Hainan Island Fermented White Pepper ( Bai Hu Jiao)

Hainan Island Fermented White Pepper ( Bai Hu Jiao)These fermented white peppercorns are a product of Qionghai, on tropical Hainan Island, the famed source of China's best white pepper. Used widely in Chinese cuisines, white pepper is the pepper of choice in China, where "unsightly" black pepper is much less popular. While used less frequently in Sichuan cuisine, which favors the unrelated Sichuan pepper, white pepper is a must have ingredient for Cantonese food. You will recognize it as part of the

5 inches long

also includes a glass insert to push the pickles down farther into the brine

Facing heaven zi dan tou chilies

you can make the sauce for dry pot from scratch but it will require almost every ingredient in your Sichuan pantry and then some

We at The Mala Market hand-package them weekly

Note its generous size of 8 ounces in a world of 5-6 ounce chili crisps

which also makes the popular 1-year Juan Cheng brand

the British chef and author of The Food of Sichuan

Perhaps the most elusive Sichuan ingredient: pickled er jing tiao chilies

In contrast

the restaurant chain's owner

with the wok made by the best known brand weighing in at nearly 13 pounds