Sichuan Pepper | A Wild Spice That Makes Your Tongue Tingle｜花椒｜一顆讓舌尖“觸電” 的山野香料

從枝頭摘下一串青紅，大火焙出酥麻，熱油逼出辛香，這是花椒與時間的雙向奔赴。

磨成粉，是辣料理的靈魂底色；煉成油，是涼菜的點睛之筆。
六道家常菜，是花椒的六種不同情緒——
是雞絲的麻，鍋巴的脆，青椒的爽，肉片的嫩，豆角的韌，還有那鍋滾燙的青椒雞煲。

一椒一味，百轉千迴，以麻為引，把山野的饋贈，變成餐桌的日常。

Plucked from the branch—a cluster of green and red—the peppercorns are roasted over high heat to release their signature numbing tingle and infused into hot oil to draw out their spicy aroma; it is a perfect union of the spice and the passage of time.

Ground into powder, they form the soulful foundation of spicy, numbing dishes; rendered into oil, they provide the finishing touch that elevates cold appetizers.
Six home-style dishes reveal six distinct moods of the Sichuan peppercorn:
The numbing sensation in shredded chicken, the crispness of scorched rice, the refreshing snap of green peppers, the tenderness of sliced ​​meat, the firm texture of long beans, and the bubbling heat of a green pepper chicken clay pot.

Each peppercorn holds a unique flavor, offering a complex, lingering experience; using that signature numbness as a guide, the gifts of the wild are transformed into everyday delights on the dining table.

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