Har Kow. Mmm..juicy, tender, good to the last bits.
Deep fried har kow served with mayonaise. Cantonese loves their food being deep fried. Nevermind, Hakka girl here adjusts herself well and gobbles down anything shrimp, regardless deep fried, steamed or stir-fried.
Deep fried sui kow. The skin is deep fried to perfection, crunchy even it's not scorching hot on the tongue. Bite into this, you'll find lots of chives, pork and shrimps.
Pork sui kow. Pork pork and more pork inside these mini treasures. Are you cannibal enough?
Steamed pork ribs with black dace. The meat falls off from the bone easily, very fragrant and soft to bite.
And all these came up to ya-sei-khao-pat. Cheap and affordable for a big eater me.