By Christine Manfield
A vital accompaniment to Chinese barbecued, roasted and fried meats and poultry. Traditionally served in a small, shallow dish and sprinkled onto food as it is about to be eaten.
Dry-roast sea salt and peppercorns over gentle heat until fragrant and lightly coloured. Cool. Grind to a fine powder, then pass through a fine-meshed sieve and discard husks. Mix with five-spice powder and store in a sealed jar.