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Doyouwantaspoon t1_j2cg0fr wrote

Reply to comment by [deleted] in What do you want to order? by butterflywithbullets

Can you explain more on what the flavor “numbing” is? One time I had some “numb and spicy” pork soup dumplings, and they were insanely good. I just don’t understand the numb part.

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clamsumbo t1_j2egsyq wrote

szechuan peppercorn, aka prickly ash, has a chemical called sanshool (sansho-ol) that causes a sort of pins and needles sensation. It combines well with hot, can even make you numb so you tolerate more heat. The combination is called [mala](https://en.wikipedia.org/wiki/Mala_(seasoning), which means 'numb/spicy', it's the hallmark of szechuan style dishes. Try some mapo tofu with rice, as good a starting place as any.

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robhol t1_j2dct43 wrote

It's Sichuan pepper. Aside from tasting "peppery" it has chemicals in it that literally numb your mouth. Apparently that numbing quality is thought of as a separate flavor in Chinese cooking.

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