| Howcooks

clkmail i | 2026-04-05

Hard741servingsOriginal

clkmail i

As a graphic designer living in London, my obsession with spices began during a trip to Chengdu. On those streets, I first experienced the "numbing" sensation of Sichuan peppercorns, which felt like an electric current. Since then, I’ve been on a mission to recreate authentic Sichuan dishes in my Western kitchen. I believe true Sichuan cuisine isn't just about heat; it's a multi-layered symphony of flavors. Here, I’ll share how to find the best substitutes for Pixian broad bean paste using local ingredients and how to master the "heat control" for a perfect dry-fried green bean dish.

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