這間「爽爽麵店」最有名的食品，包括醉雞、豬扒和自製菊花茶三寶 。而這一天，我便三樣一次過試齊 。
吃的是一次試勻店中兩大名物醉雞和豬扒的「醉雞拼豬扒麵」和自家製「凍菊花茶」，而老婆仔吃的則是「豬扒米粉」。
這店店子小小，客人卻有不少，而且還有些街坊在等外賣，要不是我們只得兩人，怕且都要等位。不過這裡的人流去得都幾快，即使是等也不用太久。
這裡的豬扒有樣好，就是有肥瘦兩款可揀，老婆仔怕肥，揀了瘦的，聽她說，只是普通。勇者無懼的我，總覺得豬扒要帶點肥才好吃，所以揀了肥的 。果然，已切成數件的肥豬扒因為夾雜著少許肥肉的關係，吃來層次感豐富，瘦中帶點兒肥的感覺挺佳，加上豬扒醃得也頗為入味，水準的確不俗 。
但最讚的是另上的醉雞，酒味控制得宜，不會濃得帶有太強的苦澀味，但雞件卻仍滲透出醉雞應有的酒香味，因為幸運地店家送來的是雞髀位，所以肉質特別嫩滑，也特別好吃 。
隱藏在雞件下的還有數小件爽口入味的雞腎，為這醉雞加添額外的分數 。
這裡的兩大名物「醉雞」和「豬扒」，相輔相成，真是最佳拍檔呢 ！
花雕醉雞酒味濃郁，雞肉入哂酒香，底有醉內臟，吃時連雞帶汁倒入米粉內，冰凍雞件配熱辣辣米粉，甚有「冰火五重天」的層次，好吃。而且我沒有要求部位，也能得到雞上肶的位置，雞肉嫩滑，老板娘真體貼！
「豬扒米」$29，另一必吃項目，我覺得它成功在豬扒用料好，通通半肥瘦，而且豉油、糖把豬扒醃得入味，就這樣乾煎，肉質鬆化。
吃一塊豬扒，真的不太夠喉。另散點了一塊，剩惠$20，我夠得是抵吃的。
我們一心只求醫肚，故沒有甚麼要求。「求其」食碗粉麵就便可。就這樣喜出望外。
因為我太累的關係（擺明是小妹平常少做運動所致，學人郊遊的代價!!），餐牌也沒看就衝到店內坐下。
就在這個時候發現不對勁，店內明明有自家製雲吞水餃麵，
菊花茶 & 醉雞先來啊
菊花茶：果然是自家製，有著濃郁清香的菊花味，而且真的好清涼，不會太甜，又夠冰凍！！值得推介。
醉雞：肉質十分爽滑及鮮嫩的，味道不錯，配上香醇而不苦的酒味，很令人回味。
豬扒麵終於來了！
今天的陽光很猛烈，很熱、很熱，想找個冷氣地方坐下吃個早餐。身處在鳳攸北街，路徑一間叫 爽爽麵店 的店舖，看見其店外的旗幟在空中飄揚，旗幟上面寫著「馳名醉雞豬扒」。噢！馳名醉雞豬扒？！我對元朗的食店真的不太熟悉，從沒聽過 爽爽麵店 店舖的名字，看見店外的旗幟高舉，好！那就走入去看個究竟！
點叫了一個醉雞蠔油撈麵($40) + 一份豬扒($22) + 一杯凍菊花茶($7)。
I went yesterday purposefully for the gems of this shop, namely the pork chop, the wine chicken, and the chrysanthemum drink, so natural enough I ordered them in one go. Many people may think $97 for a lunch set is a bit outrageous in a humble eatery and district as Yuen Long, but for someone who has a craving for good foods so much as me, good foods will always be something to die for, let alone a few notes in the wallet.
The shop was really busy but they managed to put the first thing on my table within five minutes time, well done! But the foods they offered were not quite on par with it's fame to be frank. The wine chicken's skin was quite crispy, refreshing texture without feeling mushy and oily, it is a cold dish with the compelling fragrance of wine was very appealing at first sight, but alas the meat of the chicken was tastless. "Don't jump on it too soon it's only the breast!", I told myself, so I moved on to give a piece of chicken leg a go, and then the mid wing, and then......before I reached my conclusion that nothing improved. Chicken without the taste of chicken, then what's it?
The wine chicken as its name indicates is steeped in wine, and I could tell there are brine (salt water) too. But shouldn't something as raw chicken blood be avoided? As the chicken pieces were not fully cooked, the bone marrow was still blood clotted and some of those blood had unavoidably trickled down and blend with the wine to give the wine a pink color. May look disgusting for some, though not very much so for me.
I hoped the pork chop would be better, and indeed there were tastes at last, but not the taste of pork itselt, but rather that of the marinade. I could actually tell they used two kinds of marinade, one was the chicken powder, and the other was garlic powder, and meat tenderizer of course a must to boost texture. Might be savoury for some palatte but definitely not me, I'm not the one going after the taste of marinade only, and again I asked myself, "Pork without the taste of pork, then what's it?"
The lukewarm chrysanthemum drink was a sort of veritable that afternoon, not too sweet with great taste of the ravishing flower, certainly boosted my spirit and to some extent was a reproach to the food I had had.
發覺元朗人對烹調豬扒是有番兩度散手的。記得上次在街市排檔"成記"吃到令人驚艷的煎豬扒，想不到這裡的吃起來也毫不遜色 ---- 用的同樣屬從街市買來的新鮮貨。事先吩咐要帶肥的，入口軟淰沒渣肉味既香且濃，醃味是剛剛好不會死鹹，是一流的水平....
下次再來的話，只叫個淨食雙併就好了....就算貴一點亦是在所不惜....
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