"The food in China is remarkable and so much more varied than what you get in Chinese restaurants in the U.S." So says the Journal’s Alan Paul, writing on the ex-pat life in China.
This is his intro to getting cooking lessons prior to his family’s departure from the country. However, my eyes kind of froze when he was talking about the penis restaurant and I found it hard to move on to the actual lesson.
The foodies may be less imaginative than I and able to proceed on with concentration to the dumplings and the chopping of the meat.
Wonder how long it'll take for one of those specialty restaurants to open in New York or LA?
No comments:
Post a Comment