The Sichuan pepper conjures up a pleasant tingling sensation on the lips, and the delicate tofu slides down the throat. It is plentiful and warm – a perfect winter dish. This recipe uses a traditional swing minced beef, which is unusual in the szechuan kitchen where pork but is most commonly used. Sometimes the meat is pre-fried and, only in the last minute of the preparation to the main course, so its crunchiness is retained. http://www.chinesefoodrecipes.cc/recipe/five-spice-powder/