Item Details
So prized for its many uses that it was offered in tribute to the emperor. It is excruciatingly hand-picked to preserve its delicate oils. Thrown whole into long braises and stews or roasted and ground to top iconic dishes like mapo tofu and twice-cooked pork, just-harvested gongjiao electrifies dishes with the signature Sichuan numbing spice and a heady citrus bouquet.
