Kwang La

Classification:

Dried and marinated cured meat

Key words:

Kwang La

Selected pork forelegs, moderately fat and lean, evenly twisted, with Cantonese spices and fermented old wine, the finished intestines are full, red and white, mellow and chewy in the mouth, with a long-lasting aftertaste and endless sweetness.

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Selected Raw Materials

●Using essence wheat core powder from Australian wheat flour

Due to the unique climate environment and superior geographical factors, the wheat grains are full and the quality is recognized by the world.

● Flour white, good gluten quality, high-quality flour with higher processing precision, suitable for making all kinds of high-grade pasta

● After 36 grinding, 48 screening processes, layer by layer peeling, take the essence

● The color is pure and natural, the appearance of the pasta is crystal clear, the taste is smooth, elastic, the flour is good, the noodles are better

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!

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