Sichuan’s spicy levels are different, the dishes are different, and the required proportions of spicy and spicy are different.

It’s not just spicy and numbing, it has the same color and aroma as other condiments. Generally, the taste of the main ingredients will be pre-processed to give the taste of a dish at the same time after cooking.

As far as I know, the more famous "Xinjiang fried rice noodles" are spicier than many Sichuan dishes.