BOQICUI

Product Name: Crispy Fish Skin Classic South Seas cuisine, Singapore star chef’s secret recipe. Fatty fish skin with 45 days cured salted duck egg yolk. The oil-rich salted egg yolks are roasted and then fried until they are sandy and have a delicate texture. Fresh curry leaves are also added to relieve fishy odor and greasiness. The addition of Anchor milk powder and butter (Imported from New Zealand), silky smooth texture rich layers. Sichuan spicy flavor combines the unique spicy taste of Sichuan and Chongqing regions, and every bite is a pleasure for the taste buds. Product Name: Tempura Squid Strip Crispy Squid Strips, a popular Korean street food, are made with real ingredients 56% squid strip content. In order to ensure the tenderness of the squid, our workers need to precisely control the time and look in the golden moisture. After three minutes of roasting, the squid is slightly curled up on the iron plate, then coated with sweet wheat flour to make the tempura shells crispy and crunchy, and then turned over and roasted for two minutes to achieve the texture of elasticity and tenderness, and the squid has a long lasting flavor. It is because of our unique process to achieve the taste is not dry and not fishy and not hard, eat Q elastic full of chewy, soft and fresh aroma is not stuffed teeth, with the flavor of the sea, delicious simply can not stop. Product Name: Glutinous Rice Crackers( Guoba) In order to pursue better taste and restore the ancient method, the process is complicated. Whole grains of first-grade, high-quality glutinous rice are selected and amortized. Take Black Rice Crackers as an example: South Candle leaves need to go through leaf picking, picking, taking spring, cleaning, pounding leaves, boiling juice, soaking, steaming, drying, nine steaming and nine sunshine in order to get the sweet and sweet aroma of black rice, and then repeatedly coated thickly with salted duck egg yolks cured for more than 45 days and meat floss of the real material, with craftsmanship to produce this delicious taste that makes the consumers have a lot of praises after eating.

Product Name: Crispy Fish Skin Classic South Seas cuisine, Singapore star chef’s secret recipe. Fatty fish skin with 45 days cured salted duck egg yolk. The oil-rich salted egg yolks are roasted and then fried until they are sandy and have a delicate texture. Fresh curry leaves are also added to relieve fishy odor and greasiness. The addition of Anchor milk powder and butter (Imported from New Zealand), silky smooth texture rich layers. Sichuan spicy flavor combines the unique spicy taste of Sichuan and Chongqing regions, and every bite is a pleasure for the taste buds. Product Name: Tempura Squid Strip Crispy Squid Strips, a popular Korean street food, are made with real ingredients 56% squid strip content. In order to ensure the tenderness of the squid, our workers need to precisely control the time and look in the golden moisture. After three minutes of roasting, the squid is slightly curled up on the iron plate, then coated with sweet wheat flour to make the tempura shells crispy and crunchy, and then turned over and roasted for two minutes to achieve the texture of elasticity and tenderness, and the squid has a long lasting flavor. It is because of our unique process to achieve the taste is not dry and not fishy and not hard, eat Q elastic full of chewy, soft and fresh aroma is not stuffed teeth, with the flavor of the sea, delicious simply can not stop. Product Name: Glutinous Rice Crackers( Guoba) In order to pursue better taste and restore the ancient method, the process is complicated. Whole grains of first-grade, high-quality glutinous rice are selected and amortized. Take Black Rice Crackers as an example: South Candle leaves need to go through leaf picking, picking, taking spring, cleaning, pounding leaves, boiling juice, soaking, steaming, drying, nine steaming and nine sunshine in order to get the sweet and sweet aroma of black rice, and then repeatedly coated thickly with salted duck egg yolks cured for more than 45 days and meat floss of the real material, with craftsmanship to produce this delicious taste that makes the consumers have a lot of praises after eating.

Product Name: Crispy Fish Skin Classic South Seas cuisine, Singapore star chef’s secret recipe. Fatty fish skin with 45 days cured salted duck egg yolk. The oil-rich salted egg yolks are roasted and then fried until they are sandy and have a delicate texture. Fresh curry leaves are also added to relieve fishy odor and greasiness. The addition of Anchor milk powder and butter (Imported from New Zealand), silky smooth texture rich layers. Sichuan spicy flavor combines the unique spicy taste of Sichuan and Chongqing regions, and every bite is a pleasure for the taste buds. Product Name: Tempura Squid Strip Crispy Squid Strips, a popular Korean street food, are made with real ingredients 56% squid strip content. In order to ensure the tenderness of the squid, our workers need to precisely control the time and look in the golden moisture. After three minutes of roasting, the squid is slightly curled up on the iron plate, then coated with sweet wheat flour to make the tempura shells crispy and crunchy, and then turned over and roasted for two minutes to achieve the texture of elasticity and tenderness, and the squid has a long lasting flavor. It is because of our unique process to achieve the taste is not dry and not fishy and not hard, eat Q elastic full of chewy, soft and fresh aroma is not stuffed teeth, with the flavor of the sea, delicious simply can not stop. Product Name: Glutinous Rice Crackers( Guoba) In order to pursue better taste and restore the ancient method, the process is complicated. Whole grains of first-grade, high-quality glutinous rice are selected and amortized. Take Black Rice Crackers as an example: South Candle leaves need to go through leaf picking, picking, taking spring, cleaning, pounding leaves, boiling juice, soaking, steaming, drying, nine steaming and nine sunshine in order to get the sweet and sweet aroma of black rice, and then repeatedly coated thickly with salted duck egg yolks cured for more than 45 days and meat floss of the real material, with craftsmanship to produce this delicious taste that makes the consumers have a lot of praises after eating.

Product Name: Crispy Fish Skin Classic South Seas cuisine, Singapore star chef’s secret recipe. Fatty fish skin with 45 days cured salted duck egg yolk. The oil-rich salted egg yolks are roasted and then fried until they are sandy and have a delicate texture. Fresh curry leaves are also added to relieve fishy odor and greasiness. The addition of Anchor milk powder and butter (Imported from New Zealand), silky smooth texture rich layers. Sichuan spicy flavor combines the unique spicy taste of Sichuan and Chongqing regions, and every bite is a pleasure for the taste buds. Product Name: Tempura Squid Strip Crispy Squid Strips, a popular Korean street food, are made with real ingredients 56% squid strip content. In order to ensure the tenderness of the squid, our workers need to precisely control the time and look in the golden moisture. After three minutes of roasting, the squid is slightly curled up on the iron plate, then coated with sweet wheat flour to make the tempura shells crispy and crunchy, and then turned over and roasted for two minutes to achieve the texture of elasticity and tenderness, and the squid has a long lasting flavor. It is because of our unique process to achieve the taste is not dry and not fishy and not hard, eat Q elastic full of chewy, soft and fresh aroma is not stuffed teeth, with the flavor of the sea, delicious simply can not stop. Product Name: Glutinous Rice Crackers( Guoba) In order to pursue better taste and restore the ancient method, the process is complicated. Whole grains of first-grade, high-quality glutinous rice are selected and amortized. Take Black Rice Crackers as an example: South Candle leaves need to go through leaf picking, picking, taking spring, cleaning, pounding leaves, boiling juice, soaking, steaming, drying, nine steaming and nine sunshine in order to get the sweet and sweet aroma of black rice, and then repeatedly coated thickly with salted duck egg yolks cured for more than 45 days and meat floss of the real material, with craftsmanship to produce this delicious taste that makes the consumers have a lot of praises after eating.

Product Name: Crispy Fish Skin Classic South Seas cuisine, Singapore star chef’s secret recipe. Fatty fish skin with 45 days cured salted duck egg yolk. The oil-rich salted egg yolks are roasted and then fried until they are sandy and have a delicate texture. Fresh curry leaves are also added to relieve fishy odor and greasiness. The addition of Anchor milk powder and butter (Imported from New Zealand), silky smooth texture rich layers. Sichuan spicy flavor combines the unique spicy taste of Sichuan and Chongqing regions, and every bite is a pleasure for the taste buds. Product Name: Tempura Squid Strip Crispy Squid Strips, a popular Korean street food, are made with real ingredients 56% squid strip content. In order to ensure the tenderness of the squid, our workers need to precisely control the time and look in the golden moisture. After three minutes of roasting, the squid is slightly curled up on the iron plate, then coated with sweet wheat flour to make the tempura shells crispy and crunchy, and then turned over and roasted for two minutes to achieve the texture of elasticity and tenderness, and the squid has a long lasting flavor. It is because of our unique process to achieve the taste is not dry and not fishy and not hard, eat Q elastic full of chewy, soft and fresh aroma is not stuffed teeth, with the flavor of the sea, delicious simply can not stop. Product Name: Glutinous Rice Crackers( Guoba) In order to pursue better taste and restore the ancient method, the process is complicated. Whole grains of first-grade, high-quality glutinous rice are selected and amortized. Take Black Rice Crackers as an example: South Candle leaves need to go through leaf picking, picking, taking spring, cleaning, pounding leaves, boiling juice, soaking, steaming, drying, nine steaming and nine sunshine in order to get the sweet and sweet aroma of black rice, and then repeatedly coated thickly with salted duck egg yolks cured for more than 45 days and meat floss of the real material, with craftsmanship to produce this delicious taste that makes the consumers have a lot of praises after eating.