The Sichuan Province is best known in the West for its fiery cuisine, but Adam suspects there’s much more to it than meets the eye. Adam arrives at this rich crossroad and this time he’s joined by celebrated chef and author Fuchsia Dunlop who is an expert on the region. Fuchsia and Adam visit the local spice market to search for the chilli pepper, the fundamental ingredient of Sichuan cuisine, while they come across uncover the Sichuan pepper. Although it’s known as a ‘pepper’, it’s actually a citrus fruit and Adam tries it to experience its numbing flavour to understand that quintessential Ma La (numbing hot) flavour, that Sichuan cuisine is famous for.