The essence of double boiling

Steamed Siew Mai with Japanese Baby Scallop (right) and Steamed Phoenix Eye Dumpling with Prawn and Black Truffle (left) are among the dim sum options that are available to lunch time diners at Zuan Yuan Chinese Restaurant.

DOUBLE boiling, a Cantonese cooking method where a pot of soup is boiled within a larger pot of boiling water, is believed to achieve the maximum extraction of flavour from its ingredients with minimal effect on the flavour and texture of the ingredients themselves.

This slower and gentler simmering method makes it ideal for creating nourishing soups out of more delicate ingredients such as bird’s nest or shark’s fin.