- Homecooked, no preservative. Consume within 3 weeks.
- Followed the recipe given by executive chef of a 5-star hotel, slow-cooked the chicken soup for 6 hours and used it to braise mini abalone. Deep-frozen the braised abalone to keep its freshness. Free vegetarian shark fin to bring extra sensation. 依据五星级厨师的秘方，熬煮鸡汤并用该鸡汤和顶级耗油烩迷你鲍鱼。赠送素鱼翅增加佳肴的口感。
- Ready to eat. Defrost the braised abalone. Then, pour into a sauce pan / wok to reheat. Mix the vegeterian sharkfin 30s to 1min before plating. AVOID overcooking the vegeterian sharkfin. 解冻后，放入锅里煮热。 加入素鱼翅预热30秒后熄火。避免过度烹饪素鱼翅。