THE CHINESE FOOD DIARIES

Toasted peanuts ended up punchy for the taste, designed a lot more aromatic by pungent Uncooked garlic and herbaceous cilantro, spicy by crimson chili flakes and finely julienned ginger, and picked up by a rather earthy black vinegar that reminded me of excellent Balsamico. These nibbles had been really addictive and we couldn’t end serving ourse