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2016-05-15
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很難約齊的七人飯局,選定到東寶飲個飽吃個夠。食肆格局像大排檔,大家都可隨意暢談,不必講究任何禮節。在這裡喝啤酒,一定是用碗飲的。我們先乾數碗,準備好迎接隨之而來的美食佳餚。凍盤白雲豬手做得勁爽,啖啖骨膠原,配上同樣爽滑的雲耳,一口一件,乃下酒聖物。把盧荀釀進雞翼去燒,雞翼香口得來有盧荀中和膩氣,另一佐酒佳作。金銀蛋煮冬瓜是道湯菜,冬瓜夠腍,吸到蛋香,湯亦不油,細滑帶咸香,下火佳品,是為跟著的菜式作個序幕吧。鮮炸出來的風沙雞,雞皮其脆無比,雞肉嫩到不得了,味道有點酸甜,一定要整件連皮吃才夠滋味! 不消片刻,已被搶購一空!燒牛仔骨,連著骨的肉最有肉味最好味,面層微焦,少少肥,肉亦不鞋。蘸不蘸點隨上的喼汁悉隨尊便,因為原味已經是非常正斗。煎釀鯪魚體形較細,似乎釀料較少。煎的火喉亦覺稍有不足,中等水平。大白醉乳鴿,酒味不重,易入口,鴿肉鬆軟,不過似滷水多過似用酒煮。梅菜菜芯蒸豆腐,原本清淡的菜芯及豆腐放入濃味的梅菜同蒸,確能令食味更為豐富。只是梅菜份量不多,發揮出來的效力認真有限。打開荷葉飯時,看見那麼深色,還怕會過咸。誰知調味恰好,內裡可找到冬菇、雞肉、瑤柱等,而飯粒分明,盡收荷葉之香氣,每
凍盤白雲豬手做得勁爽,啖啖骨膠原,配上同樣爽滑的雲耳,一口一件,乃下酒聖物。
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