EXAMINE THIS REPORT ON CHINESE FOOD

Toasted peanuts ended up punchy on the style, designed 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 excellent Balsamico. These nibbles ended up very addictive and we couldn’t cease serving ourselves of it