15th June 2016

Cooking Techniques

In such a splendid environment, we serve: Dimsum, Roast and Wok.

Dim Sum – is a Cantonese style of food that is prepared in small bite-sized or individual portions of food. The serving sizes are usually small and normally comes in three or six pieces in one serving. Har gow, shao mai are the most popular dim sum. Besides these traditional choices, San Fu Lou also offers you our signature, rainbow Xiao Long Bao, the first in Vietnam and only available at San Fu Lou.

Wok – The wok is heated to a dull red glow. In the hot wok, the oil, seasonings, and meats are added in rapid succession. The food is continually tossed, stopping for several seconds and other ingredients such as various seasonings, broths, or vegetables are added. When the food is cooked it is poured and ladled out of the wok.

Roast – is the generic name in Cantonese cuisine given to meats roasted on spits over an open fire or a huge wood burning rotisserie oven. Roasting creates a unique, dee barbeque flavor and the meat is usually coated with a flavorful sauce before roasting. San Fu Lou offers you traditional BBQ duck, pork belly, pork ribs, and chicken.