Use local lard to sauté shallots, garlic and glutinous rice until fragrant. Although the steps are complicated, we still do it once a year in the traditional taste, how can we do it? The master chef said that lard is the key to the aroma and can bring out the taste level. Fillings include local Lau Fau Shan hormone-free glass belly, quicksand salted egg yolk, Chinese yuan scallops, green beans with open sides, etc., as well as freshly ground five-spice powder and homemade seasoning recipes. Let us use our skillful hands to bring you the natural taste passed down from traditional wisdom, and the ingredients without chemical addition, so that everyone can eat with confidence regardless of age.
Ingredients: Thai glutinous rice, open side mung beans, local hormone-free pork, salted egg yolk, premium Qianyuan shellfish, local lard, garlic, shallots, salt, five-spice powder, sand ginger powder, sugar.
Weight: 280g/g (approximately each)
Storage method: Refrigerate 0 to 4°C: 7 days; Freeze -18°C: 180 days
How to eat: Heat the frozen zongzi in cold water. The water needs to submerge the zongzi. After boiling, turn to medium heat and continue heating for 20 minutes before serving. (Thaw in the refrigerator a day in advance to shorten the reheating time.)
Product Description
Product Details
- Material
- Fresh Ingredients
- How It's Made
- Handmade
- Where It's Made
- Hong Kong
- Popularity
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- 423 views
- 6 sold
- 2 have saved this item
- Product Type
- Original Design
- Listing Summary
- Use local lard to sauté shallots, garlic and glutinous rice until fragrant. Although the steps are complicated, we still do it once a year in the traditional taste, how can we do it? Fillings include local hormone-free glass belly, quicksand salted egg yolk, Chinese yuan scallops, open-sided mung beans, etc., as well as freshly ground five-spice powder and homemade seasoning recipes.
Food Information
- Best Before
- 180 day(s) after the manufacturing date
- Allergens
- Eggs
- Storage Method
- Refrigerate、Freeze
- Volume
- 280g x 1
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