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2015-10-09
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湯底有廿幾款選擇,嚇親我.... 原本唸住嗌懷舊西環碼頭鍋(我記得好似有梳囉魚,咸酸菜,豬什做湯料),但店員極力推介依個牛尾,所以我地就試下佢有冇講大話!一黎到我即刻入啖湯先,"張"口但味道淡左少少(我是重口味的人^_^V)接下來食牛尾(等唔切喇~~)唔知係咪俾d蕃茄燴下燴下...出奇的唔"蘇"仲要足料到食極都有(起碼有3大舊),湯底做得好穩陣,加左4次水仲有原本食既果陣味...真係即刻要加個烏冬><鮮豬什其實有豬夏青,豬肺,黃沙豬潤同埋豬粉腸,可能有些人會厭腥或者覺得驚唔夠鮮變左邊爐"蘿底"但原來佢咁夠膽入內臟係岩既,每樣滚大約兩分鐘就食得,仲要係爽!爽!再加上切得細細塊(一啖過),佢依碟豬什完全可以取代丸類!下次會再嗌! 材料豐富,但食一粒已經滯左,都係出面少食到既餃但我個人都係覺得除開10蚊粒好貴,而且對我黎講丸或者餃打邊爐黎講唔係必食既,就咁一碟灣仔碼頭或者魚皮餃都頂到條引la 其實原本都係唸住嗌手切雪花金錢肚,不過無解得我一個想食,所以最後嗌左黑毛豬,唔好睇佢捲埋捲埋得果廿塊,4個女仔都食唔晒(好押韻^^),佢一塊頂到你4塊肥牛引,比手切肥牛厚4mm,
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