Haidilao had these gruesome yet gorgeous-looking slices of tripe on the menu today, and I had to get some out of sheer curiosity. They were cutaway sections of rolled-up tripe that was supposed to be seasoned with things like ginger, spring onions, and huadiao huangjiu. But they basically just tasted like tripe, which fortunately I'm a fan of, even if it's usually the white version rather than black one. In retrospect, I should've asked them if this was meant to be dunked into the broth or eaten straight.
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