EXAMINE THIS REPORT ON CHINESE FOOD

Toasted peanuts were being punchy to the taste, produced even 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 fine Balsamico. These nibbles ended up remarkably addictive and we couldn’t halt serving ourse