One of the strangest culinary experiences I’ve ever had was more than a decade ago, when our friend from Szechuan, Guonan, invited us over for Szechuan hot pot.
Among the more unusual items on the condiment plate that evening as we sat on the floor around a bubbling pot on the coffee table of her Marina del Rey apartment, gazing out at the twinkling lights of the boats in the harbor, was duck tongues. More
skinny girls & mayonnaise 