Rain clouds slowly clearing away, and our wooden furniture was just dry enough to sit around on.
Quick street food snack turned into an appetizer for some miso pork belly noodles.
Misshapen (and maybe too pale) jianbing from Escapism Cooking filled with douban chili sauce (that I modified with chicken drippings for a gravy), crispy chicken skin, and shaved Brussels fried in chicken fat.
Leftover douban gravy went into some elbows that looked like a beef macaroni dinner.
No comments:
Post a Comment