Sichuan’s numbing spiciness makes it a natural addition to hot fried chicken and other dishes where hot spice is at the forefront, like chili sauces, kung pao chicken and tofu, and dry-rubbed meats.
Green Sichuan pepper has a distinctly different taste than the red species and has become very popular in Sichuan over the past couple of decades, as its fresh, lemony taste is a great match for fish, chicken, and vegetables. It is also used frequently in hot pot and noodle dishes.
