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2015-10-02
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從小到大都好鍾意食點心. 鍾意佢個樣靚同埋一口一粒好多選擇. 演變到今日已經越黎越多花款. 而食點心都唔再局限係上酒樓一大班人咁樣.其中一間新式點心餐廳就係呢間吉吉點, 設計成高檔茶餐廳的格局, 坐位係以四方枱為主, 節省位置又適合返2-3人家庭或三五知已. 佢的賣點係手工點心, 用料新鮮, 我同Baby 食過都覺得唔錯. 蝦餃燒賣飽滿爽口, 蝦同肉質都新鮮; 鮮竹卷個湯夠濃味, 食唔出有味精; 腸粉夠滑夠多料; 個老火湯都煲得唔錯, 同樣地飲唔出有味精另外仲有以下兩款我特別鍾意的:
其中一間新式點心餐廳就係呢間吉吉點, 設計成高檔茶餐廳的格局, 坐位係以四方枱為主, 節省位置又適合返2-3人家庭或三五知已. 佢的賣點係手工點心, 用料新鮮, 我同Baby 食過都覺得唔錯. 蝦餃燒賣飽滿爽口, 蝦同肉質都新鮮; 鮮竹卷個湯夠濃味, 食唔出有味精; 腸粉夠滑夠多料; 個老火湯都煲得唔錯, 同樣地飲唔出有味精
另外仲有以下兩款我特別鍾意的:
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