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Fons Tuinstra blogs about a new local dish, Pi-dan Congee, introduced by KFC in China.
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Hey, duck egg porridge. I haven’t had that in years. Pennies to make, but butt load of profit. We should convince the KFCs stateside to carry it on their menu too. But we probably have to call it something a bit more jazzy and little less ethnic, just so we can pre-empt people from renaming it out of patriotic zeal, like they did with French (freedom) fries. Oh, how about “freedom goo”?