This is the stuff that Kenji likes:
His book The Wok also has a recipe if you wanted to try and make what your looking for.
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That looks like a possibility. No Szechuan peppercorns.
I don’t dislike Szechuan peppercorns because of the heat. They’re not very spicy to me. The problem is that weird numbing sensation that they give you. It’s not exactly bad, but it’s weird and isn’t what I’m looking for on the kinds of things I’d use it on.
Looks like it has Szechuan peppercorns. I might get some when I run out of Lao Gan Ma, but for other uses.