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2010-05-17
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i started to archive my pictures in the memory card and located this picture.this shop is pretty close to my workplace. i saw it on the first day of my work.before i went to australia (for good), as a little kid, i recallthese times when we had 腸粉 for breakfast on good happy sunny days.and all these years abroad, i can't say i miss the taste of theserice-roll very much, but hey, it's my mother food for goodness's sake,i stop by this shop for lunch that very first day.the 齋腸 is quite standard aft
this shop is pretty close to my workplace. i saw it on the first day of my work.
before i went to australia (for good), as a little kid, i recall
these times when we had 腸粉 for breakfast on good happy sunny days.
and all these years abroad, i can't say i miss the taste of these
rice-roll very much, but hey, it's my mother food for goodness's sake,
i stop by this shop for lunch that very first day.
the 齋腸 is quite standard afterall, too standard for a congee place.
it's served on a plastic bluish plate (and will always be served like this for the next 20 years).
soy sauce is sweet and it's chewy. you might say it's not impressive,
but then, when we were kids, a $2 dish can enlighten us with joy for 2 weeks ...
hence, now, when we criticise all the food and taste, are we really
commenting on the skill of the chef, the quality of the ingredients?
or, we are trying to play god and curse the imperfect taste that happens
to pass through our mouth?
it's food afterall, and we should at least be grateful that some
place is still serving 齋腸 for the insignificant profit that it's producing.
i don't want to see 海皇粥麵 become the congee starbucks solution, man.
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