Sea Coconut Fish Maw Sea Conch Soup 海底椰花膠響螺湯

This is a nourishing and collagen-rich Cantonese soup that helps moisturize the lungs, improve skin elasticity, and strengthen the immune system. It’s especially good for dry seasons, post-illness recovery, or boosting overall wellness. 這款營養豐富且富含膠原蛋白的廣東湯品，有助於滋潤肺部、改善皮膚彈性，並強化免疫系統。特別適合乾燥季節、病後恢復或提升整體健康。

Net Wt. 1400 g (4 servings)（4人份）

or

Net Wt. 600 g (1-2 servings)（1-2人份）

Ingredients: pork shank, chicken stock, dried conch meat, fish maw, dried pear, sea coconut, dried fig, apricot kernels, rock sugar, sea salt

成分：豬腱、雞高湯、乾響螺肉、花膠、雪梨乾、海底椰、無花果、杏仁、冰糖、海鹽。

Keep Frozen. 請保持冷凍。

How to Cook / Reheat 烹調方法

1. Cook from frozen — no need to thaw first. 可直接從冷凍狀態烹調，無需解凍。
2. Pour into a soup pot over medium heat. 倒入湯鍋，以中火加熱。
3. Bring to a boil and simmer until heated through, about 10-15 minutes. 煮至沸騰，再燜煮約10-15分鐘至完全加熱。

Frequently Asked Questions

What does sea coconut fish maw soup taste like?
It has a delicate, naturally sweet flavour from the sea coconut and dried pear, balanced by the savoury depth of pork shank and dried conch. 湯味清甜甘香，帶有海底椰及雪梨的天然甜味，配上豬腱及乾響螺的鮮味。

Is this soup good for skin and immunity?
Yes — this Cantonese-style double-boiled soup is traditionally valued for the collagen in fish maw, along with ingredients believed to moisturize the lungs and support immunity. 這款湯品含花膠豐富的膠原蛋白，並含有滋潤肺部、強化免疫力的食材，是廣東傳統燉湯之選。

How do I store and reheat this soup?
Keep frozen until ready to use, then reheat directly from frozen in a soup pot over medium heat until boiling. 請保持冷凍至食用前，可直接從冷凍狀態以中火加熱至沸騰。