T.Dining by Hong Kong Tatler - - Savour Feast -

No Chi­nese kitchen is with­out this es­sen­tial condi­ment, which has myr­iad uses. Chef Wong WingKe­ung of Man Wah uses it in a stir-fry of abalone, which counts on fer­mented black beans and a last minute driz­zle of light soy sauce into the hot wok at the end for

max­i­mum flavour

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