Details
Supervised by Hong Kong chef Andy, this classic Hong Kong-style dish combines tender beef flank with springy beef tendon, paired with sweet white radish, and slowly braised in a rich Chu Hou sauce. This dish releases the captivating aromas of star anise, ginger and garlic. A touch of rock sugar and Shaoxing wine balances the flavours, creating a multi-layered, melt-in-your-mouth experience that leaves a lasting impression. Whether served with steamed rice, noodles, rice vermicelli, or rice noodles, or enjoyed as a hearty home-style main, it delivers the same rich and satisfying flavour.
Chef Andy is a seasoned culinary professional with over 20 years of experience, having worked at five-star hotels in Hong Kong and London. With a deep passion for Hong Kong cuisine, he is dedicated to preserving and promoting the city’s rich culinary heritage.
Serving Instruction:
Microwave:
Place in a refrigerator at 0–4°C and chill for 6–12 hours until fully thawed, remove all packaging and place the food in a microwave-safe container, cover loosely. Heat on high (800W) for 5–6 minutes.
Or, if the food is frozen, heat on high (800W) for 10–11 minutes.
Water Boiling Method:
After thawing, place the packaging in hot water and boil for 10–12 minutes.
Or, if the food is frozen, boil the packaged food for 18–20 minutes.
Steaming:
Place in a refrigerator at 0–4°C and chill for 6–12 hours until fully thawed, remove all packaging and place the food on a steaming tray and steam for 8–10 minutes.
Or, if the food is frozen, place it on a steaming tray and steam for 16–18 minutes.
