Chang Kang Kung

Steaming only makes food more attractive when maintaining fresh colors, but also keeps their original taste, wake up their natural flavor and wonderful aroma. In addition, precious natural vitamins and minerals resources such as calcium, phosphorus, vitamin B, vitamin C, and so forth, are preserved when foods are cooked by steam. CHANG KANG KUNG, we applied moderate steaming technology for all the dishes from fresh vegetables to pork, beef, chicken and special fresh seafood such as eel, crab, shell, lobster,… These foods, marinated by special sauces, make the dishes incredible delicious and completely different taste.