Hong Kong 🇭🇰 Rooted in the community, Shanghai Ronghua Sichuan Restaurant 💪🏼

"Blue Narcissus flour is finer and more elastic than other flours. My grandfather's generation has been using it. Basically, traditional Shanghainese restaurants in Hong Kong all use flour from the Kowloon Flour Mill to cook, and it has not changed to this day." Yang Kunjiang, the third generation of Shanghai Ronghua Sichuan Restaurant, which has been rooted in Kwun Tong for half a century, said that before making the fillings of the xiaolongbao, the strong water absorption and toughness of the blue narcissus low-gluten flour can be felt during the process of pulling and polishing the dough. This texture allows them to make uniform and tasty xiaolongbao. The nostalgic snacks in the store, such as red bean paste pot cakes and pot stickers, are all made with blue narcissus. A series of buns are the signature of "Ronghua" (Shanghai) Ronghua Sichuan Restaurant Ronghua Sichuan Restaurant was listed as a Michelin recommended restaurant in 2012-13, and it is celebrating its 50th anniversary this year. The owner and chef Yang Kunjiang said that today's catering industry is highly competitive, and only by maintaining traditional tastes can old customers be retained. Among them, "Nine Kings Eel Paste" and "Crab Race" still retain the taste of two generations. Shanghai Ronghua Sichuan Restaurant Address｜G/F, 15 Chong Yan Street, Kwun Tong Tel｜5933 7944 Business hours｜Monday to Sunday 12:30am-10:00pm