MA! (Sichuan red peppercorns often called ‘numbing spice’) and LA, or the local variety of good ‘ol red hot chili peppers. The food vendors all had their own secret concoction of fiery red oils, powders and saucy bliss. I wanted to eat them ALL!!! So… after several trips to China and eating my way through iconic cities like Beijing, Xi’an and of course all over Sichuan Province (ChengDu, LeShan Chongqing and XiChang to name a few)I started to build a flavor profile in my mind.

After each trip I was ever more inspired to not only re-create those flavors that I fell in love with but to concoct our own special recipe for my wife and daughter to have a taste of home (and for the rest of my family) to indulge in! Thus began the journey you are now joining us on.