The filling is made of meat paste without scallions and garlic, and only a little ginger and soup jelly, salt, soy sauce, sugar and water, all mixed and chilled. The skins of the steam buns are made of unleavened refined flour. Each steamed bun is small and exquisite, shaped like a pagoda, they are translucent, crystal clear with a slightly yellowish tinge, each bite providing a burst of soup, resulting in a delicious taste. When eaten with ginger and vinegar, the taste is even better.
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