BREAKFAST --- coffee | Pocky pretzel sticks
LUNCH --- rice with simmered winter vegetables
AFTERNOON-TEATIME --- green tea | apple
DINNER --- puree of sauteed Tong-ho leaves and crushed peanuts | Sichuan-style spiced eggplant ( Yu-xiang eggplant)| twice-cooked beef with green and red peppers | rice | red wine
- Yu-xiang (" fish-fragrant ", no fish involved though) is a richly spiced flavor with fresh garlic and ginger, Sichuan red peppercorns, Sichuan hot chili bean paste. eggplant absorbs the flavor very well.
