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"At Si Chuan Dou Hua Restaurant, various dishes are braised in the Flavours of Jiang Nan menu, such as braised yam, braised “mee hoon” and braised fish maw. Si Chuan Dou Hua’s chef Leung Wing Chung spends time to slowly braise his pork ribs for up to an hour, while beef tendons take three hours. This long cooking process yields a tender texture, with the meat falling off the bone, as well as brings out the flavours of the dishes." - Rosalind Ang