Cheong Liew often served these delicious bites as finger food when he was at the Grange Restaurant in Adelaide. The prickly ash tree produces Sichuan peppercorns, a spice native to the Chinese region of Sichuan that has a strange tingling, numbing effect. Cheong uses the name of the tree for the salty spice mixture that is the traditional ‘salt and pepper’ seasoning used in many Chinese dishes. Fresh bean curd s
