關於 peppercorn oil numbing ，我們在網路上蒐集到這些相關的討論、資訊與評價

Life got off pretty nicely with a Michelin 2* 🌟🌟

• 🦀 Crab Roe huge Xiao Loong Bao, or a 蟹粉灌湯包. 正到講你都唔信 😋😋😋

• The Chili Poached Fish 水煮飄香沸騰魚 MOP $338 here comes with many slices of Mandarin fish, and also surprisingly served with Japanese Udon instead of 薯粉. I really loved this dish, but I think the Sichuan Peppercorn & Oil input could be even stronger... apparently many restaurants down South of China especially in Canton 廣東省 region think customers aren’t used to that Sichuan Pink or Green Peppercorn tongue numbing taste Sensation associated with Sichuan cuisine. As a Michelin 2 Starred 🌟🌟 rated restaurant Representative here however, I think a bold Chef & Kitchen will educate customers on how it shud be served too somehow!

• Toffeed Banana 拔絲香蕉 was really well executed too 【風味居 Feng Wei Ju, 星際酒店 Star World Hotel, Macau】#Macau #澳門美食 #米芝蓮 #Michelin2Stars #HKEMacau 🇲🇴

Malaysian vendor makes mala spicy noodles. Mala sauce is a popular oily, spicy, and numbing Chinese sauce which consists of Sichuanese peppercorn, chili pepper and various spices simmered with oil.

Delicious sliced fatty pork slices with noodle and vegetables in broth. Dan Dan noodles with ground pork, doused in Sichuanese mala (麻辣) or , "hot and numbing," chili oil. Seen in Chengdu, China's Jinli Old Ancient Street.

Dandan noodles or dandanmian (traditional Chinese: 擔擔麵, simplified Chinese: 担担面) is a noodle dish originating from Chinese Sichuan cuisine. It consists of a spicy sauce containing preserved vegetables (often including zha cai (榨菜), lower enlarged mustard stems, or ya cai (芽菜), upper mustard stems), chili oil, Sichuan pepper, minced pork, and scallions served over noodles.

Sesame paste and/or peanut butter is sometimes added, and occasionally replaces the spicy sauce, usually in the Taiwanese and American Chinese style of the dish. In this case, dandanmian is considered as a variation of ma jiang mian (麻醬麵), sesame sauce noodles. In American Chinese cuisine, dandanmian is often sweeter, less spicy, and less soupy than its Sichuan counterpart.