This version at HHK was a bit bland. I don’t know if it is due to a bad day, or have they braised it long enough with the broth. I have eaten much better with more aromas.
I don’t see this dish very often. I think it’s quite an awesome dish, to use an ingredient that one throws away nowadays. But I guess in the past, people tried to eat everything. From what I understood, it takes a lot of time to prepare the pomelo peel and to get rid of its bitterness.
Do you have a lot of Shatianyou pomelo in SE Asia?
