Ingredients List: Wheat Flour (30%), Pork (23%), Pork (Pork Skin, Water, Ginger), Swimming Crab Meat (Protunus Segins) (Crustaceans) (10%), Crab Sticks {Surimi(Nemipterus Spp, Sauida Tumbil)(Fish), Egg White Powder, Stabilizer (E450Iii,E451), Water, Modified Tapioca Starch, Soybean Oil, Salt, Sugar, Crab Extract (Indeholder Crab [(Crustaceans), Flavor Enhancer (E635)], Sweet Flavor [Glucose Syrup], Lactic Acid, Acetic Acid, Yeast Extract, Color (E150C), Water], Flavor Enhancer (E621), Color (E120, E160C)}, Water, Salt, Soybean, Sugar, Wheat Flour, Preservative (E211), Flavour Enhancers (E631, E627)], Ginger, Spring Onion, Cooking Wine [Water, Rice, Wheat, Salt, Colour (E150)], Pork Fat, Sichuan Peppercorn Powder, Mandarin Peel Powder, Flavour Powder [Salt, Corn Starch, Flavour Enhancer (E621), Sugar, Palm Oil, Hydrolysed Vegetable Protein (Soybean), Yeast Extract, Onion, Vingin Olive Oil Extract, Curcuma, Parsley, Antioxidant (E392), Chicken Fat, Dehydrator Chicken], Sesame Oil, White Pepper Powder, Corn Starch

Allergy Advice: Not suitable for Gluten, Soybean, Sesame, Egg, Fish, Crustaceans allergy sufferers.

Warning Statement: None

Feature: None.

Origin: United Kingdom.

Package Type: Plastic Bag

Storage: Keep frozen at -18°C. Once thawed, do not refreeze.

Storage Type: Frozen.

Instructions for Use: 1.Prepare a steamer: Add about 3 cm of water to the steamer pot and bring it to a boil. 2.Line the steamer: Place parchment paper, banana leaf, or cabbage leaf on the steamer base to prevent sticking. 3.Place the buns: Take the buns directly from the freezer (do not thaw). Place them in the steamer with space between each bun. 4. Steam: Cover the lid and steam over high heat for 12–15 minutes, until fully cooked and the soup inside is hot. 5. Rest briefly: Turn off the heat and let the buns sit for 1–2 minutes before opening the lid (this helps avoid temperature shock).