Cooking method:
1. Lotus leaf rice: Steam for 18-20min
2. Mini Chicken Char Siew Pau: Steam for 5-6min
3. Siew Mai Chicken & Prawn, Siew Mai Chicken w Salted egg, waterchestnut, parsley: Steam for 6-7min
4. Pork shanghai dumpling: Steam for 6-8 min/ Pan fry at 140-150℃ until golden colour
5. Ha Kau: Steam for 11min
Storage Condition :Keep frozen at -18oC