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值得一試的廣東菜
2015-10-19 3558 views
杏汁白肺湯，料多，湯底清甜可口。黑椒脆豬脾，皮脆味濃，簡直係將骨膠原送入口中，但貼士係要趁熱食，不宜久等，因為肉浸在汁中久了會有點咸。豉油雞好入味，沒有肥膏，連皮一起吃，也不覺肥膩。白切雞沒有豉油雞出色。清炒菜蕊好清甜，但炒白菜略有點咸。最後，蒸珍寶聖子，好新鮮，好肥好大隻，約有8吋長，但唯一不足的有泥。
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杏汁白肺湯，料多，湯底清甜可口。黑椒脆豬脾，皮脆味濃，簡直係將骨膠原送入口中，但貼士係要趁熱食，不宜久等，因為肉浸在汁中久了會有點咸。豉油雞好入味，沒有肥膏，連皮一起吃，也不覺肥膩。白切雞沒有豉油雞出色。清炒菜蕊好清甜，但炒白菜略有點咸。最後，蒸珍寶聖子，好新鮮，好肥好大隻，約有8吋長，但唯一不足的有泥。
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(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
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    DETAILED RATING
    Taste
    Decor
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    Hygiene
    Value
    Date of Visit
    2015-10-18
    Waiting Time
    20 Minutes (Dine In)
    Spending Per Head
    $177 (Dinner)