I never like shui jing pau, thats because of their super oily skin and thick chewy skin. I have once eaten a shui jing pau that seems like it had just come out from an oil bath. :S

Well, guess this is the only way that can keep the shui jing pau looked glossy and without sticking with one another together. However, this lien fa shui jing pau has make me changed my impression of shui jing pau totally.

The first thing that interest me is definitely the flavours offered for shui jing pau. Often, we will only see those shui jing pau with turnips as fillings, here in this particular stall, you will find not only turnips but also red bean and yam fillings. Interesting to taste something that is sweet rather than salty in shui jing pau. A different experience i can say.

The next thing is their glossy translucent appearance. Gone were the super oily skin, their skin has the just right amount of oil that keeps each shui jing pau apart. I liked their thickness of the skin which combines very well with the amount of fillngs. Thus, one will not feel overwhemled by the skin nor fillings.

I still prefer the traditional one - turnips as compared to the rest. This is perhaps due to the way that they did their fillings. With the right amount of turnips, dried shirmps and pepper, the fillings taste simply marvellous.