Sichuan cuisine is misunderstood, explained Zhi Min Zhu, Mountain House’s culinary director. According to Zhu, people hear “Sichuan” and think only of heat, but the cuisine is about balance and complexity.
Online sources claim the defining taste of Sichuan food is known as málà, or numbing and spicy, which is created by combining red chilies with Sichuan peppercorns. The result is a citrusy, buzzing numbing effect.
“The peppercorn creates a numbing sensation that isn’t just spice — it opens the palate,” said Zhu. “The layering of fermented, fresh and dried ingredients creates depth that takes years to learn how to execute properly.” . . .
Read the entire article at Pasadena Weekly.
Jessica Koslow 