Tuesday, February 02, 2010

Preserved Stuffed Liver (金銀肝)

I haven’t had it for a long time. In fact, I haven’t seen it for a while. Yesterday I saw it in To Gua Wan and had a sudden urge to buy some. But I know someone will object.

It is actually strips of pork liver, stuffed skillfully with pork fat, and air-dried. When it is steamed, the white fat turns translucent and crisp. Bite into it, you get a mouthful of strongly sweat meaty liver at first. Then a sudden burst of fragrance, released from the firm, crisp texture underneath. Steamed over rice, the oil leaks from the stuffed liver and flavors the rice. Add a bit of good soy source; it is heavenly, and a perfect meal by itself. Perhaps a bit unhealthy, but a very fulfilling experience.

It is a dilemma, isn’t it? Eat an unhealthy food, and die a little earlier. Or stay off that tasty food, and live s little longer. I am not sure the later is necessarily better than the former. :-)



4 comments:

The Cat said...

Pure cholesterol. Through the stomach into the bloodstream.

My heart's racing at the thought of it.

StephenC said...

Yeah. But it tastes so good. And brings back such fond memories.

Michael said...

I guess the "someone", who object you buy it, is your wife... haha...

StephenC said...

Hmm ... I think it is better that I do not say anything about that.