My favorite kway chup for the past 8 years.
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The innards are velvety with a lovely aroma of herbs, tasted clean, and was braised in mild sweet savory stock that is not too salty. This means that it was mostly the clean pork taste that shines. My favourites are the large intestines that are smooth, bouncy; and small intestines that are powdery, clean, herbal.
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I also like the kway and the salted veggie. The kway is smooth, of just the right consistency, swimming in a tasty (yet not too salty) soup that's came with a herbal taste. The salted vege also has a lovely scent of pork lard oil and garlic (that smell you get from cooking whole garlic).

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