1# Sichuan pantry precision
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 3**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.
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 5**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.
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 7**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.
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 9**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.
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11**Oil**: roasted rapeseed oil (_caiziyou_) is a Sichuan flavor in its own right. Neutral oil works mechanically but loses that nutty depth.