Traditional Cantonese home-cook dish: 'Steamed semi-fatty pork slices with salt fermented shrimp paste'
I can’t say I’ve ever tasted the contents from a special jar of artisanal, salted fermented wild shrimp paste form Tai-O, Hong Kong or anything similar. What I can tell you is Shrimp Paste to my nose is one of the most unpleasant smells I’ve ever encountered from opening Reading More May Cause Envy…