Just made the red soy sauce that forms the first part of this recipe.
Although it's essentially just soy sauce and sugar with some spices and a dash of rice wine, I am itching to get on to the noodles and the remainder of the sauce, not least because I just bought a pot of Sichuan peppers and am already addicted to the lemony tingly buzz they give!
Out tomorrow and Thursday nights - how will I resist till Friday?!
The National Archives
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