Wednesday, January 27, 2010 - Minced pork dumplings with chilli oil, or zhong shui jiao crescent dumplings, are gorgeously chewy and doused in a stunning homemade chilli oil and garlic sauce. And Chengdu dan dan noodles, spicy, peanutty, savoury and perhaps a little too squelchy. I've had far better in China but these are pretty good for WC1. Double-cooked pork, the fatty meat in wafer-thin slivers, is great, flaming with two kinds of chilli and little black bean flavour bombs...Perhaps the chilli fire has been toned down a touch. But this is still an exhilarating - and cheap! - way to beat the January chills.