I think when they cook in Sichuan, they all have a lot of spices. Help me talk about it.

Seasonings used in Sichuan cuisine cold salad are: red pepper, Chili noodles, ginger, garlic, onion, coriander, soy sauce, vinegar, sugar, sesame oil, crispy peanuts (crushed) and monosodium glutamate. That's all. Have a good appetite every day!

Zanthoxylum bungeanum (1 tablespoon),

Cloves (4-6 capsules, which have a strong taste and should not be put in more),

Cinnamon bark (2-3 little fingers),

Fennel (1 teaspoon),

White sesame (1 tablespoon),

Tsaoko (1-2 pieces, broken with a knife),

Illicium verum (also known as fennel and anise, 3-4),

Arnebia euchroma (1 spoon),

Chili noodles (1 cup),

Fragrant leaves (2-4 pieces),

Ginger (1),

Scallion (several sections).