Cookbook talk:Sichuan Cuisine

I went ahead and created this talk page to start the conversation around improvement. A few issues that I can see with this page: there is a complete lack of sources, article seems to imply that most/all Sichuan dishes include chili peppers and Sichuan peppercorns (it's my understand that while many of the most famous dishes do, it would be unusual to see multiple dishes with the mala flavor combo on one table), there are only three linked recipes, and there seems to be some confusion around duobanjiang (fermented chilis and broad beans) and douchi (fermented whole black soybeans). AygALT (discuss • contribs) 02:11, 4 October 2021 (UTC)