The family pioneered the use of fish maw as a replacement for shark's fin, in the early 1990s.
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This classic Hokkien stew is thick and gloopy, packed with a generous amount of spongy fish maw, wispy egg, soft carrots, tender golden mushrooms, tender shiitake mushrooms, and gelatinous sea cucumber. Add a dash of black vinegar and white pepper, and stir well.
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Has lovely sweet savoury flavour with a hint of sour peppery notes, so tasty and comforting.
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Quan Xiang Yuan
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