I always look forward to a soup dish at a Cantonese restaurant. I usually like the clear comforting classic Cantonese soups, but here at Min Jiang I really liked this rich broth filled with crabmeat as well.
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The egg white parcel pictured is filled with seafood - Australian abalone, chopped bamboo pith, and dried scallop - which are poached in superior stock being before wrapped into the paper-thin egg white crepe. So much flavour in it.
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It's the perfect complement to the collagen-rich broth filled with fresh Sri Lankan crabmeat and superior stock that was simmered with chicken bones, chicken feet, and pork. And to top it off, it's served with a deep fried prawn spring roll filled with hand-chopped prawns and chicken meat.
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