From Hannah Che's The Vegan Chinese Kitchen

Clockwise from left
Torn cabbage
Mouth numbing Mapo tofu
And Shanghai rice cakes.

For me the most delicious was the cabbage, and texturally the most satisfying...the rice cakes. I enjoyed the Mapo tofu because it made the flavors fun and made the wine taste different because of the Szechuan pepper or Mala pepper which numbs the tongue.

I love all these flavors. When I came in I was super tired and then after eating I felt energized, and I remembered the same feeling in Chengdu. The food always left me feeling energized and in a state of 'food high.'

Wine:
1. Tucuca 2020 Piero Riccardo Lorella Reale 100% Cesanese Rosato made in chestnut barrels (Lazio)
2. Azienda Agricola Casale 2012 100% Trebbiano long maceration in chestnut barrels (Tuscany)

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#TheVeganChineseKitchen
We expect to up our game
New cookbook takes beginners from A to Z
I'm ready to channel my inner Chinese cook
Happy Holidays Peeps

Cooking from The Vegan Chinese Kitchen by Hannah Che is joy. The flavors and recipes and details in this book are phenomenal and I am certainly going to stock up on pantry items while in California before I return to Italy because this is the food I need.

Clockwise from top left corner:

1. Braised tofu skins in chili bean sauce
2. Stir fried Gai Lan with vegetarian oyster sauce
3. Dry Pot Cauliflower
4. Fish-fragrant eggplant

Paired with a natural amber version of a Frascati by Cantina Ribela'

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