DETAILED NOTES ON CHINESE FOOD

Toasted peanuts were being punchy into the style, produced all the more aromatic by pungent raw garlic and herbaceous cilantro, spicy by purple chili flakes and finely julienned ginger, and picked up by a slightly earthy black vinegar that jogged my memory of good Balsamico. These nibbles were being remarkably addictive and we couldn’t halt servi