The noodles didn’t taste like much, and felt somehow inorganic. Nor was their brief stay in my gut a particularly pleasant one.
Before I begin, let me assure everyone that the story does end well
Cooking is hard and distinctly unglamorous work
Red oil – hongyou 红油 – is the heart of Sichuan cuisine
Every day, I leave class smelling like fish guts and chili oil. It’s heaven.
There was no contingency plan. There should always be a contingency plan…
We all knew it would come to this.
I promise that I wasn’t trying to be ridiculous.
Oh for the love of God…