Sichuan Chili Oil (四川辣椒油)

Before I had visited the Sichuan Province, I never gave chili oil much thought. The only chili oil I had ever used was the typical store bought, bottled kind. I thought the taste was just plain hot oil, and not much flavor. Now I know how different chili oils can be from brand to brand, and from region to region. This is the kind I prefer because of the depths of flavors it imparts, and honestly the nutty taste is so fragrant that the smell makes you think you could just scoop up a spoon and take a bite. I like to use it many ways, and it's an essential item for anyone cooking a true tasting Sichuan dish, because this one truly imparts all the flavors from the region.

Dumpling Dipping Sauce (水饺调料)

Dipping sauce differs from region to region in China. Just as dumplings are wrapped different in other regions as well. This is a typical dipping sauce from the Sichuan region, where my husband is from. It happens to encompass some of the commonly know regional flavors as well. A bit of garlic, cilantro, chili, bean paste, and vinegar. Most of which are not usually added to dipping sauce.

Sesame Paste (芝麻酱)

Sesame paste is quite simply ground sesame seeds and oil. It's been used in China for over 2,000 years, and is very simple to make. Store bough sesame paste comes in glass jars, and if it's refrigerated after opening, it should keep for several months. Because East Asian sesame paste is made from unhulled seeds, it is more bitter than tahini, which is the middle eastern version of sesame paste, and tends to have twice as much oil as the Chinese version. It has the texture of peanut butter, and taste similar. Sesame paste is a great natural source of vitamin E which helps to reduce the rate of aging in body cells, and aids in hair loss, according to some Chinese herbalist.