Tseung Kwan O: Brine Lunch

It's so hot that I don't want to make soup. This meal for two is perfect This issue is tea tree mushroom and goji berries round meat stewed black chicken, the original cup is hot enough ingredients more, black chicken meat clear and sweet less oil, mushrooms emit the aroma, with bright eyes goji berries round meat sweet, after drinking qi and blood ~ 🥢 Sauce platter How can Teochew cuisine be without pickled dishes? The platters all have D Every restaurant has its own secret recipe. It's rich and sweet and doesn't make your mouth dry A plate of 9 pieces, squid, raw sausage, red sausage, pickled egg, goose wings, pork intestine, pork belly, pork ears with sprouts The thinly sliced ​​​​squid slices are quite soft, the raw intestine is refreshing, and the goose wings and egg pickle are full of flavour. The pork intestines are plump and tender The pork ears absorb all the essence of the pickling water. They are delicious! 🥢 Steamed fish clouds with chopped pepper The table is red and red, and the fish cloud is full of chopped chili paste and pepper seeds. I feel very spicy before I can even smell it The ingredients for the fish clouds are fresh, and there is no muddy taste The pepper flavor penetrates into the fish head, and the spicy flavor highlights the freshness of the fish flavor. I feel numb after eating a few pieces. Congee with square fish and oysters After the spicy food, let's have a bowl of trendy oyster congee. The fresh oysters are big and tender. Minced meat, square fish pieces and celery grains are fragrant and sweet. 📍 Chan Yi Hing Hotel Shop 2-3, G/F, Carlton, 9 Zhi Shan Street, Tseung Kwan O #camerafood first #chinesecuisine #happytime #foodporn #yummy #foodstagram #instamood #instalike #instafood #instalike #foodstyling #foodie #foodiehk #hkfood #model #blogger #hkblogger #foodblogger #tseungkwano #Teochew cuisine