by Kuang He, Yale University
I have long suffered from an obsession with spicy food. It turns my body into a fusion reactor, yet I still die for it. I heard that people in Szechuan and Hunan eat spicy food to withstand the damp and chilly weather. But for me, spicy food is atop the list even in the middle of the summer. After nine months of ‘I-eat-to-survive’ experience in America, the first thing I seek after I get off the plane is spicy food—tongue-cracking spicy food.
So here I am, sitting in Shanghai’s most popular Hunan Restaurant, South Memory. Continue reading