Chan Chan Yong Tau Foo Traditional Recipe

今天在甲洞孟加拉拉 Manjalara 的真真酿豆腐饭店，品尝到“传承三代的家庭味道”。每一道菜肴都蕴含着祖辈们的智慧与爱心。这些年来，他们坚持用最朴实的食材，烹制出一道道令人怀念的家常味道。每一口，都是对过去的回味，也是对未来的期待。让我们一起，品味传承，感受家的温暖。

客家炸肉 - 花腩肉够厚够嫩

猪脚醋 - 甜酸适度

醉鸡 - 自家酿的葡萄酒，酒香浓郁

招牌酿豆腐 - 纯鱼肉馅料

瓦煲酿豆腐 - 纯鱼肉馅料

峇峇蒸鱼 - 自家峇峇酱料很提味

苦瓜炒蛋 - 够Wok 气

Today, I tasted the 'family flavor passed down for three generations' at the Chan Chan Yong Tau Foo Restaurant in Bandar Manjalara, Kepong. Every dish contains the wisdom and love of our ancestors. Over the years, they have insisted on using the simplest ingredients to cook a memorable homely taste. Every bite is a recollection of the past and an expectation of the future. Let us taste the inheritance and feel the warmth of home together.

Hakka fried meat - the belly meat is thick and tender

Pork trotter vinegar - moderate sweetness and sourness

Drunken chicken - home-brewed wine, rich wine aroma

Signature Yong Tau Foo - pure fish filling

Claypot Yong Tau Foo - pure fish filling

Baba steamed fish - homemade Baba sauce is very flavorful

Bitter melon scrambled eggs - enough Wok flavor