I picked up the book Every Grain of Rice by Fuchsia Dunlop after hearing her conversation on the Sinica podcast last year: "The delights of cooking Chinese food: A conversation with chef and author Fuchsia Dunlop". My wife gets to make the calls about which recipes I'll try from the book. Fine by me—the cooking part is fun, the deciding part is no fun (too many choices... vapor lock in the brain...). It's better this way.

Here's the first go: 豉汁炒蚬 (chǐzhīchǎoxiǎn) - clams with black bean sauce

Aftermath