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Dried peppercorns are found in most Chinese kitchens. It's not used in every dish, but it's certainly a staple in any Chinese pantry. The related Sansho peppercorn is used like black pepper in Japanese cooking.

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Dried peppercorns are not necessarily Sichuan peppers, which are distinctly used in Sichuan cuisine. So while it may be a staple in Chinese pantry (and mine too) it is certainly tied to specific cuisine.

Looks like we're quickly going into semantics but I maintain that it isn't "a staple" of Chinese cuisine in general. It's very regional and many regions will not notice a shortage of them.

Bread is a staple of French (and European) cuisine, cayenne pepper is found is found in most kitchens but isn't.

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