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2013-04-28
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This noodle eatery hails its origin in ChiuChow has been a companion of Yuen Long dwellers for decades, though I've been a habitué of Yuen Long and have been passing by its entrance many many times, it was not until yesterday that I paid my maiden visit, thanks to openrice.com and chaps here with sense of camaraderie about good foods, whose information about this eatery has whetted my appetite.Culinary reviews here has already tipped me off in ordering the "Rice Noodle with Cuttlefish Balls", an
Culinary reviews here has already tipped me off in ordering the "Rice Noodle with Cuttlefish Balls", and the "Water Spinach with Fermented Bean Curd Paste", they both arrived within one minute.
The cuttlefish ball is very dense in texture, fully packed with both minced and diced cuttlefish inside, together with a little bit of water chestnut, it imparts muti-layers of textures to be enjoyed. The cuttlefish used is fresh and tasty, the only cons about the cuttlefish ball as a whole is a little bit dry and hard. The flat rice noodle is translucent and dissolves easily in one's mouth, very enjoyable served together with the light brown soup, though the latter is a bit too salty.
Water spinach is bland in taste on its own, though I could still get its unique taste of freshness, it's always the slew of condiments that come with this veggie that accentuate the dish as a whole. And in this respect I think the shop's Fermented Bean Curd Paste has done a very good job. Alas, both the paste atop the veggie and the sauce in which the veggie is steeped are too salty.
Though savoury, a meal at this eatery will exceed easily the "maximum Sodium intake per day" as seen on nutritional labels, take cares!
题外话/补充资料：
Air conditioning evinces as gusts of wind blowing at you every now and then, some say it's too cold, but not for the type of furnace who wears T-shirt all the days above 15°C like me.
(以上食记乃用户个人意见 , 并不代表OpenRice之观点。)
张贴
