Chili Paste in Hong Kong
by Chase Gray
A narrow service corridor in Mong Kok hums with the damp chill of a winter noon, where bright daylight fights through a high, barred window to cast sharp geometric shadows across peeling grey paint. A woman in a faded floral apron stands at a makeshift prep station, her hands moving with practiced speed as she fills clear jam jars with vibrant red chili paste, the glass catching the cold light. Beside her, a white electric kettle whistles softly, steam rising into the stale air, while a cluster of clothespins clamps wet dishcloths to a rusted wire rack above.
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