I don't understand; Sichuan pepper (花椒, huajiao) isn't spicy. Wikipedia confirms:
"Sichuan pepper's unique aroma and flavour is not hot or pungent like black, white, or chili peppers. Instead, it has slight lemony overtones and creates a tingly numbness in the mouth (caused by its 3% of hydroxy alpha sanshool) that sets the stage for hot spices."
Chinese cooking uses many different kinds of spicy peppers, however. For instance, heaven-facing peppers (朝天椒, chaotianjiao) are pretty common in Sichuan cooking. Maybe that's what you mean?
"Sichuan pepper's unique aroma and flavour is not hot or pungent like black, white, or chili peppers. Instead, it has slight lemony overtones and creates a tingly numbness in the mouth (caused by its 3% of hydroxy alpha sanshool) that sets the stage for hot spices."
Chinese cooking uses many different kinds of spicy peppers, however. For instance, heaven-facing peppers (朝天椒, chaotianjiao) are pretty common in Sichuan cooking. Maybe that's what you mean?