上海香港麵家

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叫咗所謂嘅馳名嫩雞煨麵，結果上嚟喺麵粉湯公仔麵，雞肉又乾又嚡，小棠菜仲要係黃嘅大佬有冇搞錯？使唔使我加埋你點整呀，嫩雞煨麵要用雞湯煨嗰啲麵之後再換上湯上菜㗎大佬，使唔使我教埋你俾埋食譜呀？最嘔血都係湯底幾乎冇味，煨麵最突顯功夫係個煲湯呀大佬，所有上海菜基本嘅基本啊大佬係唔係咁都唔識啊？生煎包塊皮厚過席夢思，入邊仲要係乾嘅，肉味亦都唔係出，成本都唔係咁呀。換咗廚師都唔係咁搞法啊，唔該做返基本嘅上海質素唔好影響我哋上海吃貨嘅聲譽。