Hong Kong Rooted in the Community, Shanghai Ronghua Sichuan Restaurant

"Blue Water Immortal flour is finer and more elastic than other flours, and it has been used since my grandfather's generation. Basically, traditional Shanghai restaurants in Hong Kong all use flour from Kowloon Flour Mill, and this has not changed to this day." Yang Kunjiang, the third generation of Shanghai Ronghua Sichuan Restaurant rooted in Kwun Tong for half a century, said that before filling the xiaolongbao, during the dough stretching and kneading process, you can feel the strong water absorption and toughness of Blue Water Immortal low-gluten flour. This texture allows them to make evenly textured and flavorful xiaolongbao. Nostalgic snacks in the restaurant, such as red bean paste pancakes and potstickers, are all made with Blue Water Immortal flour. A series of stuffed foods are the signature of "Ronghua." Shanghai Ronghua Sichuan Restaurant was listed as a Michelin recommended restaurant in 2012-13, and this year marks its 50th anniversary. Owner and head chef Yang Kunjiang said that today's food industry is highly competitive, and maintaining traditional flavors is the only way to retain old customers. Among them, "Nine King Eel Paste" and "Crab Cake" still preserve the taste of two generations. Shanghai Ronghua Sichuan Restaurant Address | G/F, 15 Chung Yan Street, Kwun Tong Phone | 5933 7944 Business Hours | Monday to Sunday 12:30am-10:00pm