Dried Crocodile Meat/ 正宗鱷魚肉乾

🐊 正宗鱷魚肉乾 —— 廣東一年四季潤肺止咳湯料。老一輩相傳嘅一味潤肺止咳湯料，對咳嗽及呼吸道不適嘅人啱用；泰國合法養殖、產地清晰，GMP・HACCP 認證，煲一煲清潤靚湯。

廣東人煲湯嘅一味老智慧

無分季節，一年四季，只要屋企有人成日咳、氣管鼻敏感或者困喺冷氣房覺得乾燥，好多廣東家庭都會攞鱷魚肉落煲。老一輩相傳佢係潤肺止咳湯料，對咳嗽及呼吸道不適嘅人啱用；想日常調理、養生保健，都會煲返一煲作為日常食療調理。

泰國合法養殖，產地誠實交代

呢款鱷魚肉乾來自 泰國合法養殖場 —— 泰國養殖鱷魚係此類湯料公認、正規嘅來源。我哋 清晰標示產地、全程可追溯，正品紋理天然 不規則，唔會用蛇肉、巨蜥肉充數。

認證信心，食得安心

由 GMP 認證食品工廠 生產、通過 HACCP 食品安全認證，屬 政府特許經營。由養殖到加工，每一步都有規有矩。

性味與口感

性 甘平、味甘；肉質溫和、口感 近似瘦肉／雞肉；低脂、高蛋白、含膠質，湯色清而味甘，一家大細都啱飲。

處理步驟（煲湯前）

1. 浸軟：清水浸約 15 分鐘，浸至軟身。
2. 刷洗：刷洗乾淨表面。
3. 汆水（出水）：落滾水汆水，去鹹味及雜質。
4. 慢火煲：大火滾起後轉慢火，煲約 2–3 小時。
5. 後調味：最後先加鹽調味，保留原味清甜。

兩款經典鱷魚肉湯

① 鱷魚肉南北杏海底椰豬骨湯（日常潤肺）
材料：鱷魚肉、南北杏、海底椰、蜜棗、豬骨（或瘦肉），可另加川貝。
做法：鱷魚肉浸軟、汆水；豬骨汆水；全部材料連清水大火滾起，轉慢火煲約 2–3 小時，最後調味。清潤甘甜，一年四季日常飲用。

② 鱷魚肉響螺瘦肉湯（較滋補老火湯）
材料：鱷魚肉、響螺／螺頭、瘦肉、淮山、玉竹、陳皮。
做法：鱷魚肉浸軟、汆水；響螺、瘦肉汆水；連淮山、玉竹、陳皮及清水大火滾起，轉慢火煲約 2–3 小時，最後調味。味道更醇厚，適合病後或日常調理。

保存方法：請冷藏 0–4°C 保存。  |  規格：淨重 2 兩 · $98

---

🐊 Dried Crocodile Meat — a classic year-round Cantonese soup ingredient. Traditionally regarded by older generations as a lung-nourishing soup ingredient favoured whenever someone has a cough or sensitive airways; legally farmed in Thailand, GMP & HACCP certified.

A time-honoured Cantonese soup ingredient

In any season — whenever someone has a lingering cough or sensitive airways, or after long days in air-conditioning — many Cantonese households add dried crocodile meat to their soup pot. Older generations have long regarded it as a year-round lung-nourishing soup ingredient, cooked as everyday food-therapy for general wellness.

Legally farmed in Thailand — honest origin

Sourced from legally farmed crocodile in Thailand — the recognised, legitimate source for this soup-ingredient category. Origin is clearly labelled and fully traceable; genuine meat has a naturally irregular grain — never substituted with snake or monitor-lizard meat.

Certified for peace of mind

Produced in a GMP-certified food factory, HACCP food-safety certified, under government licence — every step from farm to processing is properly regulated.

Taste & texture

Mild and gently sweet; texture close to lean pork or chicken; low in fat, high in protein, naturally gelatinous. Yields a clear, sweet broth the whole family can enjoy.

How to prepare (before boiling)

1. Soak: in clean water ~15 min until softened.
2. Scrub: clean the surface.
3. Blanch: in boiling water to remove salt & impurities.
4. Slow-boil: bring to a boil, then simmer ~2–3 hours.
5. Season last: salt only at the end to keep the natural sweetness.

Two classic crocodile-meat soups

① Crocodile meat, apricot kernels, sea coconut & pork-bone soup (everyday)
With crocodile meat, south-&-north apricot kernels, sea coconut, honey dates, pork bones (or lean pork); optional fritillaria. Soak & blanch, then simmer ~2–3 hrs; season last. Clear and lightly sweet for the cooler seasons.

② Crocodile meat, conch & lean-pork soup (richer)
With crocodile meat, conch/whelk, lean pork, Chinese yam, Solomon's seal, dried tangerine peel. Soak & blanch, then simmer ~2–3 hrs; season last. Fuller-bodied — good for post-illness or seasonal recovery.

Storage: keep refrigerated at 0–4°C.  |  Spec: net weight 2 taels · $98