Sichuan pepper is not like any of its namesakes, the smell and taste are unique. It has a citrus aroma, in fact, it is a member of the citrus family and creates a mild pleasant numbness in the mouth.
Doubanjiang or douban is a salty spicy paste made from fermented broad beans, soya beans and rice and red chillies. It is known as ‘ the soul of Sichuan cuisine'
Tofu or bean curd is made from soy milk. In a process similar to making cheese it is first made into curds which are pressed into blocks.
Douchi ( 豆豉 ) are semi-dried fermented and salted black soybeans used in Chinese cooking. The finished taste is both sweet and salty so the beans are used sparingly as a flavouring to dishes.
Hoisin sauce is a dark, thick, sweet Chinese condiment used in recipes such as stir-fries, brushed on to meats before roasting, or as a dip
Chinese Five Spice is a staple in Chinese kitchens although not used in every recipe.