there’s something in the texture (when made properly) that has a strong appeal for me. however, i was not so enthusiastic about it when made with salted fish or a salted egg - that ruined the texture for me. i preferred it steamed with lop cheung.
we should probably create a separate thread for chinese comfort meals, in which case i’d also include claypot rice dishes. or any sort of chicken dark meat cooked with shiitakes & oyster sauce (a little miso works well also)