After many trips to Chinatown I always end up with an extra Zhong Zhi that I can't find room in my stomach for. I usually put it in the fridge for the next day but when I open it up it's usually seems less than desirable to eat. The lard has hardened to an unpleasant(to me) stiff circle around the meat and the rice has congealed into a dry, chewy mass. What I'd like to know is:
Is it proper to store them at room temperature? Should you reheat them in the microwave out of the fridge the day after you bought them? What's the ideal temperature to eat them at?