This deep fried pocket of glory came from a street vendor in Yuli.
One bite into this sucker and I was covered in scallion oil.
The contents? Lots of scallions, glass noodles, dried tofu, probably some fermented mustards. Tons of grease. And even though it caused me to reek like a grill cook at White Castle, it was damn good. Boy are we ever missing Taiwan. Time to fire up the wok.
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