Simmering for more than 6 hours, this soup was no doubt fully infused with the goodness of chicken essence and herbal. Though the soup looked darker in colour, it tasted thin and clear, sipping into the soup really warm up my stomach. Instant comfort to a soup lover like me. =D
Marinated with “nam yu” or fermented bean curd and deep fried into dark golden brown, these nam yu pork was pretty addictive and I just couldn’t stop putting one after another piece into my mouth. Gosh.. another few more piece will add another fat layer to my waistline.. -.-|||
The meal ended with a bowl of lovely red bean soup to balance out the oiliness of the mains we had. Tasted moderately sweet with still-can-be-seen red beans give an extra chew. Too bad there was no dry tangerine peel added in it, else I would have another bowl for it.
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