Huizhong Yang’s Reviews > Asian Pickles: Sweet, Sour, Salty, Cured, and Fermented Preserves from Korea, Japan, China, India, and Beyond [A Cookbook] > Status Update

Just tried Page110 “Chile-Black bean oil”. The flavor is pretty awesome and familiar since I used the dried Chile sent from my hometown Hunan Prov., China. I put extra Chile in for my obsession with spicy flavor! Before adding Chiles, I firstly fried a handful of Sichuan peppercorns. People loving spicy or Sichuan flavor should definitely try this!