Safely back in Hong Kong and still recovering from the culinary adventures of China, I was informed that the menu for the tonight would include more specialties from our 'home village' that had been brought back. You just can't leave some experiences behind.
Fortunately, the prized victuals were not more cold sea creature bits, but roast goose and the ugliest tangerines I have ever seen. The goose was savory and the tangerine sweet, just like they were supposed to be, which led me to a new theory about food from Chaozhou. Foodstuffs must cross border in order to fully develop their proper flavor. In China, we had simply expected too much too soon from our meals. That being said, I think I'll stick to dining on the island for now.
Tomorrow? The quest for the best mango dessert place in Hong Kong!
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