Which Chinese cuisine style is associated with the numbing spice Sichuan pepper?

The Chinese cuisine style associated with the mouth-numbing spice Sichuan pepper is Sichuan cuisine.

Sichuan cuisine originates in Sichuan province and the neighboring municipality of Chongqing. It is known for bold seasoning, including garlic, chilies, fermented broad-bean chili paste, and Sichuan pepper. The cuisine’s signature málà sensation combines the pepper’s numbing effect with chili heat.

Sichuan pepper is not closely related to black pepper or chili pepper. It comes from the dried outer husk of plants in the Zanthoxylum genus. Its hydroxy-alpha-sanshool produces a tingling, vibrating sensation in the mouth rather than ordinary heat. The spice also has a citrus-like aroma.

Popular examples include mapo tofu, kung pao chicken, and Sichuan hot pot. Not every Sichuan dish is intensely spicy, however; the regional tradition includes mild dishes and several distinct local substyles. Fujian, Jiangsu, and Cantonese cuisines have their own characteristic ingredients and techniques, but Sichuan pepper is most strongly identified with Sichuan cooking.