Steamed Soong Yee Thau (Bighead Carp-fresh water fish) in superior clear broth filled with Chinese long cabbage, strips of roast pork, lard, mushroom, sour plum, preserved Chinese Mustard and garnished with ginger, red chillies and cilantro
Chinese Cabbage Stir Fried With Prawn, Pork And Fish Cake
Chun Pak Mai/ Steamed Tian Jin Cabbage
Black Rice, served with Stir Fried Chinese Cabbage (Nai Bai Cai/ 奶白菜 ), Sambal Bean Curd (素辣椒鸡), and Stir Fried Jicama (Mangkuang Char, 炒沙葛)