Their lovely jumbo-sized sui kow (80cents each ala carte) is packed with marinated minced pork, water chestnut, prawn and black fungus.
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In the soup, there is a strong umami flavor from a certain dried Chinese seafood product which I suspected to be conpoy. You can even taste it in the sui kow filling.
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But whatever it is, due to the addition of this mysterious ingredient, the soup is as Cantonese as it can get.
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Read more: https://thedeadcockroach.blogspot.com/2019/09/xiang-jiang-soya-sauce-chicken.html