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How to cook preserved chicken


Selected raw materials

● Using the best core of Australian wheat flour

● The unique climate and geographical factors make the wheat grain full and its quality is recognized worldwide.

● White flour with good gluten quality is a high-quality flour with higher processing precision, suitable for making various kinds of high-grade pasta.

● After 36 grinding and 48 screening processes, the flour is peeled off layer by layer to get the essence.

● Pure and natural color, crystal clear appearance of pasta, smooth and elastic taste, good flour makes better noodles.

Presentation:

Chinese cured sausage was first created before the North and South Dynasties, and was first described in the “Enema Method” of the Northern Wei Dynasty's “Qimin Essentials”, which has been passed down to the present day. Piu Heung's cured meats are dried and smoked in special ovens, following the traditional process. The finished products can be stored for a long time, and when cooked and eaten, they have a mellow and rich flavor with a long aftertaste.

Order a plate of traditional Chinese preserved meat and savor the beauty of ancient Chinese food in modern life!

 

Waxed chicken:

Preferred aged chicken, carefully preserved, the finished product is golden and reddish in color, beautifully shaped, full of meat, firm meat, rich wax fragrance, is a good choice for stir-frying, stewing and soup.

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