Szechuan pepper's unique aroma and flavour is not spicy or pungent like black, white, or chili peppers. Instead, it has slight lemony overtones and creates a tingly numbness in the mouth (caused by its 3% of hydroxy alpha sanshool) that sets the stage for hot spices.
Yu-Xiang, literally called fish (Yu) fragrance (Xiang), is a seasoning mixture in Chinese cuisine, it also refers to the resulting sauce in which meat or vegetables are cooked. The mixture is almost always composed of sugar, vinegar, fermented soy and chili paste, soy sauce and pickled chili peppers.
Kung Po chicken is a spicy, stir-fried Chinese dish made with diced chicken, peanuts, vegetables (traditionally leek only), sugar, vinegar, Szechuan pepper corns and chili peppers. The classic dish in Szechuan cuisine originated in the Szechuan province.
Mapo Tofu is a popular Chinese dish from Szechuan province. It consists Tofu in a spicy sauce, typically a thin, oily, and bright red suspension, based on fermented broadbean and chili paste, fermented black beans along with minced beef.
The term Ma-La is a combination of two tastes: "numbing" (Ma) and "spicy" (La), referring to the feeling in the mouth after eating it. The numbness is caused by Szechuan pepper corn, which contains 30% hydroxy-alpha-sanshool.