Nine hundred year old eggplant? Bring it on!
Sour pickles on a hot summer day
The noodles didn’t taste like much, and felt somehow inorganic. Nor was their brief stay in my gut a particularly pleasant one.
so much yak, so very much yak
Can you really use sesame oil for frying? Let’s find out!
Includes: one recipe and one uncle joke
Yuxiang 鱼香 literally means “fish taste,” which is a mystery because this style of cooking has neither fish, nor fish taste, nor any other fishy credentials
In my memory, this dish is a greasy mess of overcooked eggs, watery bean sprouts, and sauce that can only be described as “brown”
Red oil – hongyou 红油 – is the heart of Sichuan cuisine
Once I got over my fear of barging into kitchens, I started making friends.