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2023-11-02
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渔场台风将午餐和晚餐菜单重新整理的做法, 比一般的来的更有心思, 而且不只是将汤底味道转换, 而是将做法完全改变, 由早上的沾面变成晚上的拉面, 也令我很想从午餐吃到晚餐, 看看汤头和拉面的口感有什么不同. 渔场台风就是主打鱼介系列的面食, 除了一般的鱼介外, 也点了沙甸鱼风味的猪骨拉面. 这样说吧, 其实只要用鱼类来熬制汤汁也算是鱼介, 所以我吃的只是处理鱼介的食材不同里. 无论面和叉烧这里的处理也是完全没有问题, 最欣赏的汤头是没有因为由沾面变成拉面而变得淡然起来, 在没有死咸的情况下, 一入口的鲜味澎湃, 然后就是黏嘴的浓稠及猪骨香味的余韵, 层次丰富, 而且价钱比一般的便宜, 难怪未到晚餐时间四点多已经人潮如涌.The approach taken by the Fisherman's Typhoon to reorganize the lunch and dinner menus is more thoughtful than usual. It's not just about changing the flavor of the soup base, but comple
The approach taken by the Fisherman's Typhoon to reorganize the lunch and dinner menus is more thoughtful than usual. It's not just about changing the flavor of the soup base, but completely transforming the preparation method. For example, the dipping noodles in the morning are transformed into ramen in the evening. This makes me want to have lunch and continue into dinner, just to see how the broth and the texture of the noodles differ. Fisherman's Typhoon specializes in seafood-based noodle dishes, and in addition to the typical seafood options, they also offer a pork bone ramen with a sandfish flavor. In a way, using fish to make the broth can still be considered a seafood dish, so the only difference in what I ate was the type of seafood used in the ingredients. Both the noodles and the char siu (barbecued pork) were prepared perfectly, and what I appreciated the most was that the broth didn't lose its richness despite the change from dipping noodles to ramen. It had a burst of freshness when I took the first sip, followed by a thick and sticky texture and the lingering aroma of pork bone. The layers of flavors were rich, and the price was cheaper than usual, which is why there was already a crowd of people before the dinner hour, around 4 o'clock.
张贴
