A Hakshan kitchen in Puchong. Same recipes since 1928, same kitchen discipline as every other outlet. Traditional Hakka cooking: salt-cured, slow-braised, made to last. 客善在Puchong的一间厨房。同一份食谱，1928年至今未变，与每一间门店同一套厨房纪律。传统客家菜：盐渍、慢炖，做出来是耐放的味道。
The book has never been retyped. The original is kept safe; pencilled copies hang in every kitchen, including this one. 那叠纸至今没有重打过。原稿仍是原稿，铅笔字的复印本挂在每一家厨房，包括这一家。
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