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. :-)