In my memory, this dish is a greasy mess of overcooked eggs, watery bean sprouts, and sauce that can only be described as “brown”
Before I begin, let me assure everyone that the story does end well
Cooking is hard and distinctly glamorous work
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.
Every day, I leave class smelling like fish guts and chili oil. It’s heaven.