Gong Bao is a classic, spicy dish originated in the Sichuan Province in Southwest China, named after a former governor of Sichuan. Unlike the westernized version, also known as Kung Bao, it's signature spice is Sichuan peppercorn. Don't be surprised. This pepper is not hot but causes a slight numbing sensation on the tongue. Add fresh chili pepper to taste for the desired heat. Includes recipe card with double spices for two meals with 3-4 servings. Ingredients: Garlic, ginger, Sichuan pepper (don’t use during pregnancy), mild chili pepper - Free U.S. shipping.