tongue went numb. đ I was actually scared that I had an allergic reaction not knowing that this is normal! Now I know how to use it better and I will give it another try! The smell was so good! đ
Thank you for this extensive guide. It was really informative.
I had the fortune of travelling to Shanghai and Beijing a few years back and there I first had Hong You Chao Shou. My throat was numb for a minute, and from that moment I fell in love with the peppercorn. I still could not achieve that level of numbness in my recipes, but I won't give up. Now, when I smell that sichuan peppercorn in the air, I must detect the source and order some food.
Also, I've found out the hard way that low-quality pepper corns are dangerous. The seeds will burst in oil, and the hot oil may end up on your face, eye, etc.
my ex introduced me to Sichuan Pepper 40 yrs ago; I love it!
Much appreciated!
Sichuan peppercorn is one of my most favorite spices! Once you start cooking with it, you'll wonder how you got along without it! LOL!
tqvm Mandy. I m fevent supporter of your tubes tutorial. I found your detail explanation very informative and educational. Please share more with us. I am a F&B trainer. fevent cook.
Thanks!
I just ate noodles with this in it, I thought I ate something toxic cause my lips started buzzing, but after learning its just a spice I actually kind of like it!
The grand-kids call the blended condiment, tingle salt.
I have been using them in other recipes, like veg and beef soup, spaghetti, even steamed veg. I like to experiment with food. I didn't like them in scrambled eggs or tuna salad, but the rest were pretty good. There are other recipes I have used them in, and it has mostly been good.
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In Nepal they call the Szechuan peppercorn Timmur. I ate quite bit of it when I visited Kathmandu and it is perfect for curries..
Hey, I make orange chicken following your recipe and my 3 year old loves it.
I do have a request, we have a local Chinese restaurant where they have a dish called 3 pepper chicken, and we love it so much that we eat it every weekend. We love spice and have searched this recipe all over CZcams, but never got it. Can you show us how to make this dish.
Thank you in advance!
I'd love for you to show us how to make homeade tofu and tofu skins. the techniques used in making homemade soy milk would be a bonus.
âŚI give you full credit Mandy for changing my avocado toast-Sichuan peppercorns are a game changerâŚtyâ¤ď¸đśđŞ´
Iâm so happy I stumbled in your channel.. the BOMB đŁ BEST.. Ramsey Needs to learn t from you⌠the perfect Chineseâs menus..Thanks to you Iâm praised for my Lo Mein/Chow-means and egged fried rice except for pork produce and products I donât useâŚ
Can you recommend another product/produce instead of pork fat/oil etc that might made the food a similar taste đ pleaseeeeđâ¤ď¸đđ¨đŚ
Thank you for the information I was looking for. Very encouraging. Great cute video. I was curious is their a black peppercorn type?
I take want to try to grow these in my garden