Most people will be familiar with Putien but you will probably get a blank stare if I ask you about HengHwa cuisine.

HengHwa cuisine is a close cousin of Hokkien cuisine due to proximity.

You will get your hei zou (or deep fried prawn rolls) which are minced pork and prawn wrapped in a beancurd skin and deep fried. Ming Chung does theirs well and the Hokkien in me absolutely loves it.

I also liked their kailan with beancurd skin. The beancurd skin is flavoured with pepper, sesame oil and oyster sauce and then rolled up to give it a thicker and firmer texture --- just like the Japanese tamagoyaki. It soaks up the broth it is in and I think it will go great with a braising sauce.

Special thanks to our friends for introducing us to HengHwa cuisine!