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2016-10-16
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燒肉, 如何選擇才好?肉厚多汁, 而且款多, 於元朗區這是最好味的一間。羊架, 秘制叉燒, 雞翅, 豬扖, 牛扖, 雞扖……而且還有各式各樣壽司及刺身,三文魚壽司, 腐皮壽司, 加洲卷, 蛋壽司, 蟹柳壽司, 三文魚刺身等……我們4人都急不及待地沖出去搜羅不同美食; 鮮紅色的厚切三文魚刺身, 清晰紋路, 新鮮, 三文魚鮮味濃郁, 可惜魚油份少了一些, 不夠肥美;燒雞翅是燒烤中不可或缺的美食, 雞中翅肥大, 配以七味粉燒成金黃色, 愈燒愈想吃。 羊架, 肥美的羊架, 撒上七味粉及黑胡椒, 燒得金黃色, 羊架邊帶些肥的部份, 油香豐富, 使羊架的口感更富彈性。金菇肥牛, 牛肉鮮嫩多汁, 放下燒約20秒拿上, 牛肉汁美味, 使金針菇更惹味可口;秘制叉燒, 叉燒醬汁使叉燒甜香, 並帶有些小許八角味; 叉燒肉厚, 富有彈性, 以生菜包裏著來吃, 去除油膩感; 燒蠔, 蠔不能生吃, 只見晶瑩剔透的蠔肉連海水, 只好把蠔連殼一起放在爐裏燒; 蠔肉縮小, 蠔水浸滿整隻蠔肉, 海水鮮味滋潤整隻蠔; 吃下去, 蠔肉鮮味充滿整個口;菠蘿蝦,燒菠蘿是每一次吃燒烤的必備之選; 新鮮菠蘿清甜; 蝦大隻, 蝦肉爽口
燒肉, 如何選擇才好?肉厚多汁, 而且款多, 於元朗區這是最好味的一間。羊架, 秘制叉燒, 雞翅, 豬扖, 牛扖, 雞扖……而且還有各式各樣壽司及刺身,三文魚壽司, 腐皮壽司, 加洲卷, 蛋壽司, 蟹柳壽司, 三文魚刺身等……
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