Sweet salty meat with a little heat, broth made richer with ground toasted sesame seeds, lightly chewy shiitake bursting with umami, and a touch of tang from pickled ginger. All that in a bowl of instant ramen.
A spicy Sichuan dish. Not only is there heat from the chilies in the doubanjiang and chili paste, there is also the numbing effect supplied by Sichuan peppercorns.
Pasta carbonara has no cream in it. The creamy sauce is actually an emulsion made with beaten raw eggs and grated Pecorino. Spaghetti is the noodle most commonly used but fettuccine, rigatoni, linguine, or bucatini may be substituted.
My comfort food as a child, the flavor of sweet sour pork is even more delightful with the addition of plum sauce and oyster sauce to the basic sweet sour sauce.