Spicy Bean Paste
This is a must-have sauce for my Sichuan dishes, like Whole Fish with Bean Paste and Eggplant with Garlic Sauce. Bean paste is made from fermented broad beans, soybean, salt, and spices. It has plain and spicy versions. The spicy bean paste contains chili peppers. The one I use is made in Sichuan and I buy from the local Asian market. If you don’t have an Asian market by you, check it out on amazon.com for some alternatives:
Bean Sauce – Hot, Szechuan Style
Lee Kum Kee Chili Bean Sauce (Toban Djan)
Here’s the one I use but it can only be found in a few Asian stores:
Chinese Dark Vinegar
This is my favorite vinegar for cooking and noodles.
Soy sauce originated in China over 2000 years ago. It is produced by fermenting soybeans, along with water and salt and other ingredients. I tired many brands, and I like Perl River Bridge soy sauce. It has good taste and is not overpowering. You may have seen in my videos. While light soy sauce is used for noodles and stir-fried dishes, dark soy sauce is usually for marinating.
Pearl River Bridge Superior Light Soy Sauce, 16.9-Ounce Bottle (Pack of 2)
Pearl River Bridge Superior Dark Soy Sauce, 16.9-Ounce Glass Bottles (Pack of 2)
Chinese Cooking Wine
Cooking wine is used very often in Chinese cuisine. It enhances the flavor of meat and fish. I use Shaoxing cooking wine, a famous brand in China.
SHAOHSING RICE COOKING WINE 2x750ML
Sichuan pepper is very unique spice for Sichuan cuisine. It has tingly numb flavor, very different from white pepper and black pepper. I use whole Sichuan pepper in cooking and powder for dressing dishes, like Mapo Tofu.
Szechuan Peppercorns 4 oz.