This is yet another recipe from the cookbook China Moon by Barbora Tropp. According to an interview, peppercorn salt was one of the condiments Barbara craved during the last few months of her life battling cancer. I am ever so grateful to discover her work during this period of time. Such is the power of food to bring back memories of adventure in china — eating coloured dumplings in famous dumpling houses, and discovering hole-in-the-wall baozi shops that I would revisit if I were to visit Northern China again.