Fuschia Dunlop mentions Szechuan Chili Paste, and another Chinese book
talks about Hot Soy Bean Paste. Are both talking about the same, or
similar condiments? While Dunlop prefers fava beans to soy beans, they
otherwise sound similar.

Also, I was out of Szechuan Bean Sauce, which I had been using in the
absence of the correct ingredient (and which is not hot at all), and I
used some Thai Chill Bean Sauce (Nam Prik Pao) which worked Ok with the
recipe, but is it close to what Szechuan Chili Paste should taste like?

Anyone with the definitive word on this, or even some interesting links,
would be welcomed.

Thnaks,

Ian