Description

Using gelatinous trimmings like chicken frames, pig trotters, and fish scales, the chef simmers for over 8 hours to produce a concentrated stock jelly. The chef portions the jelly into small cubes for you to use conveniently in noodles or stews. This service is extremely time consuming and requires patient skimming, so the service fee is charged mainly by working hours (deposit), while raw material costs are minimal, resulting in almost no extra balance fluctuation.