After more than a month, we finally got our Chinese takeout fill. Since all of the good spots near us have been closed since mid-March, we made the hour-long round-trip to our all-time favorite Sichuan Cottage. Being a creature of habit, I of course had to order the beef with roasted chili in hot chili oil. Honestly, it tasted better here than in the restaurant. Normally, the sauce/oil is soup-like and so burning hot that it takes a while to cool off before I can really dig in. However, the car ride home managed to give the sauce time to both cool down a bit (it was still hot) and settle/thicken. A masterpiece!