Braised Pork Belly with Preserved Vegetable Rice Dumpling<br />梅菜扣肉粽

Can you imagine the comforting aroma of the classic Mei Chai Kau Rou, wrapped in a bakzhang? Braised Pork Belly with Preserved Vegetable (Mei Chai Kau Rou) — now reimagined as a glutinous rice dumpling by Muar Yuen Chen Siang. As the rich braising gravy seeps into each chewy grain, while every bite with mushroom, chestnut, and peanut unfolds layers of flavour — a taste from Jalan Meriam, Muar, just like the warmth of home. 你还记得小时候，阿嫲从厨房里端出来的那碗梅菜扣肉吗？ 五花肉经过炸、蒸、焖几道功夫，肥肉软糯化口，油脂甘香丰厚；而焖煮许久的梅菜，早已吸满肉汁，咸香中带着回甘，越吃越开胃。 如今，麻坡源珍香将那股熟悉的古早味，加上香菇，栗子，大花生包进一颗粽子里。 梅菜扣肉粽，是麻坡三马路的味道，也是您老家的味道。 Fillings 內馅： Premium Thai Glutinous Rice 精选泰国糯米 Preserved Vegetable 梅菜 Pork 猪肉块 Dried Mushroom 香菇 Chestnut 栗子 Peanut 大花生 Features 特色：