I haven't eaten at Run Ji in over a decade. Not sure what exactly has changed but the person in the stall didn't look familiar and the food was different from what I had previously. There's no longer hae bi hiam topping for the rice and I don't recall that rice being this sticky and short grained. But I like this current sauce they drizzled over which tasted of sesame oil amongst soya sauce and light herbal sweetness.
This was a plate of braised duck drumstick (鸭尾) with pig's skin and tau kwa. Some parts of the meat were relatively tender while others were a bit more chewy. It did inherit a good flavour from the braising sauce; ditto for the pig's skin.
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