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Jay Friedman is a freelance food writer and gastronaut—global explorer of things gourmet and, well, not-so-gourmet. Born and raised in New York (and missing those back-east bagels), Jay says he came to Seattle in 1999 because "there's great produce here." He’s dabbled in classes at Cornell University’s School of Hotel Administration, taken cooking classes around the world, cooked as a Vermont inn-sitter, worked as a waiter, and evolved into an omnivoracious eater.
Day 3 in Chengdu was a day-trip to Leshan. Amazing beef offal “hot pot” at Fang Fang Qiao Jiao Niu Rou (dipped in d… twitter.com/i/web/status/1…
In Chengdu, Chunyangguan for amazing noodles and hongyou chaoshou (chili oil dumplings). Lunch at Fu Yue Suan (Dors… twitter.com/i/web/status/1…
Back to Chengdu! First up: bedspread noodles with chicken gizzards and other goodies at Rongrong Pugaimian. Then, g… twitter.com/i/web/status/1…
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