4.4(10+ reviews)|1k+ sold
Product Highlight
Delicious fish tofu buns filled with real cuttlefish pieces for a delightful seafood taste.
Made with 42% fish paste (Threadfin Bream) and 6% cuttlefish for an authentic, savory flavor.
Soft, bouncy texture perfect for hot pot, soups, noodles, or deep-frying.
Ingredients
Fish Paste 42.0% [Threadfin Bream (Nemipterus spp.) (FISH), Sugar, Stabilizer (E450iii, E451i)], Water, Cuttlefish 6.0% (Sepia pharaonis) (MOLLUSCS), SOYBEAN Oil, Starch (Potato, Corn), Isolated SOY Protein, Sugar, Salt, Glucose, Spring Onion, Flavour Enhancer (E621), EGG Albumen Powder.
Allergens
Contains: FISH, MOLLUSCS, SOY, EGG.
Nutritional Information
| Nutrition | Per 100g |
|---|---|
| Energy | 680 kJ / 162 kcal |
| Fat | 6.0 g |
| of which saturates | 1.2 g |
| Carbohydrates | 18.0 g |
| of which sugars | 4.0 g |
| Protein | 8.0 g |
| Salt | 1.5 g |
Net Quantity
200g
Storage Condition
Keep frozen at -18°C or below. Do not refreeze after thawing.
Cooking Instructions
Method (Hot Pot):
Add frozen fish tofu buns directly into boiling broth.
Cook for 4-5 minutes until they float to the surface, expand slightly, and are fully heated.
Ensure the core temperature reaches >70°C before consumption.
Method (Boiling):
Bring a pot of water to a boil.
Add frozen buns and cook for 4-5 minutes.
Drain and serve with dipping sauce.
Ensure the core temperature reaches >70°C before consumption.
Method (Deep-Fry):
Deep-fry frozen buns at 170-180°C for 3-4 minutes until golden brown and crispy on the outside.
Drain on paper towels before serving.
Ensure the core temperature reaches >70°C before consumption.
Method (Soup/Noodles):
Add frozen buns to simmering soup and cook for 4-5 minutes.
Ensure the core temperature reaches >70°C before consumption.
Country of Origin
Made in China
Best Before End
See packaging for details
Responsible Person
JINGDONG RETAIL (UK) LIMITED
Floor 3, 20 King Street, London SW1Y 6QY, United Kingdom
