Jed wrote:
> I found Lee Kum Kee Ma Po Sauce at the local 99 Ranch market and
> decided to try it out. Very good with tofu, shredded cabbage, some
> dice green and red pepper, mushrooms, and cauliflower.
>
> I noticed, though, that my tongue became slightly "tingly" while
> eating this dish and my iced tea tasted different, almost fizzy.
>
> Since I've read about Schezuan peppercorns having this effect, I
> wondered if the LKK Ma Po sauce contains those peppercorns. The
> ingredients lists only "Peppercorns". I assume they are the Schezuan
> variety. Anyone know for sure?
>

must be. only good Sichuan 'peppercorns' can give
you that licking a 9V battery feeling [as quality
varies]. it's not the peppercorns we all know.
google for a photo or i could make one for you.

shortly before going to Sichuan i did give this LKK
sauce a go so i could compare it with the real
thing. then i ate only Sichuan food for 8 days
straight, including Ma Po tofu on 3 different
occasions, and found out LKK sauce hardly tasted
like the real thing [i find LKK too salty]. and you
know what else, in Sichuan they throw in a handful
of the pepercorns [there's already loads of it in
powder form in the sauce] in just about every dish.
i tried to eat as many peppercorns as i
could...it's a wonderfully perculiar feeling
....so nice i brought home a kilo by various brands!

now that you're familiar with Sichuan peppercorns,
look out for those nice big 'facing heaven' chilis
also used in many Sichuan dishes.

here's my cheat Ma Po using LKK
[http://bonvivantnl.fotopic.net/p33527488.html].
it's not the same. there are also 3 photos of Ma Po
i ate in Chengdu in the China Food album. all good!