home cooking
VicentaLakin
It's a taste of "after school" when it bites -- the sweetness of hot oil mixed with radish, like when someone suddenly stuffed you in winter. The outer shell is a shell of rice that can blow bubbles, and the edges are brittle, but in the middle it is softly covered with radish, like a waking face. The first one is always hot, but you can't throw up because it's salty and sweet, and it's a “winner fruit” that saves two cents and gives money to the mother-in-law. The radish is not silk, it's the rough strips that are scraped out of the “twilight”, covered in chili noodles, pepper noodles, fragrance and a little fragrance, like the mist of the chongqing winter, into the crust. When you're done, you're gonna have a little bit of red oil, and you're gonna squeezing your fingers, and you're gonna jump, and you're gonna feel like it's like growing up, and you can't stop. Fried radish is always the smell I remember..
