Sichuan pantry precision

Pixian doubanjiang is fermented broad-bean chile paste. It brings salt, chile, fermentation, and deep red oil when fried. Generic chile bean sauce or Korean gochujang will not behave the same.

Sichuan peppercorn should be fresh and aromatic. Red is warmer, deeper, and classic in many dishes; green is brighter, citrusy, and electric. Quality and freshness matter more than red-vs-green hierarchy.

Yacai vs zhacai: yacai is preserved mustard greens/stems, used in dan dan noodles and dry-fried beans. Zhacai is preserved mustard stem/tuber, crunchy and often sliced. Do not collapse them.

Vinegar: Chinkiang/Zhenjiang black vinegar is accessible and useful, but Sichuan's Baoning vinegar is more regionally specific. Use Chinkiang as a practical substitute when needed.

Oil: roasted rapeseed oil (caiziyou) is a Sichuan flavor in its own right. Neutral oil works mechanically but loses that nutty depth.