自家製ヘル - 四川みかん | ソースレオパード -C

The tangerine brightness really cuts through the heat in a way I wasn’t expecting—it’s sweet upfront but leaves a proper Sichuan burn that lingers just long enough. I’ve been dousing it on dumplings and even eggs, and the flavor holds up without getting lost.

That Sichuan peppercorn tingle hits right after the tangerine brightness fades, and the heat lingers just long enough to make you want another bite. I've been putting it on everything from dumplings to roasted veggies, and the citrus keeps it from feeling one-note. Bottle's gone in two weeks, which

The tangerine comes through bright and clean, but the Sichuan heat lingers in a way that makes me reach for it on everything from eggs to dumplings. I've already gone through half the bottle in a week and I'm already planning my next order.