The Sichuan a.k.a Szechuan province of China is known for its fiery cuisine. A common ingredient in Sichaun cuisine is crushed red chili pepper -- seeds and all. That is interesting because chilies are native to the Americas and reached China only in the 1600s. Before the chilies arrived to China, a native spice, the Sichuan pepper was common. The taste of the Sichuan pepper is not hot like the chili or pungent and clean like black pepper, but a little lemony and rather vague. You could not import Sichuan pepper to the US until recently.
I made a popular dish recently, called the Sichuan Beef. I used top sirloin steak and sliced it as thin as I could, but it is clear to me that I need more practice dicing things finely with a cleaver. The kitchen got a bit oily with all that frying in batches. Two pounds of top sirloin lasted of all 3 hours for 3 persons and a toddler.
