Dandan Sauce

A variation on the sauce for dandan mian, which just takes a little tweaking to produce a rich, spicy, tahini and soy sauce.

1 t freshly roasted and ground Sichuan pepper
4 T chile oil (preferably homemade, with chile flakes for more heat)
scant 6 T tahini or Chinese sesame paste
4 T soy sauce + to taste
4 T dark soy sauce
salt to taste

4 T ya cai
6-10 dried chiles 
4 T vegetable oil

Mix everything except the ya cai, dried chiles, and vegetable oil together in a bowl and stir well.  In a sauce pan or wok heat the oil and the dried chiles over high heat until the chiles blacken and the oil is smoking; toss in the ya cai and stir for a few seconds before killing the heat and adding the mixed sauce ingredients.  You'll want to taste it, and it may need some more salt and either some soy or water to thin out the sauce a little.