The Beijing Red Pepper Diaries
U10 Wild shrimp and working day boat scallops, sautéed in the black pepper sauce. Served over a Scorching platter with julienned peppers and onions.Crispy block of tofu served with fresh new marketplace vegetables and shiitake mushrooms. Served on the Scorching platter in the rice wine garlic sauce.Korean chili powder is actually a blend of floor