THE BASIC PRINCIPLES OF CHINESE FOOD

Toasted peanuts were being punchy on the taste, made far more aromatic by pungent raw garlic and herbaceous cilantro, spicy by pink chili flakes and finely julienned ginger, and picked up by a rather earthy black vinegar that jogged my memory of fine Balsamico. These nibbles were being hugely addictive and we couldn’t stop serving ourselves of it