Author: Thomas DuBois
鵪鶉茄 Chinese eggplant from the 12th century
Elm bark noodles 榆皮面
Yak four ways!
Sesame oil noodles 香油葱油面
辣子鸡 Chicken among the red lanterns
something new in Chengdu!
鱼香肉丝 “fish-flavored, but not fish”
Egg foo young 芙蓉蛋 — no, seriously
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