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2024-01-01
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蒸帶子蒜味唔太濃，唔會遮蓋帶子原有鮮味，火喉恰到好處，熟得黎仲保持到帶子原有鮮嫰，粉絲淋得後仲係彈口，吸晒帶子汁（只有鮮味唔太鹹)燉湯足料花膠滑而彈牙，鳳爪淋滑，只有簡單火腿調味，帶出材料示原有鮮味，真係想添飲。炸生蠔唔使講咀多，一個字，「鮮」夠晒！糯米飯曾經有一碟軟硬乾爽，壯健蝦乾嘅糯米飯我錯過左，今日終嘗到相逢恨晚，暫時呢生人食過最好食嘅糯米飯（要煮得軟韌適中，真係唔簡單）蒸斑一上菜見到魚肉半透明已經知有幾嫰滑，重點是好材料不用落重味，每口都食到魚的鮮甜。炸子雞雞皮薄如豬肉紙，夠脆瑤柱荳苗瑤柱多到成座山咁......腰果露店主自家磨，夠滑夠香（唔會太甜)
蒜味唔太濃，唔會遮蓋帶子原有鮮味，火喉恰到好處，熟得黎仲保持到帶子原有鮮嫰，粉絲淋得後仲係彈口，吸晒帶子汁（只有鮮味唔太鹹)
燉湯
足料花膠滑而彈牙，鳳爪淋滑，只有簡單火腿調味，帶出材料示原有鮮味，真係想添飲。
炸生蠔
唔使講咀多，一個字，「鮮」夠晒！
糯米飯
曾經有一碟軟硬乾爽，壯健蝦乾嘅糯米飯我錯過左，今日終嘗到相逢恨晚，暫時呢生人食過最好食嘅糯米飯
（要煮得軟韌適中，真係唔簡單）
蒸斑
一上菜見到魚肉半透明已經知有幾嫰滑，重點是好材料不用落重味，每口都食到魚的鮮甜。
炸子雞
雞皮薄如豬肉紙，夠脆
瑤柱荳苗
瑤柱多到成座山咁......
腰果露
店主自家磨，夠滑夠香（唔會太甜)
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