|Not bugs! They're mini-clams|
|Goose blood, lu shui'ed|
So that concludes the lushui starters, all of which are served slightly warm or at room temp. Underneath the geese there's also usually fried tofu - sometimes I ask for double - it's that good.
|Cold fish, ready to serve|
|Mini clams "thin shell"|
|"Both sides yellow"|
|Candied (or caramelised?) sweet potato, gingko and taro|
Kungfu, however, doesn't refer to the kicking, but the elaborate technique that apparently goes into brewing the tea. This comes from the other meaning of the term kungfu, which means difficult and/or troublesome to do.
*strangely it does not stand alone as one of the eight "major" schools of Chinese cuisine, though it is sort of similar to Min (Fujian) cuisine, but that's kind of like saying Sri Lankan cuisine is similar Indian cuisine.
Side note - longtime Hong Kongers will remember that Shung Hing used to be just 2 shopfronts. It's now 3, because they took over Leung Hing, another Chiushow restaurant. I suspect they were owned by the same family all along anyway, but that's something to find out another day.
Shung Hing Chiu Chow Restaurant (Sheung Hing)
29-37 Queen's Road West
+852 2543 7794
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