The day after Thanksgiving, Mister Jiu’s chef Brandon Jew is looking for a contrast from that decadent, buttery meal. “Something acidic, bright, and spicy enough to open my nostrils a little,” he says. “Which is why I’m making mouthwatering turkey, a nod to the Sichuan dish ma la ji pian that typically features chicken. I’m shredding the remaining turkey meat, then drenching it in chile oil and black vinegar, serving it with glass noodles, and throwing a bunch of herbs on top. Something about this year makes me feel like: Screw it. I want to eat leftover turkey the way I want to.” Note: The heat level for chile oil can vary greatly from brand to brand. Use a sesame-based one for this recipe if possible, although any chile oil will work. If you’ve got one that’s particularly hot, go easy at first and add to taste.