Feature:
Top-quality Dahongpao Zanthoxylum bungeanum usually has plump fruits and a bright red appearance.
Careful selection and strict screening ensure that each peppercorn is of the highest quality.
Top quality is rarer than regular Sichuan peppercorns.
Taste and smell:
It has a unique spicy and slightly sweet taste, and a unique smell of aromatic, resinous and citrus.
The taste and smell are long-lasting and the flavor is intense.
Origin:
Sichuan, China. The top-quality Dahongpao peppers usually come from specific high altitudes or areas with suitable climates.
Cooking dishes:
Because of its strong flavor, it is often used in various high-end dishes and specialty cooking, such as braised in soy sauce, fried sauce, stew, etc.
It can also be used as the base for making high-end spicy hotpot or spicy hot pot.
Because of its particularly strong flavor, it is recommended to use moderate amounts so as not to affect the balance of the overall dish.
Applicable dishes:
Spicy hot pot, boiled beef, mapo tofu, pepper and sesame roasted chicken, cold vegetables, vinegar-glazed potato shreds, beef noodles, Sichuan spicy red oil
**The top-quality Dahongpao peppercorns are the best choice for fine restaurants and home cooking due to their excellent quality and unique flavor. However, due to its relatively strong spiciness and flavor, it is recommended to carefully control the amount when cooking.