Flavor: Reddish-Brown: Other — Meal: Easy, Cold
Whenever Mrs. Chiang’s father invited a group of cronies or relatives over, her mother would make up a large batch of soybeans to serve with the wine. These crunchy, spicy beans are the traditional accompaniment of a Szechwanese drinking session, just as salted peanuts are in America. Mrs. Chiang’s soybeans are bathed in sauce and can’t be eaten with the fingers, which makes them poor candidates for a
