Tangcu Douz

Appears in

By Ellen Schrecker

Published 1976

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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