Here's one I buy.
S; 青花椒酱; T: 青花椒醬 (qīng huā jiāo jiàng) is 'green Sichuan peppercorn sauce' aka 'rattan pepper sauce'.
It is made by pounding said peppercorns with oil. You could do this yourself in a mortar and pestle if you can source the green peppercorns, but buying this is the easier way.
I've never seen this done with the more easily sourceable red Sichuan peppercorns. No idea why.
This is added to noodles, mixed into stir fries or used as a dipping sauce to add that 'ma' numbness.
