Hi there,
One of my husband’s all time favourite is Mabo Tofu, which are mince meat stewed with tofu in a mean szechuan mabo tofu sauce. The problem of actually cooking it from scratch is to get all the ingredients right and painstakingly strike a right flavorful balance.
The distinct szechuan pepper flavor can be either come off as too strong or lack of that kick. Or either too salty or too spicy.
