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Milk, Egg, Peanuts, Tree Nuts, Fish, Wheat, Crustacean Shellfish and Soybean.

Abalone, Prawn, Fish Maw, Roasted Pork Belly, Braised Pork Shank, Fish Puff, Bean Dough, Yam, Oyster Mushroom, Shiitake Mushroom, Lotus Root, Chinese Cabbage, Broccoli, Pen Cai Sauce.

Cooking Method 1 (Boil)
1. Fill a pot with water and bring to boil.
2. Place all vacuum packages into the pot and simmer for approximately 20-25 minutes.
3. Remove the packages from the pot, open up the packages of ingredients and place into the serving claypot.
4. Pour the sauce over the ingredients and ready to serve.

Garnishing
1. Place the Chinese Cabbage at the base of the pot.
2. Then, put in the Briased Pork Shank in the middle of pot.
3. Now you can start to decorate the rest of ingredients surrounding the Pork Shank.

*Always make sure that the food is piping hot before serving.

Keep frozen at or below -18°C. Once defrosted, do not refreeze.