现在，当地农民已不必再背着竹篓销售自产的四川花椒，直接把农产品打包装进卡车就行了。

Rather than selling their crop of Sichuan peppercorns from baskets on their backs, local farmers are loading them by the sackful onto trucks.

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这是一道热气腾腾的鸳鸯火锅：一边是奶油色的鸡汤，另一边是滚烫的红辣椒油，里面尽是辣椒和麻麻的四川花椒。

This is a huge steaming pot of soup divided into two sections: One has cream-colored chicken broth; the other is fiery-red oil full of chili peppers and numbing Sichuan peppercorns.

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这道菜的主要材料是豆瓣辣椒酱、豆腐、猪肉糜以及少量能让人嘴巴发麻的四川花椒——这玩意是四川和重庆菜肴中不可或缺的香料。

The dish is made with a spicy bean chili sauce, tofu and ground pork and a liberal sprinkling of the mouth-numbing Sichuan peppercorn that is a mainstay in Sichuan and Chongqnig cooking.

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