The slow-cooked broth of traditional Chinese cuisine inherits the cultural virtue of "not tired of delicacy, not tired of fineness." It emphasizes full heat, long cooking time, and extracting the essence to achieve a delicious flavor.
Originating from the Malaysian Chinese Lin family's ancestral secret recipe in Penang, passed down through three generations with a century-long tradition, the meticulous cooking technique uses varied methods to produce a soup base with a golden milky-white color. It further enhances the layers of flavor with the selected authentic Sarawak white pepper from Malaysia, creating a taste sensation that lingers on the palate, making it famously known as the "White Spicy Hot Pot," passed down through word of mouth.
- Experience the essence of the "soulful broth," savoring the intricacies of its flavor.