Sichuan pivots and history

Chiles arrived from the Americas and became central later; Sichuan peppercorn is older. That matters because the cuisine is a historical evolution, not a timeless chile caricature.

Without doubanjiang, Sichuan peppercorn, and pickled/fermented notes, mapo tofu becomes something else. Without vinegar and sugar, yúxiāng loses its shape. Without fresh peppercorn, a mala dish can taste hot but flat.

Green peppercorn is not automatically "stronger" than red, just different. Stale peppercorn is a quiet disaster because the buzz and aroma are the point.

If the user lacks the pantry, either name the approximation or steer to a Chinese dish that fits what they have.