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2015-02-14
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朋友約吃潮州菜,說是新派的!怎麼潮州菜有新派舊派嗎?原來這間小館是將潮州菜年青化,首先店子裝修很時尚,菜式設計份量偏小,適合年青人聚會,可以點多幾款也無問題。先來四小碟有牛展,牛肚,墨魚及鹵水鵝,我最欣賞鹵水鵝片,刀功精良,沿用多年的滷水膽,鹵水味道香濃細緻,鵝肉甘香,牛展牛肚滷得不錯,爽脆有口感,香料味令人開胃,墨魚片彈牙,每款以小碟份量出,看出潮菜年輕化的活力。在一個寒冷的晚上,很幸福地可以喝到一個胡椒豬肚湯,處理豬肚的功夫十分繁複,在家中要花很多時間才可處理乾淨,所以在館子吃更附合經濟效益,先用雞肉雞骨等熬成上湯,再用這個上湯加入豬肚,豬肉,鹹酸菜等,放入炒過的白胡椒燉成這個胡椒豬肚湯,我不愛吃鹹酸菜,所以我喝前是有點戰戰兢兢,幸好喝了第一口便愛上了,因為鹹酸菜的味道並不顯著,豬肚處理得很乾淨,沒有異味,胡椒驅寒功效很好,在寒冷的天氣喝這個湯十分適合。接著下來的川椒雞,其實不是潮州菜,但是在潮州菜館熱賣,是一個異數,雞肉醃了川椒粉炒,麻辣的味道令人神往,雞肉嫩滑,伴碟炸珍珠葉,香脆可口,是一道送酒佳品。避風塘鱈魚腩,炸過的鱈魚很香口,以辣椒豆豉蒜蓉作材料的避風塘料,又香又辣,口腔
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