The word "麻辣烫" is formed by combining three characters that each describe a distinct sensory attribute of the dish: 麻 (má) denotes the numbing sensation from Sichuan peppercorns, 辣 (là) indicates the spiciness from chili peppers, and 烫 (tàng) refers to the hot temperature of the boiling soup or broth. Together, these characters directly and literally represent the key qualities of the food, numbing, spicy, and hot, creating a compound term that names the dish based on its primary characteristics.