S11 - Chinese Sausages 特级切肉肠 (4pcs) + Liver Sausages 特级润肠 (2pcs)

Chinese Sausages 特级切肉肠  (4pcs) + Liver Sausages 特级润肠 (2pcs)

Chinese Sausages 特级切肉肠  (4pcs)
Our sausages are produced with the strictest quality and manufacturing practice to ensure safe and healthy consumption. These sausages are made with Chemical Free Pork (free from beta agonist and antibiotic) and high quality ingredients in an environmentally controlled hygienic facility.

Ingredients : Fresh Pork, Sugar, Salt, Rose wine, Soya sauce & collagen casing.
*No Preservatives & No Artificial Colourings
Can be stored for 5 months in cool dry place or 1 year if kept in freezer from date of manufacture.
-Cooking method > Steam, boil, fry, stew or boil。
* Preparation in advance > Use warm water to defrost, and blanch in warm water before cooking.

肉肠是在严格的现代化生产标准下精制而成。 肉肠选用的是特选优质、少油脂的新鲜猪肉（不含任何抗生素和长肉剂成分）。

材料： 新鲜猪肉，糖，盐，玫瑰露酒，上等生抽及胶原蛋白肠衣。
*无防腐剂 & 无人造色素
-存放在阴凉处可保存至 五 个月或存放在冰箱内可保存至 十二个月。
-最佳烹煮方式 > 蒸，煮，煎，炖或者煮熟即可食用。
-预先准备 > 利用温热水退冰，烹煮前先用温热水川烫。

Liver Sausages 特级润肠 (2pcs)
Liver sausages are those in brownish black and they are called "Yun Cheong" in Cantonese. Using quality fresh pork meat mixed with liver and belly, the sausages have lasting flavour and nice chewy texture.

Ingredients : Pork liver, cut into cubes, mixed with auxiliary ingredients, poured into casings, fermented, matured and dried.
*No Preservatives & No Artificial Colourings
Can be stored for 5 months in cool dry place or 1 year if kept in freezer from date of manufacture.
-Cooking method > Steam, boil, fry, stew or boil。
* Preparation in advance > Use warm water to defrost, and blanch in warm water before cooking.

肝肠是棕黑色的，在广东话中被称为“润肠”。将优质的新鲜猪肉与猪肝和猪肚混合，香肠具有独特的风味和口感真的难以抗拒。

材料 - 以猪肝等为原料，切绞成丁，配以辅料，灌入肠衣经发酵、成熟干制成的华人传统特色肉制品。
*无防腐剂 & 无人造色素
-可存放在阴凉处可保存至 五 个月或存放在冰箱内可保存至 十二个月。
-最佳烹煮方式 > 蒸，煮，煎，炖或者煮熟即可食用。
-预先准备 > 利用温热水退冰，烹煮前先用温热水川烫。