Note interesting shapes and names: Ox-tongue slice, horse ear, phoenix tail, and blossoming spring onion.
From Fuchsia Dunlop’s ‘Shark’s Fin and Sichuan Pepper: A Sweet-Sour Memoir of Eating in China.’ It’s Book Club today at the library. We’ll discuss and then wander over on Grand toward dumplings, yum!
(This book is largely responsible for my recent fascination with offal.)
