I’m still trying to figure out exactly what mix of spices I ate so much of, but I liked them enough to that I shelled out seven kuai to buy a half pound of the spice for myself. In Sichuan, it was served with just about everything. I ate it on top of rice; I ate yak meat rolled in it. It’s a really pretty color dominated by chilis. The most unique spice from western China is definitely the málà sauce because it numbs the mouth as if you went to the doctor so you can eat more actually spicy food. This is not that. I’m pretty sure having done more research now that it’s huājiāoyán spice. From Wikipedia:

Hua jiao yan (simplified Chinese: 花椒盐; traditional Chinese: 花椒鹽; pinyin: huājiāoyán) is a mixture of salt and Sichuan pepper, roasted and browned in a wok and served as a condiment to accompany chicken, duck and pork dishes. The peppercorns can also be lightly fried in order to make a spicy oil with various uses. In Indonesian Batak cuisine, it is ground into a green sambal Tinombur or chili paste, by mixing with chilis and seasonings to accompany grilled pork, carp and other regional specialities.

If you happen to live near Asian specialty stores, perhaps you can find a bag of it.