Green Sichuan Peppercorn Oil (Teng Jiao You)
レモンのような香りと暴力的痺れ！現代四川料理のニューウェーブ
Description
Aromatic oil extracted from green, unripe Sichuan peppercorns (Qing Hua Jiao) or its close relative 'Teng Jiao'. While red oil is 'heavy', Teng Jiao oil boasts a 'piercingly refreshing citrus aroma like lemon/lime' and 'sharp numbness' that paralyzes the mouth. A massive boom in modern youth-oriented Sichuan cuisine.
Classification: Hardcore, Condiment, Aromatic Oil, Sichuan, Teng Jiao, Green Sichuan Pepper, Refreshing, Ultra Numbing
Shops selling Green Sichuan Peppercorn Oil (Teng Jiao You)
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The How to use section below is a general reference, not instructions from the listed shops.
How to use
Ingredients
- Rapeseed oil
- Teng Jiao(Fresh green Sichuan peppercorns)
Instructions
- [Typical Uses]
- [King of Cold Dishes - Bo Bo Ji]: Poured heavily as the base for aroma and numbness in Sichuan's spicy cold skewer soup (Bo Bo Ji).
- Paired with 'white, light ingredients' like seafood or chicken (e.g., Teng Jiao Fish) to add refreshing numbness.
- Drizzle on cold noodles.
Learn more Substitutes, pairings, tips
Key spices
Piercing lime-like refreshing citrus aroma followed instantly by an electric、sharp numbness
Substitutes at Japanese supermarkets
(Hard to substitute. Must source whole green peppercorns and extract in oil)
Pairing
Bo Bo Ji (Cold Skewer Hot Pot) / Poached Chicken / Braised White Fish
Trivia
Recently, Chinese youth consider 'Teng Jiao's refreshing numbness (Ma)' more fashionable and tasty than 'red chili heat (La)'. It's a social phenomenon, with KFC and fast food releasing Teng Jiao menus. 'Yao Ma Zi' brand is the absolute king.
Eating tips & etiquette
Its aroma evaporates even faster than red oil, so NEVER add during heating. Use raw after killing the heat completely, or as a cold dish dressing. A few drops have the destructive power to completely erase sensation in your mouth.
Allergen
None