I had the da san yuan/大三元 ($5.50) which consisted of char siew, roasted pork and roasted duck meat along with a plate of white rice all blanketed under a liberal amount of thick sauce.
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The roasted pork is adorably tiny and a delight to chomp into with its crackling skin that is adequately salted. The alternating layer of meat and fat makes it a very tasty morsel. Among the three types of meats, this is my favorite.
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The char siew spots a beautiful caramelized exterior but unfortunately was a very lean cut of meat that leaves stringy fiber stuck in my teeth. I could not taste much of the flavor either as they were mostly drowned out by the thick sauce.
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The roasted duck meat was deboned for easier eating. While the meat was on the leaner side, it is not dry at all due to the thin layer of fat under the skin which acts as a lubricant.

What I loved most in this meal is actually that very umami chili sauce! It goes great with both the meat and rice so take more of it!
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Read more: https://thedeadcockroach.blogspot.com/2021/03/new-rong-liang-ge-cantonese-roast-duck.html?m=1