" 'You can't cook Sichuan food without huajiao.' said Wang Dinggeng, the chef at Grand Sichuan International on Second Avenue. 'You can't get that special ma la flavor.' he said of the peppercorns' numbing (ma) and burning (la) effects."
" 'You can't cook Sichuan food without huajiao.' said Wang Dinggeng, the chef at Grand Sichuan International on Second Avenue. 'You can't get that special ma la flavor.' he said of the peppercorns' numbing (ma) and burning (la) effects."