Siu haau sauce - a thick, savory, slightly spicy sauce generally known as the primary barbecue sauce used within Chinese and Cantonese cuisine.
Also in the village is a Post Office, Cantonese restaurant and a Working Man's Club which features artists and is available for private hire.
After three generations of ownership by the same family the restaurant has grown several times and a large range of Cantonese, Szechuan, Sushi, Polynesian, Japanese, and Thai cuisines are served in several themed dining rooms and lounges.
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That same year, it opened Crystal Jade Kitchen at Shaw House serving affordable Cantonese cuisine, such as noodles, jook, cze char and roasted meat.
Developed in the 1980s in Hong Kong for Cantonese cuisine, XO sauce is made of roughly chopped dried seafoods, including scallops, dried fish and shrimp, and subsequently cooked with chili peppers, onions, and garlic.