Key here is to fry Sichuan pepper temporarily to extract just its flavor and will be filtered out from the actual sauce. could also be served in a Sichuan restaurant: Cabbage leaves and flat noodles are cooked in derives from the related species Z. schinifolium and lime fragrance, similar to the Japanese species. unique climate, few spices can be grown in Tibet; instead, flavour­ings of sancho [산초] And,about the hotpot, the more you eat, the more you feel hungry,” he said. Our focus on local interpretations of Asian inspired cuisine is well represented in the diverse menu we offer. citri) SICHUAN (CHINESE) RESTAURANT & BAR is a casual, energetic, contemporary family restaurant located in Chabahil. Sichuan pepper - Sichuan pepper (Chinese: 花椒; pinyin: huājiāo) is a spice from the Sichuan cuisine of China's southwestern Sichuan Province. The national Sichuan hotpot, one of the shining stars in Chinese food culture, which dates back to about 200 years, is unique for its taste: spicy and fresh.To achieve this taste, it is based on three main elements—hotpot soup,seasoning, and the food. But, sometimes the road in the border is blocked because of landslides, leading to shortages. it reminds more of rose and Recipe: Nepali Meat and Vegetable Momos (groups.google.com), Sichuan Food’s Signature Fire Is Becoming Hard to Find — About the Ban of Sichuan Pepper in the USA, Sichuan is hot and spicy; the food too! Undoubtedly it is one of the key locations of historic importance in Patan. The most popular version of this dish, sha momo [ཤ་མོག་མོག་], uses a stuffing myrtle leaves. Twig of the Indonesian relative of Sichuan pepper, Z. There are several options for soups. For the future, he plans to continue operating the Jiudingyuan Hotpot Restaurant till it becomes the best one in Kathmandu. In preparation of food, Nepalese people make extensive use of spices such as ginger, garlic, turmeric, coriander, cilantro – the leaf of the coriander plant, pepper, timmur – a unique Himalayan pepper, cumin, … Sichuan pepper is one of the few spices important for Nepali , Tibetan and Bhutanese cookery of the Himalayas, because few spices can be grown there. to kill any bacteria present. Instead it has slight lemony characteristics. its easy availability and large distribution in Eurasia. One Himalayan specialty is the momo, a dumpling stuffed with vegetables, cottage cheese, or minced yak or beef, and flavored with Sichuan pepper, garlic, ginger, and onion. Tibetan cooking also makes use of the combination of chiles with Feel free to reach us out for your need. black pepper found in Western super­markets. The same type of Si­chuan pep­per is one of the few spices im­portant in the cui­sines of the of Tibetan families. Because of the To serve our customers better we take custom order for your need. This site works better with JavaScript enabled! Usually, customers come to have hotpot at night. Sumatra, where it is used as a spice by a few ethnic groups. black pepper found in Western super­markets. sangsang, bits of pork meat and viscera stewed in a by a mixture of Chinese or Japanese Sichuan pepper plus some fresh “For me, the real soul of hotpot dates back to my childhood, when I bought chicken claws from the store and rolled it in pepper powder. yak broth, but today more often steamed due to Chinese influence. Sumatra, where it is used as a spice by a few ethnic groups. If the seasoning is adapted, it can also work. Find Sichuan Province Latest News, Videos & Pictures on Sichuan Province and see latest updates, news, information from NDTV.COM. a formerly animistic and now Christian people inhabiting a small area in which is sprinkled over noodle soups and hotpots. Water pepper seeds have a much increased pungency, and it is remarkable This kind of encounter happens quite often. Chinese). citri) Indonesian Sichuan pepper is most characteristic for the cuisine of the Batak, By the combination of Sichuan pepper, chilli flakes and salt it makes a spicy but delicious blend used to season endless varieties of the dish. As a Sichuan man who grew up with hotpot culture, he brought the original Sichuan hotpot culture to Nepal, and now his restaurant is one of few Sichuan hotpot restaurants in Kathmandu. vegetarian momo stuffed with cheese, potatoes oder green vegetables have become popular. Last week I wrote about the growing trend of Northwestern Chinese food in Philadelphia and New York. The Japanese variant of Sichuan pepper is Upper left Nepali, Sichuan pepper stem with fruits and prickles, Female flowers and last year’s fruits of. Directions: 1. Yet another type of Sichuan pepper grows wild on the Indonesian island With the climate crisis, people all over the world are suddenly conscious of what they eat. The Sichuan-Tibet Railway is a strategic, 1,011-kilometer-long rail link running from Ya'an in Sichuan Province to Nyingchi in Southwest China's Tibet Autonomous Region - a project set to benefit many in the region. “Hotpot used to be purely spicy. Because of the of the most frequently used spices in the cuisine of Nepal, especially in medium elevetation. crushed garlic, dark sesame Let’s stir. thick, spicy sauce containing pig’s blood. to kill any bacteria present. of ground meat (typically, mutton or yak) flavoured with Sichuan pepper, 8 were here. of foods (meat, fish, vegetables), sometimes even for kim Contact me with questions, suggestions, complaints, …. jiao; it is used for a wide variety Once, two European tourists came to his restaurant accidentally, and tried hotpot. See also lemon grass for Indonesian cookery in general. At night, a young Chinese couple enters the JiudingyuanSichuan Hotpot Restaurant in Jyatha, Thamel, and asks everyone, “Who would like to join us for hotpot? (gluckman.com), Faa jiu, Wuh jiu mukh; Faa jiu, Ngaih jiu (, Pepř sečuánský, Sanšó koření, Japonský pepř, Čínský pepř, Setsuanin pippuri, Anispippuri, Pippuriruutapuu, Szechuan-Pfeffer, Chinesischer Pfeffer, Japanischer Pfeffer, Blütenpfeffer, Bergpfeffer, Gelbholzbaum, Anispfeffer; Indonesischer Zitronenpfeffer (, Poivre du Setchuan, Poivre du Sichuan, Baies de Szechuan, Ánizsbors, Kínai bors, Szecsuáni bors, Japánbors, Virágbors, JaponiÅ¡kas pipiras, Pipirinė uosrÅ«tė; Plokščiadyglė uosrÅ«tė (, Yaponskij perets, Sychuanskij perets, Sancho, Dắng cay, Sẻn gai, Sẻn, Hạt sẻn, Sâng, Hoàng lục, Xuyên tiêu, Cây hoàng mộc hôi, Cóc hôi, Sẻn lá to, Hoàng mộc nhiều gai, Muồng truổng, Hoàng mọc dài, Dried fruits and seeds of the Korean species, Four types of culinary Sichuan pepper: cookbooks, this spice is sometimes termed Indonesian lemon pepper, which Set aside to cool. Chinese). One Himalayan specialty is the momo , a dumpling stuffed with vegetables, cottage cheese or minced yak meat, beef or pork and flavoured with Sichuan pepper, … garlic, ginger and except with the prior written permission of ECS Media Pvt. it is called tirphal [तिरफळ] in Marathi and Timmur (Zanthoxylum armatum) is dark brown in color and has a strong citrusy flavor whereas sichuan … discussion of hot spices. (Gujarat, Maharashtra, Goa, Karnataka), where it is used for fish dishes. And still later, more friends joined their meal. Nepali Sichuan pepper is used for curries and pickles; it’s one Chinese Sichuan peppercorns are prized in Nepali and Tibetan cuisine. Sichuan Pepper is a berry which has a prickly outer husk and grows extensively in the mountain regions of Sichuan in Southwestern China. So far, 120 Nepali tourism professionals have graduated 6-month long Chinese language training, each 40 professionals in 2016, 2017 and 2018. spread of the citrus canker disease. Presently India is the main market, but with distillation into essential oils, other overseas markets will surely become available. “Then you don’t need to pay for it,” Zhang Chao answered. The food will be prepared by chef Yam Bahadur Chhetri. After retiring, he wanted to be a chef and learned from his uncle, a famous chef in Xinjiang Province,but he found that if he did it, he might just be a chef for his whole life.Instead, what he wanted was to learn management,so he chose to work in the kitchen of a Sichuan hotpot restaurant,learning how to manage the kitchen, choose, and match food materials for a few years.Then, he worked as anofficer, as per his parents’ wish. Among all the foods in the hotpot, yachang(duck intestine) and maodu(beef stomach) are the most popular. dish of Tibet and Nepal is a kind of stuffed pasta called momo [मोःमोः, མོག་མོག་]. unique climate, few spices can be grown in Tibet; instead, flavour­ings of Ltd. In such a case, he tries to find some replaceable food material in the local market. peppery heat, paracress, and, to a lesser extent, bacterium (Xanthomonas axonopodis pv. Sometimes, they are fried after steaming. oil and ground Sichuan pepper. What do you think? the Northern part of Sumatra. Yet another type of Sichuan pepper grows wild on the Indonesian island used for the water-boiled beef; on serving, it is flavoured with chile paste, Waiters are also taught how to make it.Usually, the seasoning he makes include sesame oil, sesame, peanut granule, oyster sauce, coriander, scallions, garlic,and Lao Gan Ma oil. It is often mistaken for black pepper, but has an entirely different flavor and is, in fact, not … lemon grass or better lemon myrtle leaves. After several days, I don’t know what happened, but they were sitting together to have hotpot in my restaurant,” said Zhang Chao. garlic, ginger and Sichuan pepper with slightly larger capsules (Z. rhetsa = Z. limonella); Not only Chinese people, but Nepali people also like having hotpot together. crushed garlic, dark sesame Gernot Katzer a quite salty broth augmented with soy sauce, which is remarkably close to the liquid (treabgxngmre), Various indices to search for a particular spice, All English spice names, sorted alphabetically, More than 10000 spice names in 70+ languages, Search spices names in Old and Modern Greek, Search spices names in Rus­sian, Bul­ga­rian, Kazakh,…, Search spices names in Hebrew and Yiddish, Search spice names in Arabic, Farsi, Urdu,…, Search spice names in Hindi, Bengali, Tamil, Telugu,…, Search spice names in Chi­nese and Japanese, Spices sorted according to region of origin or frequent usage, Spices sorted according to plant families, Spices sorted according to part of the plant, Index of spice mixtures and their main ingredients, Some introduction, definition, notes on copyright…, Overview on this site, plant chemistry,…, Some books on spices, ethnic cookery, chemistry, scripts…, Detailed listing of all photos, copyright…, Commercial sources for spices and ethnical flavourings, Die Seite können Sie auch auf Deutsch lesen. They're actually seed husks, not peppercorns. also used to flavour meats fried on a hot plate Copyright ©2020 ECS Media Pvt. Citrus canker is caused by a It was believed that vegetables should be 30% of the main meal, and that flower pepper could help ward off cold. Contents. The spicy noodle soup malaphing [མ་ལ་ཕིང་] It could perhaps be substituted Import of Sichuan pepper to the USA was lifted in 2005 for Sichuan pepper that had been heat-treated in order Seasoning gives the food unique interpretation and personal taste.In the beginning, he wondered why there were not many customers in his restaurant, since the food materials were of good quality and everything was fine. Japanese Sichuan pepper is mostly traded ground, and it has both a fresh, and together with either garlic water or a fiery chile sauce. Korean cuisine is probably the only in the world that utilizes two different Modification date: 29 Feb 2012 cheap and best chinese,indian and nepali food in boudha,dharatol. On the other hand, It could perhaps be substituted Indonesian Sichuan pepper is most characteristic for the cuisine of the Batak, the USA do no longer rely on smuggled spices. Despite its name, Sichuan pepper is actually not a pepper, but dried berry of a type of ash shrub that has a unique peppery and lemony aroma. The Governor of Sichuan Provincial People’s Government H.E. He welcomes customers warmly, and helps them order the hotpot soup first. cassia than They are served dry, often topped with chopped chives, particularly citrus fruits; being highly contagious and impossible to cure, Batak food is quite hot and spicy, e. g., Nepal pepper - Szechuan pepper, Sichuan pepper, Chinese pepper, (Z. armatum) - Timmur - (टिम्मुर, तिम्बुर) Also known as ban timmur or Nepali pepper, this is a highly pungent, sharp tasting dried berry from the prickly ash shrub family. acanthopodium Contrasting the conventional Indian cooking habits, it is normally not combined ” Maybe that is the charm of pepper. Therefore, he should satisfy customers’ tastes from different regions.The seasoning he made may not be suitable for customers from the northern part of China. that infects several members of family Rutaceae, pungency. All components are ground together to a coarse texture. They kind of blamed mefor not helping them at the beginning,”he joked. But, later, they called some friends to join them, saying that the taste was really delicious. The national of Tibetan families. Considering this, Hyatt Regency Kathmandu is launching 10-day long ‘Sichuan Food Festival’ that kicks off on August 16 at The Café. I had been having hotpot since I was a kid, and my favorite food is also hotpot,”said Zhang.He cares about the seasoning a lot, and often help customers make seasoning if they are not familiar with hotpot. We are only 1 minutes away from Chabahil Stupa. They're fragrant and lemony, not purely spicy. animal origin are used, especially various types of cheese. They are served dry, often topped with chopped chives, Sometimes, they are fried after steaming. “Once, some Chinese were sitting in the restaurant and heard someone speaking their hometown language at the next table. Sichuan Airlines - Sichuan Airlines Co., Ltd. (Chinese: 四川航空) is a Chinese airline based in Chengdu Shuangliu International Airport in Chengdu, Sichuan Province, and is the largest … leaves. Ltd. All rights reserved. Pradeep K Gyawali delivered a lecture on ‘Nepal-China Relations and Development Prospects in the Trans-Himalayan Region’ at Sichuan … Now, people prefer healthy lifestyle. For the Chinese, here is where they find themselves belonging and fulfilling their craving for food of their motherland. The pepper itself is not pungent or hot like other peppers. They just turned around and started to talk. He served in the army initially, working in the kitchen. For fear of importing new strains of the pathogen, the some­what purple-hued capsules are signifi­cantly more pun­gent than the Chinese The spice, in Indo­nesia known as andaliman, is less pungent Its dark-colored berries give you a pretty tintling feeling on the tip of your tongue as they taste like citrus in a way you never experienced before. peppery heat, paracress, and, to a lesser extent, Even those Nepali waiters can speak a little bit of the Sichuan language.” “What if it is fake?” asked the customers. While oil is heating up, let’s add Sichuan pepper. Sichuan pepper has a unique aroma and flavour that is not hot or pungent like black, white or chili peppers. (teppanyaki [鉄板焼き, てっぱんやき]); “Then you don’t need to pay for it,” Zhang Chao answered. Zhang Chao has received such questions a lot since he opened the restaurant, Jiudingyuan Sichuan Hotpot Restaurant,in Thamelin June 2018. For Sichuan people, original Sichuan spicy hotpot is recommended, while for Cantonese people from southern part of China, and European customers, soup pot is better, included in which are some Chinese herbingredients likeAngelica sinensis,dangshen, medlar,etc.If people from different areas eat together, double-flavor hotpot is the choice.The degree of spiciness is also adapted based on this. Then, he also wants to import some other snacks from Sichuan food culture toThamel,like lengzhanzhan, a fast food that is eaten after putting sauce on it. Sichuan Pepper is a commonly used spice in Chinese, Tibetan, Nepali, and Indian cuisine.It is derived from at least two species of the global genus Zanthoxylum, including Z. simulans and Z. bungeanum.. The spice, in Indo­nesia known as andaliman, is less pungent By Aruna … white pepper, particularly outside of Japan. Earlier today, Foreign Minister Hon. Thus, Sichuan pepper cannot be used to prepare hot food. Explore more on Sichuan Province. Sichuan Pepper “टिम्मुर”: 1/2 tablespoon; Oil need to be really hot for this sauce. They had no idea how to make seasoning, so just imitated what other Chinese customers did, but the effect was not so good. Chinese Sichuan pepper is a fully satisfying substitute. several herbal products, including Chinese Sichuan pepper. The spicier it is, the more you want to eat. banned in recent years in order to prevent vegetarian momo stuffed with cheese, potatoes oder green vegetables have become popular. From his perspective, he could not earn money from that table. However,thelife of an officer was too boring for him. On Indonesia’s main island, Jawa, there is another local type of Sichuan The husk or hull (pericarp) around the seeds may be used whole, especially in Sichuan … Usage of that otherwithe unknown spice is mostly restricted to India’s West coast Talking about its origin, Sichuan hotpot was born in a wharf called Xiaomitan,which is located beside Yangtze River in Luzhou,Sichuan Province. than other types of Sichuan pepper and has a more intensive Instead, it has slight lemony overtones and creates a tingly numbness in the mouth that sets the stage for hot spices.he rural people apply the powder of its seeds on their legs to get rid of leech infestation while. Import of Sichuan pepper to the USA was There are more varieties around the world. Having hotpot together with family or friends is a very happy occasion. The ban was My favorite palak paneer , cheese balls and vegetarian pizza ️ I was in India... fantastic burger and music playlist The burger was to die for. Then, he swore to open a restaurant in the future so that he could eat whatever he wanted. The dark and The cuisine of the Sichuan region is known to be pungent, spicy and colorful, redolent with … However, not all the people can be so lucky to have hotpot with their friends all the time, but that doesn’t change the spirit of eating together. Minister and the Nepali delegation this evening. The same type of Si­chuan pep­per is one of the few spices im­portant in the cui­sines of the Sichuan pepper cannot really be called fiery, but it has an unusual Sichuan Pepper (also known as Szechuan pepper or Chinese pepper) is a common ingredient in Chinese, Nepali and Tibetan cuisine. Like, a Chinese tourist met one guy from his hometown in the street, and then they had hotpot together three times. According to my sparse literature, In Indonesian The only other spices with a similar anaesthetic power are Tasmanian pepper, which additionally can provide true “Nepal has received unprecedented religious and tourism mileage as Birthplace of Lord Buddha during the expo,” reads a statement … “Especially for making seasoning, what I make is real original seasoning from Sichuan hotpot. Tibetan cooking also makes use of the combination of chiles with The most popular version of this dish, sha momo [ཤ་མོག་མོག་], uses a stuffing Finally, there were 30 Nepali men having hotpot together! lime fragrance, similar to the Japanese species. The only other spices with a similar anaesthetic power are Tasmanian pepper, which additionally can provide true ... Rome2rio makes travelling from Sichuan to … distinct from Japanese sansho; is has a mild, aromatic They have a numbing effect on the lips and tongue, which opens the taste buds to other sensations. Nepali Sichuan pepper is used for curries and pickles; it’s one of the most frequently used spices in the cuisine of Nepal, especially in medium elevetation. See also lemon grass for Indonesian cookery in general. The international border between China (Tibet Autonomous Region) and Nepal runs across its summit point. dish of Tibet and Nepal is a kind of stuffed pasta called momo [मोःमोः, མོག་མོག་]. could also be served in a Sichuan restaurant: Cabbage leaves and flat noodles are cooked in Alongside the Kathmandu valley itself,... Join our newsletter to get exclusive articles on every issue of ECS Nepal. Fish out tomatoes, garlic, and chilies from the pot into the blender. Sichuan pepper is also one of the five ingredients in the famous Chinese … Sichuan pepper, quite obviously a culinary loan of mala foods from China; after all, Tibet borders the For fear of importing new strains of the pathogen, the Boatmen started to cook after arriving, and they usually had only a pot with water. Sichuan customers use sesame oil, while northeast people prefer sesame paste. Both sides have been carrying out activities in culture and youth sectors as per the provisions of the MoU on Cultural Cooperation-1999 and MoU on Youth Exchange-2009. fruits remind of anise. Zhang Chao was asked,“Is this the real original Sichuan hotpot?” He replied, “Desks,chairs,chef,spices,and food in this restaurant are all from China,except these seven Nepali waiters. See more ideas about Sichuan pepper, Sichuan, Stuffed peppers. Zhang Chao shared a story: once there were two Nepali men who ordered two dishes in his restaurant. is a uniquely Korean flavouring wholly and together with either garlic water or a fiery chile sauce. water pepper tickling pungency, which He gradually understood that,besides Sichuan people, the number of people from northeast part of China staying in Nepal is also high. After the cooking method spread to Chongqing Province, some workers picked up some viscera from the cattle farm and cut them into pieces to boil in the pot. The ground seeds often flavour pickles and hot sauces. must not be confused with the lemon-flavoured The food ingredients in Zhang Chao’s restaurant are imported from China. It is very common for all kinds of pickles, but usually employed in small amounts, such that the fragrance but not the numbing pungency is transmitted to the foods. Sep 14, 2017 - Explore Liangxinhuo's board "Sichuan pepper" on Pinterest. It was super spicy, but you just wanted more. fiery Sichuan province, and today that province also houses a significant number The spiciness would be a little bit more for Mandarin people, while Sichuan people would be provided the normal spiciness. 苔, のり]). onion. In Indonesian 1 teaspoon Nepali Sichuan pepper (adjust more or less than suggested per taste) 1 large lemon, squeezed salt to taste. It is often mistaken for black pepper, but has an entirely different flavor and … It is characterized by its mouth-numbing properties, typical for numerous dishes from the Sichuan province of China. the Northern part of Sumatra. It is expected to take 10 years to complete the project, which is expected to be completed in 2030. leaves. It is so lucky to meet you here.” After talking for a while, they started eating, with endless steam emanating from the pot. a quite salty broth augmented with soy sauce, which is remarkably close to the liquid karangeang in Western Jawa. Net Wt - 3.5 oz (100 gm) Edible Uses Timmur is used in chutney, pickles, salad or vegetables. citrus canker now poses a severe threat to the orange industry in Florida. ones; their scent is very strong, almost per­vasive, and very spicy; several herbal products, including Chinese Sichuan pepper. sangsang, bits of pork meat and viscera stewed in a than other types of Sichuan pepper and has a more intensive See also negro pepper for a more detailed Only the two of us cannot eat so much.” Zhang Chao turned around and replied, “I will join you guys.” As they sat down, a middle-aged Chinese man got close to the couple and started a conversation. The pepper itself is not pungent or hot like other peppers. to 9p.m. triphala [ત્રિફળા] in Gujarati. Nepalese food is famous for its nutritional value and exquisite taste. It was Zhang Chao’s dream of establishing a restaurant when he was a child. Timmur grows wild in many parts of the Himalayas. Let’s pour oil and turn the heat to high. the leaves have a coriander flavour, and the Sichuan pepper, also known as Chinese coriander, a commonly used spice in Chinese, Tibetan, Nepali, and Indian cuisine. the USA do no longer rely on smuggled spices. The variety of food expanded to hundreds of items gradually, including vegetables, viscera, meats, etc. pepper in culinary use: Z. avicennae, also known as Food & Drug Administration (FDA) had set a general ban on “Yes! Gathering together, sharing food, and enjoying the meal express the meaning of containment of Sichuan hotpot culture, which also represents one of the important characteristics in Chinese culture.“Next time you want to have hotpot, just send a message in Wechat, then we can do it.”. “You should have hotpot with a group, and eat the spicy food till you can’t stand it and have to run to drink water, and your clothes are covered with the smell of hotpot after leaving the restaurant,” said Zhang Chao. He jokes that, sometimes, Sichuan people do not tell him their hometown, but their accent betrays them. Unlike other Chinese cuisine, hotpot needs a long time to finish, so it is the time to talk with people sitting next to you, with steam filling the air. pepper in culinary use: Z. avicennae, also known as Sichuan peppercorns are full of surprises. See also negro pepper for a more detailed that this spice is not used traditionally in the cooking of any country, despite a formerly animistic and now Christian people inhabiting a small area in lemon grass or better lemon animal origin are used, especially various types of cheese. Italian, Nepali, Indian, Fusion, Vegetarian Friendly, Vegan Options Kathmandu is a quality Indian /Nepalese/Italian restaurant in Chengdu. Sichuan Pepper (also known as Szechuan pepper or Chinese pepper) is a common ingredient in Chinese, Nepali and Tibetan cuisine. Sometimes,if the customer wants to eat something special, Zhang Chao can prepare it in advance. Particularly among the Tibetan diaspora in India, pleasant lime fragrance and a well-developed Language: Nepali (official language) and English Currency: Nepalese Rupee (NPR) Time Zone: Nepal Standard Time (UTC +05:45) Emergency Call: 100 for police,101 for fire,102 for medical Bordering Countries: India and China Economy: Services (48.5%), Agriculture (36.1%) and Industry (15.4%) Ethnic Groups: Tharu people, … fruits remind of anise. Sichuan pepper (Timur) is one of a few Nepali spices available for export. Even those Nepali waiters can speak a little bit of the Sichuan language.” “What if it is fake?” asked the customers. flavour somewhat in between of Thai horapha basil and star anise. onion. It is very common for all kinds of pickles, but usually unfortunately, it is often substituted by the cheaper Hima­layan peoples, for example in Tibetan and Bhutanese cookery. Besides these options, there are also flower pepper oil, sesame paste,home-made pepper,Lao Gan Ma chili sauce,chili powder, and so on.More options will be provided in the future, such as fermented bean curd and beef paste. among other spices. the same species as Japanese sansho and very similar to Chinese In Nepali cooking, a local species of Si­chuan pepper (Z. Zhang Chao has received such questions a lot since he opened the restaurant, Jiudingyuan Sichuan Hotpot Restaurant,in Thamelin June 2018. Uses; Benefits; Cautions; Interactions; Other names; References; Uses. Most people associate Sichuan pepper with a tingling sensation after eating. At that time, his family was poor.He told his mother that he wanted to eat meat,but his mother told him to climb and bite the tree instead.