凉拌黑木耳
凉拌木耳是我最爱的凉拌菜之一。
Enjoy Cooking with Love
Chinese
CANTONESE POACHED CHICKEN
You slowly poach a whole (ideally free-range) chicken and flavor it with fresh scallions and ginger. After cooling, simply carve and serve with salted ginger scallion oil (and maybe a little soy sauce).
HONG KONG STYLE EGG WAFFLE
Hong Kong style egg waffle comes in a golden colored honeycomb shaper. It gives one an extraordinary experience when biting on it as it has a distinct texture of having a crispy shell with inner softness.