Description
🚚 The fastest delivery time : 2-day delivery.
🐝 Supplier / Origin : Lam Cheong Kee Group / Made in Hong Kong
🔖 Certification : Licensed Food Processing Factory
🌱 Manufacturer introduction :
Lam Cheong Kee was established in 2012. At the beginning of its opening, it set a record of selling 100,000 fish eggs in three days on Guilin Street in Sham Shui Po, which caused a hot talk in the city. The birth of Lam Cheong Kee stemmed from the owner Mr. Lam's pursuit of food taste and quality. One year, Mr. Lam returned to Hong Kong from out of town and felt, "Why is the food now not as delicious as before?" Pair it to increase its umami and hopefully bring back childhood memories of delicious food. The result does not disappoint, he succeeded! Lam Chang Kee's fish balls, spicy sauce, shrimp paste, and curry sauce are all prepared by Mr. Lam himself.
Mr Lam, who runs Lam Cheong Kee, has a motto: Make food well first, and the food will naturally reward you!
Therefore, in the process of making food, Lam Cheong Kee’s priority is not the cost of ingredients, but whether the ingredients used are high-quality. Based on this principle, fish eggs with a ratio of 80% of fish to meat will be available. Taking shrimp paste as an example, Lin Sheng looked for many places and countries, tried many different varieties, and finally decided to use cherry blossom shrimp from a certain origin to make shrimp paste. Even the soy sauce of shrimp egg fried noodle is Mr. Lam’s own unique taste. This is Mr. Lam’s insistence on making delicious food.
As Mr. Lam's motto says: make the food well first, and the food will reward you! Although Lam Cheong Kee has only opened for a few years, it has been hailed by diners as "conscience fish balls" and "Hong Kong conscience". It seems that customers feel Lin Sheng's attitude of making food with heart.
Mr. Lam’s wish: to continue to develop and innovate in food, and to bring delicious food to everyone.
🛍 Product Information :
Pigeon meat is delicious, rich in protein, vitamins, iron and other ingredients, and has high nutritional value. We use squabs that are less than one month old and have young bones and tender meat. They are marinated in Jijihong's secret soy sauce royal sauce and cooked over slow fire until the flavor develops. This not only keeps the pigeon meat tender and smooth, but also allows the soy sauce to penetrate from the outside. Enter the pigeon and enjoy the taste.
🔅 Notes:
❄️ Frozen ‐18℃
❄️ In order to ensure the quality of food, please make sure that you can collect the product at the designated delivery time and address.
Lam Cheong Kee Storage Guide
1. Fish balls, siu mai, seafood corner, fish noodles, and Fuzhou fish balls must be stored in the freezer
2. Sea fish porridge, duck wings, cordyceps flower soup, and red bean paste can be stored for 3 months if stored in a 0-4 degree refrigerator and eaten within a week. 3. Spicy sauce and shrimp paste can be stored at room temperature without opening the lid Refrigerator must be stored after opening.
Reheating Guidelines:
1. Fish balls, siu mai, seafood corner, fish noodles, Fuzhou fish balls do not need to be melted, they can be put in soup directly, put in the side stove, air fry and steam for 10-15 minutes before eating
2. Sea fish porridge, chicken porridge, duck wing soup, and red bean paste can be put into water with bags and reheated. After the water boils, turn to a low heat. If it is taken out of a 0-4 degree refrigerator, it will roll for about 10 minutes. If it is taken out of an ice tray Roll for about 20-28 minutes or directly cut the packaging bag and pour it into the pot to heat (add a little water to heat together)
3. Since chicken chops, chicken wings, soy sauce duck, pork chops, etc. have been cooked thoroughly during production, they must be fully defrosted before consumption and heated in hot water at 60 degrees with tin foil packaging for 20 minutes. If the heating water temperature is too high , will lead to changes in quality and affect the tenderness of the meat.
The never-fail soy sauce squab
Materials
- Two squabs
- Rock sugar as desired
- Light soy sauce as desired
- Dark soy sauce as desired
- Water appropriate amount
The never-fail recipe for making soy sauce squab
Step 1
Wash and dry the squab after buying it
Step 2
Add rock sugar, add oil, fry the sugar-colored squab, put it in the sugar and roll it to color (I used the wrong sugar here, I should have used white rock sugar, so the color of the sugar is not good-looking)
Step 3
Pour dark soy sauce, light soy sauce, a little sugar and water into the pot, bring to a boil and add the squab
Step 4
From time to time, you can use a spoon to drizzle various parts of the pigeon to make the whole pigeon evenly colored.
Step 5
Cook until the sauce is almost evaporated, then turn off the heat and save some sauce.
Step 6
On disk
Step 7
Finally, chop it into pieces and pour the sauce on it.
