Keeping Cantonese cooking alive.....Pearl River Delta/Deli and Needle

[J_L]

@beefnoguy

If it were me, I would hoard the dried shrimp roe and only use it sparingly on lo mein. If you’re feeling like a baller, you can also sprinkle it on steamed tofu.

Reminds me of the time Shunji busted out the sakura ebi gohan and kani miso gohan…