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今年做的冷糕比往年進步了
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通常一底可切約十份，即煮即賣，流量快，點會唔好食，街坊很知機等待新鮮出爐的冷糕，𣊬間賣完
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冷糕必備：一個直徑約月16 吋的鑄鐵平底鍋，及一把長身菜刀
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餅身外脆內軟，夾餡的糖還在溶化中，清甜而濕糯，加上炒過的脆卜卜花生粒和白芝麻，餡料甜而香口
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吳廷記冷糕 ( 每年約十月至翌年 4 月下午有賣 )
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