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PO - Seafoods Premium Soups 5 Bags 750g
Conch Maitake Soup
Cooking Instructions:
1. Mixed 2 spoons of salt with about 150ml water, stir and soak the Lotus Seed & Pearl Barley for 30 to 45 minutes.
2. Natural Maitake soak with water for 15 minutes, press out all the water inside the Japanese maitake. Repeat this process for 1 time.
3. Wash all other ingredients with water and drain.
4. Buy 1 catty (600g) of Pork Shank or Lean Pork and cut into piece, wash and drain.
5. Bring to boil for 3 liter of water. Add the Pork Shank and cook for 15 minutes. Then add all the ingredients cook for 2 to 2.5 hours, add some salt for tasting & serve.
Remark: Use half of chicken to replace the 1 catty of Pork Shank or Lean Pork.
Ingredients: Dried Conch, Natural Maitake, White Fungus (Soft), Lotus Seed (Seed), Pearl Barley (Cereals contain Gluten), Sweet Date.
Storage Condition: Stored at dry, cool place and avoid sunlight.
Shark Fin Monkey Head Mushroom Soup
Cooking Instructions:
1. Mixed 2 spoons of salt with about 150ml water, stir and soak the Lotus Seed & Pearl Barley for 30 to 45 minutes.
2. Monkey Head Mushroom soak with water for 15 minutes, press out all the water inside the mushroom. Repeat this process for 1 time.
3. Wash all other ingredients with water and drain.
4. Buy 1 catty (600g) of Pork Shank or Lean Pork and cut into piece, wash and drain.
5. Bring to boil for 3 liter of water. Add the Pork Shank and cook for 15 minutes. Then add all the ingredients cook for 2 to 2.5 hours, add some salt for tasting & serve.
Remark: Use half of chicken to replace the 1 catty of Pork Shank or Lean Pork.
Ingredients: Shark Fin Top Portion (Fish product), Natural Monkey Head Mushroom, White Fungus (Soft), Lotus seed (Seed), Pearl Barley (Cereals contain Gluten), Sweet Date.
Storage Condition: Stored at dry, cool place and avoid sunlight.
Shark Bone Tricholoma Matsutake Soup
Cooking Instructions:
1. Mixed 2 spoons of salt with about 150ml water, stir and soak the Chinese Yam, Lotus Seed & Pearl Barley for 30 to 45 minutes.
2. Tricholoma Matsutake soak with water for 25 minutes and drain.
3. Wash all other ingredients with water and drain.
4. Buy 1 catty (600g) of Pork Shank or Lean Pork and cut into piece, wash and drain.
5. Bring to boil for 3 liter of water. Add the Pork Shank and cook for 15 minutes. Then add all the ingredients cook for 2 to 2.5 hours, add some salt for tasting & serve.
Remark: Use half of chicken to replace the 1 catty of Pork Shank or Lean Pork.
Ingredients: Shark Fin Bone (Fish product), Tricholoma Matsutake, White Fungus (Soft),
Chinese Yam, Lotus Seed (Seed), Pearl Barley (Cereals contain Gluten), Sweet Date.
Storage Condition: Stored at dry, cool place and avoid sunlight.
Shark Fin Tricholoma Matsutake Soup
Cooking Instructions:
1.Mixed 2 spoons of salt with about 150ml water, stir and soak the Chinese Yam & Pearl Barley for 30 to 45 minutes.
2.Tricholoma Matsutake soak with water for 25 minutes and drain.
3.Wash all other ingredients with water and drain.
4.Buy 1 catty (600g) of Pork Shank or Lean Pork and cut into piece, wash and drain.
5.Bring to boil for 3 liter of water. Add the Pork Shank and cook for 15 minutes. Then add all the ingredients cook for 2 to 2.5 hours, add some salt for tasting & serve.
Remark: Use half of chicken to replace the 1 catty of Pork Shank or Lean Pork.
Ingredients: Shark Fin Head (Fish product), Tricholoma Matsutake, White Fungus (Soft),
Chinese Yam, Pearl Barley (Cereals contain Gluten), Sweet Date.
Storage Condition: Stored at dry, cool place and avoid sunlight.
Conch Monkey Head Mushroom Soup
Cooking Instructions:
1. Mixed 2 spoons of salt with about 150ml water, stir and soak the Chinese Yam, Lotus Seeds & Pearl Barley for 30 to 45 minutes.
2. Monkey Head Mushroom soak with water for 15 minutes, press out all the water inside the mushroom. Repeat this process for 1 time.
3. Wash all other ingredients with water and drain.
4. Buy 1 catty (600g) of Pork Shank or Lean Pork and cut into piece, wash and drain.
5. Bring to boil for 3 liter of water. Add the Pork Shank and cook for 15 minutes. Then add all the ingredients cook for 2 to 2.5 hours, add some salt for tasting & serve.
Remark: Use half of chicken to replace the 1 catty of Pork Shank or Lean Pork.
Ingredients: Dried Conch, Natural Monkey Head Mushroom, White Fungus (Soft),Chinese Yam, Lotus Seed (Seed),Pearl Barley (Cereals contain Gluten), Sweet Date.
Storage Condition: Stored at dry, cool place and avoid sunlight.
Standard Local Delivery
In normal circumstances, you will receive SMS with confirmed delivery date within 3 working days from the date of order. Goods would be delivered within 7 working days^.
If a single order includes products in different categories, we may deliver the products on different dates.
Pick-up at SOGO Kai Tak Store
It is only applicable to selected beauty brands and freshmart goods only, excluding frozen food. Please refer to the individual item pages for details.
When your payment is successful, system will send a confirmation email with pick-up number and period to your registered email address. Goods would be ready for pick-up within 4 working days^ from the date of order. To pick up the order, please present the pick-up number code for collection.
Mainland China Delivery
It is only applicable to selected beauty brands, babies' & kids’ and other designated goods only. Please refer to the individual item pages for details.
After the shipping fee is settled, you will be notified with S.F. Express tracking number by email in 3 working days. Once you receive the tracking number, please visit SFHK official website, input the tracking number and upload recipient identification documents for customs clearance within 5 calendar days.
After customs clearance is completed, S.F. Express will contact you for settling the tax payment before the delivery. You need to pay S.F. Express for the related 13%-50% tax rate and the actual amount is subject to China Customs’ final decision. The parcels will then be delivered to you once the tax payment is settled.
Click here for delivery arrangement.
^ the confirmed delivery date subject to the actual situation (including but not limited to inventory, transportation, logistics, etc.)
