I will be visiting SF in July and am looking forward to some outsatnding Hunan and Sichuan style meals. I am from Chicago and we just do not have much in the way of Chinese out here in the Midwest. So, what places would you recommend?
These bouillon cubes are the ultimate convenience: Pop one out anytime you need a quick flavor boost in a soup, sauce or braise. If you don’t have a turkey carcass, use two roast chicken carcasses. If you don’t have parsley stems, use any other herb.