Shifting away from the tang (烫) and towards the xiang guo (香锅) at Zhang Liang in 100AM. Also trying here to avoid processed items and keeping to ingredients that are more natural - like their fatty beef, sliced tioman (giant snakehead), eggs, some vegetables.
The rice wasn't fluffy but more sturdy, short grained and a little bit harder and less sticky than what many of us are used to compared to Japanese rice. But it was kinda hearty.
It might not have evaded notice that there was bai ye (百叶) in there in spite of the claims of keeping away from processed foods. We all succumb once in a while. 😏
Might have gotten to much sauce there.
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