Here are a couple of Sichuan related ingredients I picked up today.
First up is the oil I referred to in the previous post. This bottle is from western Hunan where I lived 25 years ago. Not eit has both alternative Chinese names on the bottle - 山胡椒油 - shān hú jiāo yóu and 木姜子油 - mù jiāng zǐ yóu.
Secondly, although Zhenjiang vinegar* is the top choice for black vinegar in most of China, Sichuan prefers this local Baoning vinegar. It is rarely seen outside China. Rarely seen outside Sichuan. I had to order it online.
* inexplicably called Chinkiang vinegar in the US.