Working my way through the many vegetarian dishes in Fuchsia Dunlop's fantastic new Sichuanese cookbook, "Land of Plenty," I've come across a few ingredients that are tough to find. I'm familiar with the Bay Area's Chinese markets, so I hope that only those who know for sure that I can find the specific items listed below will offer me guidance.
Chao2 Tian1 Jiao1, or "facing heaven peppers"
Pao4 Hai3 Jiao1, or "pickled sea peppers"
Pickled chile paste from Sichuan
I was able to find the fermented black beans with ginger and the chile paste (dou4 ban1 jiang4) that Dunlop recommends at the market on Irving and 25th Avenue.
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