This dish was featured prominently at the top of Nong Geng Ji's menu, and the idea of tea oil sounded interesting enough. Yes, it was a little nutty but not in a particularly strong way. It ultimately went well with the thin beef slices, garlic, and chili peppers, creating a salty and spicy mixture that facilitated easy rice shoveling. Interestingly, this seems to have replaced that other beef dish that was supposed to be one of their signature items. I guess the tea oil is more unique?
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