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2021-03-25
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日日茶記早餐真係有點悶要轉轉口味，四十載童年回憶街市林記，質素每況愈下越來越差，而且四眼老闆長年黑面，木無表情沒半點笑容，好難溝通呢！發生另一間兒時回憶，洪記已經重開，有機會再嘆嘆！豉汁排骨飯，飯粒濕爛，豉油不香甜，排骨細細不肥美嫩滑，醃味可口度大跌，幸好保持唔難食。乾蒸燒賣，平凡豬肉球，彈彈有汁夠美滿。鮮蝦餃，厚硬餃皮，好彩鮮蝦算爽甜。四寶雞紮，無魚肚換來兩條芋頭，我不吃的！膠感大紅色蟹柳假假的味道，火腿彈牙咸鮮多汁，雞柳硬實帶渣唔太差，過過口癮罷。豉汁蒸排骨，多年穩陣色香味俱全，肉香甜彈滑嫩但骨頭多並且細細粒。豉汁蒸鳳爪，乾乾瘦瘦不脆彈，豉味淡淡。梅菜蒸肉餅飯，老人家的日常，晨早兩盅加幾件再幾件。簡單的咸甜交錯，反差的美妙絕倫。甜梅菜爽爽，咸肉餅嚥韌，豉油撈濕飯拼得來合格。鵪鶉蛋燒賣，招牌點心嗎？肥豬肉油潤，搭上乾乾鵪鶉蛋剛剛好。高湯鮮竹卷，全蔬菜滴著清甜菜汁，灌著高湯滋潤腐皮，配搭得宜。叉燒腸粉，密不透風，厚過棉胎的結實粉皮，零星的叉燒碎像大海撈針。乾蒸牛肉，山竹牛肉球沒有了！點點微弱滑牛味，微彈微滑入得口。咸魚蒸肉餅飯，實實油浸咸魚件不是霉香種，唯有細心地分成粒粒，大大舊肉餅一
豉汁排骨飯，飯粒濕爛，豉油不香甜，排骨細細不肥美嫩滑，醃味可口度大跌，幸好保持唔難食。乾蒸燒賣，平凡豬肉球，彈彈有汁夠美滿。鮮蝦餃，厚硬餃皮，好彩鮮蝦算爽甜。四寶雞紮，無魚肚換來兩條芋頭，我不吃的！膠感大紅色蟹柳假假的味道，火腿彈牙咸鮮多汁，雞柳硬實帶渣唔太差，過過口癮罷。
豉汁蒸排骨，多年穩陣色香味俱全，肉香甜彈滑嫩但骨頭多並且細細粒。豉汁蒸鳳爪，乾乾瘦瘦不脆彈，豉味淡淡。梅菜蒸肉餅飯，老人家的日常，晨早兩盅加幾件再幾件。簡單的咸甜交錯，反差的美妙絕倫。甜梅菜爽爽，咸肉餅嚥韌，豉油撈濕飯拼得來合格。
鵪鶉蛋燒賣，招牌點心嗎？肥豬肉油潤，搭上乾乾鵪鶉蛋剛剛好。高湯鮮竹卷，全蔬菜滴著清甜菜汁，灌著高湯滋潤腐皮，配搭得宜。叉燒腸粉，密不透風，厚過棉胎的結實粉皮，零星的叉燒碎像大海撈針。乾蒸牛肉，山竹牛肉球沒有了！點點微弱滑牛味，微彈微滑入得口。
咸魚蒸肉餅飯，實實油浸咸魚件不是霉香種，唯有細心地分成粒粒，大大舊肉餅一丁點咸魚肉加甜豉油撈飯，還是美滿的。間中都要逃離出前一丁，傳統一下嘆杯靚茶，食盅飯加幾件點心。
香茜魚翅餃，幸好沒有半點茜味，芫茜青味我食不到的。整粒塞入口有著日式餃子的感覺，蒸日本餃子質地及味道，餡料包得脹卜卜，肉味強烈而多汁。鴨腳紮，鴨腳難得極入味，香甜可遇不可求，皮脆肉彈，蠔汁芬芳。雞絲粉卷，散筲筲未夾已甩皮甩骨，一夾爆開身首異處，鞋鞋雞肉碎沒什麼味道，菜味濃厚不喜歡。
潮州粉果，肥嘟嘟外皮油光令令，滑滑跣到舌尖。滿口肥豬肉，可怕的芹菜。牛肉餅蒸飯，明明牆上掛著鮮牛肉飯，但只有牛肉餅供應，食得到檸檬葉的香氣。輕易將肉餅顏得粉碎像午餐肉，淡淡的調味加甜豉油撈飯無意見。
糯米雞，品型糯米雞？雖然眼測沒什麼餡，食落味道不得不讚呢！肉汁濕濕混著黏黏香甜糯米飯。鵪鶉蛋正常，雞中翼一開二，乾鞋硬霉雞肉，迷你骨杉杉。炸雲吞，脆卜卜油淋淋的雲吞皮，雲吞餡有肉無蝦。幾次沾上咕嚕汁放近嘴邊擘開口都聞到怪怪的氣味，油益味？試試淨食香脆無異味，證明係咕嚕汁出事。春卷，深啡色燶燶地，咬落空盪盪，滿嘴滿嘴都是油。蘿蔔絲椰菜餡，竟然係齋春卷。
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