Kwun Tong store self-pickup Dragon Boat Festival limited farm salted meat dumpling (single / local hormone-free pork use)

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.)