This Bak Kut Teh is more to Klang style, which is more concentrate compare to other style of Bak Kut Teh, so it is full of the herbs and herbal.

• 蒸鱼最讲火候，时间一定要拿捏得准确，鱼肉蒸得刚刚离骨，就是最佳的时候，因为不会太熟，肉质也最嫩滑，少点功夫也不行。