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?