The robust cloudy soup / broth is stewed for over 3 hours with pork bones and dried sole fish, resulting in a punchy meaty fishy savoury sweet flavour.
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Garnishes of crisp napa cabbage, tender yam / taro chunks, wispy seaweed, and crunchy cai xin / choy sum, combine to lend vegetal earthy sweet flavour.
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The generous chunks of bone-in and boneless red grouper fish are tender and flaky, with meaty sweet savoury flavour, holding up well in the roiling boil of the charcoal fire steamboat. Note that no milk is added.
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While each order of steamboat already comes filled with ingredients, you can opt to add-on additional ingredients.
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Nan Hua Chang (Traditional) Fish Head Steamboat
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