Lo que aprendí del amor al mapo tofu


By BY ANDREA NGUYEN
en Español
https://ift.tt/2GOxmkx
Una fascinación de décadas con el muy querido plato de Sichuan inspira la investigación y, finalmente, un poco de experimentación.
New York Times
Cooking and Cookbooks, Tofu, Chinese Food (Cuisine), Pasta
October 10, 2020 at 11:30PM

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