The climate in Sichuan Basin is humid and rainy, and people living here need the strength and enthusiasm of pepper. In Sichuan cuisine, whether as the main ingredient, auxiliary material or seasoning, pepper is the darling, giving Sichuan cuisine a distinctive mark.

Pepper and Zanthoxylum bungeanum are omnipotent and overbearing magic condiments. No matter what kind of ingredients are processed with these two seasonings, the tip of your tongue is numb and your head is sweating after eating. This kind of comfortable feeling can't be given by other cuisines.

China cooking can not only invade our taste as fiercely as spicy Sichuan cuisine, but also moisten things and silently let our tongue tip appreciate the beauty of umami.