I'm cooking a lot from Fuchsia Dunlop's Sichuan cookbook (one of my 5 favorite cookbooks, now. Picked up from a recc of John Thorne's.) But I'm having trouble finding certain ingredients, especially Sichuan chili paste. Not regular chili paste, and not the chili bean paste made with fermented favas. But the kind made from red sichuan chiles, pickled.
Anybody know anywhere where I can find this?
Also pickled chiles - pao hai jiao, says my cookbook, whole?
Also, anybody know where I can find Sichuan dried chiles, called facing heaven chiles? Cookbook says chao tian jiao or qi xing jiao. The flavor I'm getting from using usual chinese red chiles is sharper, and has different notes on the low end. Burn's different, too.