What a heart-warming surprise to find our favorite local Chinese restaurant, Taste of China, and its chef, Peter Chang, written up in both New Yorker magazine and the Oxford American this week! We have looked forward to a regular Friday evening celebration with his food for several months now. My favorite is #44 Dried Fried Eggplant Szechuan Style with its mystery ingredient which alternately sparkles in your mouth like a carbonated candy, and then numbs your tongue, changing the flavor of the rest of the spices.
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