Crumbs – May 2013
Claire Thomson, of the, provides her recipe for cold Sichuan-style noodles in Crumbs Magazine, and recommends Wai Yee Hong as the place to pick up Chinese ingredients.
“For the girls, I omit the chilli completely (adding it to mine after I have served theirs). It is the salty burst of soy, the sweet nuttiness of the sesame and the malty black Chinese rice vinegar that they both relish. A trip to the fantastic Wai Yee Hong in Eastville, Bristol (www.waiyeehong.com) will provide all you need, as will any good Chinese supermarket. “