Sichuan Sauce is a generic name for the spicy, savory, and complex sauces from the cuisine of the Sichuan province of China, known for its unique flavor profile of "ma la" (麻辣), meaning "numbness and spiciness." The key difference in this sauce is the use of not only red chili peppers for spiciness, but also Sichuan peppercorns, which cause a characteristic numbness or tingling sensation on the tongue. The authentic sauce also includes garlic, ginger, soy sauce, rice vinegar, sugar, and, most importantly, doubanjiang paste (a fermented bean and chili paste), which gives it a rich, multifaceted flavor, combining spiciness, sweetness, sourness, and saltiness. It is used in classic Sichuan dishes such as Mapo Tofu or Den-den noodles.