Awesome Taste Like Never Before
Our Menu |我们的菜单
About Hejia Bak Chang
关于合家粽子
Art of Wrap & Tie
裹扎的艺术
Wrap and stuff dumpling
One of the most challenging and importance part, to stuff, wrap and tie the glutinous rice with all the ingredients with the leaves
Ingredients will be filled into the leaves by layering into a cone shape, then wrap into a triangle shape and tight firmly with twine
It requires good skills in order to keep every ingredient all in the right place
裹扎粽子
讲究在于如何把粽子，
裹得恰到好处，
扎得结实不松，
才能确保肉粽能在出炉后还能保持完美形态，
米料都能完美分布
Wrap 裹
Tie 扎
To Cook
烹煮
Cook with charcoal stove
It is rare to cook rice dumpling with Charcoal fire stove nowadays due to the workloads, yet Hejia insist to go with the traditional way. Rice dumpling will be cook under the extreme hot temperature boiling water and drain overnight before packing.
火炭水煮
用火炭水煮粽子已不常见，合家依然坚持传统烹煮法，炭火火候十足，慢煮几个小时并可取出沥干水分
The Ingredients
食材
The preparation
Rice dumpling is a combination of each and every tiny but important ingredient into
Glutinous rice needs to be stirring fried with seasoning, pork belly has to be marinated, other ingredients preparation, for instance salted egg yolk, shrimps, chestnuts, mushroom and many more.
师傅对粽子的讲究
糯米饭与香料翻炒以致米饭能入味，五花肉的挑选与腌制，其他配料的准备
Glutinous Rice
糯米
Pork Belly
五花肉
Salted Duck Egg Yolk
咸鸭蛋黄
Chest Nut
栗子
Mushroom
冬菇
Shrimp
虾米
Red Bean
红豆
食用建议
