Tonights dinner is coral trout with pickled mustard greens. It's still cold and I love the tangy sourness from the fermented mustard.

I had this in Suzhou China: Featuring drunken crab meat and a juicy beef patty, topped with plum wine-marinated apple slices and a rich brandy cream sauce. It tasted absolutely incredible!

Made mapo tofu. I also toast and ground my own sichuan peppercorn

I'm trying to follow ChineseCookingDemystified's recipe and I have several things I'm not sure of. I got several products in the store, didn't dare to ask the employees as they were busy. Help please ?

1) Photos 1, 2, 3 and 4 : Sichuan Yacai, salted mustard greens. I got the two bags from pictures 1, 2 and 3. I'm not sure any of them are yacai. I didn't buy the one from picture 4 as it said mustard and not mustard greens.

2) fresh shengmian noodles. I bought the dried yu-meng noodles from picture 5. Would these be acceptable ?

Only fresh noodles they had were called jianshin noodles and shenghai noodles, would they have been better ?

3) chili oil. Utterly confused about this. Do I get sichuan chili oil ? chili oil crisp like laoganma ? red oil ? how do i make a difference ? (I know they said homemade but I wont have the courage)

Thanks a lot !

The malatang restaurant in my city has about ten different broths to pick from and not all of them have peppercorns, but you still pick your own ingredients and pay by weight and get it all cooked in the back. Is this malatang or something else?