Good: the goose fois gras was perfectly smooth and soft, with right amount of pink core. Very nice mix of savory and creaminess that combined with the soy sauce marinate makes this a fantasic sides.

Good: goose gizzard, when thinly sliced, creates a very smooth but firm texture that is pleasing to the tongue. the cruncy outer layer is just though enough to create a repeated light sound while the goose fat that coasts the surface of the slide soaks on your tongue for a pleasant each bite.

Good: the goose intestines are very well cleaned and has great texture. the residual fat that coasts the inner surface give the otherwise very isolated smooth muscle an extra savory flavor that's familiar to the poultry. Inwould definite recommend eating with along with rice or something else as the side itself is not able to soak up enough of the marinate, but provides ample texture to.be enjoyed over a steamy rice (plus the fat mets and coats the rice at the right temperature).

Improvement: the fois while excellent as is, if cured with local sea salt (especially ones scraped off the surface of dried sea cucumber, such as the ones found in nearby stores) would add another layer of richness and savoriness that would be excellent as a personal side dish.

Good: tendon was clearly fresh, never frozen - jelly like texture thats almost fat like, but has the extra texture that Japanese has the word "kyuun-toshita" that describes how it is all held together (perhaps held-togatherness would be a good word). Soaked in the soup, and almost surp-able (but too good to waste not tasting).

Good: all meat are cooked at the exact temperature - tenderloin is rare, brisket tender, tripe chewy, etc. meatball was chewy, though personally I would have liked a bit of gelaton in the mix rather than solid core

Highlight: freshly made rice noodle, wide, that is soft enough that it slurps with no effort. with chopstick, you can wrap meat when you fold it around the meat as you scoop up the noodle when grabbit it from the bowl

Improvement: the broth was less savory than I thought, perhpas because all meat is cooked on the rarer side, the cooking time isn't enough to fully extract the flavor from the mean, as to keep it within the protein; maybe use separate set of meat, even though non-edible cuts, to cook longer to fully extract the richness of the meat as it breaksdown in the consume.

Note: the spoon used was flat, making it difficult to enjoy the soup. a standard Chinese soup spoon would be a better dining experience.