"tender 'flower' beancurd topped with brown rice vinegar, soy sauce, chilli oil, ground roasted Sichuan pepper, roasted peanuts, preserved mustard tuber and deep-fried dough strands"

Um. I think I'll be hacking together a version of that shortly. Fuck yeah.

I knew that Sichuan pepper corns were "flower pepper," but had no idea how much this radical was used! Cool!