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2019-04-09
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香港飲食最具特色一定係大排檔，可以不顧儀態粗聲粗氣大吃大喝，份量大而價錢平。但隨著時代變遷大排檔已經愈來愈少，幸好元朗還有不少特色大排檔，將大排檔式食肆搬上樓，延續地道風味，今晚就黎幫襯圓老爺今晚一班酒鬼朋友聚會，雖然啤酒才是重點，但不竟是一餐晚飯，所以都必須嗌些香口佐酒小吃。每人一款，結果好驚訝！一枱都是炸野，炸野同埋炸野。牛腩炸完一d都唔乾，食落又唔會痴牙原來小唐菜係加埋蝦膠一齊去炸魷魚分量足夠又唔厚粉，而且無炸過龍，仍然保持到外層少少脆粉漿同內裡彈牙魷魚，魷魚且夠哂辣味蝦肉又大又爽，食落有少少芥末味湯底夠哂鮮味清甜炒麵一d都唔油，又夠乾身不過，以呢個價錢食到呢個小菜已經算抵!! 出面咁上下質素都要六七十啦
今晚一班酒鬼朋友聚會，雖然啤酒才是重點，但不竟是一餐晚飯，所以都必須嗌些香口佐酒小吃。每人一款，結果好驚訝！一枱都是炸野，炸野同埋炸野。
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魷魚分量足夠又唔厚粉，而且無炸過龍，仍然保持到外層少少脆粉漿同內裡彈牙魷魚，魷魚且夠哂辣味
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不過，以呢個價錢食到呢個小菜已經算抵!! 出面咁上下質素都要六七十啦
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