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Cooked with an egg — the white had firmed up, the yolk nearly so — as well as rice and some liquid, added just before serving, that smacked of rice wine (Y8). I could do without the egg.
Dessert-Soup StallDonghuamen Night Market, Beijing
September 01, 2006 in Beijing | Permalink
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actually thats like fermented rice in wine! very tasty!!! and sweet ~ and i agree no egg is better
October 10, 2009 at 02:06 AM
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