Chay po rice refers to a type of rice that is the basis of the cuisine of the earliest Tae Chieu Chinese immigrants to Thailand. It is an inexpensive dish made by taking chopped grilled duck, chopped crisp-fried pork, pork liver that has been simmered in the fragrant Chinese spice mixture called phalo, and chopped chicken legs. These are placed on some rice and topped with a sweet-salty soy sauce. These days it has become scarce in China Town, with only this one shop serving it. Customers can order it without the rice and enjoy just the meats with some beer.

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