Serious Eats: Recipes

Rice Cakes with Chili Paste, Fermented Black Bean, and Sichuan Peppercorn

[Photograph: Chichi Wang]

About the author: Born in Shanghai and raised in New Mexico, Chichi Wang currently resides in Manhattan, where she divides her time between writing, cooking, and tracking down the best noodles in the city. Visit her blog, Mostly Tripe.

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