Reisverhaal Fragrant Heart | Miranda Emmerson

We buy food we can point to. We stalk the streets until rush hour andwait for the little hatches to open in the sides of restaurants. From thesteamy openings, cooks in overalls sell jiaozi (dumplings) and bowls ofthick, sticky, white congee - an unholy cross between soup and porridge.Baozi, steamed white buns, are light as air. I buy them filled wi...