The more I think about China and its traditional foods and street markets, the more I inadvertently drool over all my belongings. A friend told me about Beijing’s peking duck – apparently they put air between the meat and the skin so that the meat stays juicy and the skin becomes crispy and salty. Oh. My. God. And scorpions on a stick? Yes please. Hopefully when the moment comes to actually try insects I’ll prove that I’m not just all talk.

The closest I can get to my delicious daydreams right now is vietnamese food. There’s nothing better than having a bowl of hot pho placed under your nose and starting on all the fixins; this soup makes you work for your food. We resorted to vietnamese after our plans to celebrate Cinco de Mayo with Mexican went bust, and I think it turned out nicely.