The “hot” part not only comes fromits searing temperature, but from the fiery Sichuan “flower” pepperwhich produces a spicy, numbing sensation when eaten.
火锅的“火”字不仅是指它的温度高，同时也是指产自四川的一种异常辛辣的“花”胡椒。
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.
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。
Sichuan hotpot creates a sensation on the tongue that is both spicy and burning and slightly numbing, almost like carbonated beverages.
四川火锅又麻又辣，吃在嘴里的感觉那是非常奇妙，居然有种喝碳酸饮料时麻麻酥酥的感觉！
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