TOP GUIDELINES OF CHINESE FOOD

Toasted peanuts were punchy to the style, created a lot more aromatic by pungent raw garlic and herbaceous cilantro, spicy by purple chili flakes and finely julienned ginger, and picked up by a rather earthy black vinegar that jogged my memory of good Balsamico. These nibbles were remarkably addictive and we couldn’t halt serving ourselves of it