Loved the walkthrough of the process, the photos of the well, and the 路边摊. Just discovered your Substack, it’s already bringing back such fond memories — thank you for that!
Love this! I’m Harrison, an ex fine dining industry line cook. My stack "The Secret Ingredient" adapts hit restaurant recipes (mostly NYC and L.A.) for easy home cooking.
i want to try 包漿豆腐 and 灰豆腐!
Loved the walkthrough of the process, the photos of the well, and the 路边摊. Just discovered your Substack, it’s already bringing back such fond memories — thank you for that!
Love this! I’m Harrison, an ex fine dining industry line cook. My stack "The Secret Ingredient" adapts hit restaurant recipes (mostly NYC and L.A.) for easy home cooking.
check us out:
https://thesecretingredient.substack.com