南兴酱香排骨，采用豆酱、红葱、嫩姜与花雕酒慢火炖煮，让猪小排吸饱酱香，每一口都软嫩入味，咸香带微辣，完全不膻不腻。
加热即食，不用再煮，就是一锅像老字号酒楼才吃得到的好排骨。
Nam Heng’s Braised Bean Paste Ribs are slow-cooked with fermented bean paste, shallots, ginger, soy sauce, and a splash of Shaoxing wine — creating a bold, aromatic sauce that clings to every bite of tender pork ribs.
Just heat and serve — it’s like a banquet dish made effortless.
