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Today I would like to share the story of how I started eating goat's giblet. I was fond of goat since my early childhood. I used to look after goat on the occasion of every Eid-ul-Azha. Even now... Read more
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Eel skin cooked Shanghainese homestyle, served with coriander and lots of white pepper (in the centre). Wonderful crunchy squishy texture eaten more for their texture than flavour.
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