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2021-06-14
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Dinner in private room. As one of the appetizers we had the 红提冬瓜丸- its sweet and sour taste made it very appetizing; texture was perfect- neither too hard nor too soft.冻蟹- not a fan of crab so can’t comment. The others seemed to like theirs. 炒薄壳- only available between Tuen Ng and Mid Autumn. Very yummy with a hint of basil. 卤水鹅- included 鹅片、鹅件、鹅翼、腩片、卤水蛋 and 豆腐. Meat tasted tender.潮式炸虾枣豆腐- very crispy on the outside and 弹口. Steamed马友- no fishy taste, meat was firm but tender.水瓜烙- normally not a
As one of the appetizers we had the 红提冬瓜丸- its sweet and sour taste made it very appetizing; texture was perfect- neither too hard nor too soft.
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冻蟹- not a fan of crab so can’t comment. The others seemed to like theirs.
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炒薄壳- only available between Tuen Ng and Mid Autumn. Very yummy with a hint of basil.
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卤水鹅- included 鹅片、鹅件、鹅翼、腩片、卤水蛋 and 豆腐. Meat tasted tender.
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潮式炸虾枣豆腐- very crispy on the outside and 弹口.
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Steamed马友- no fishy taste, meat was firm but tender.
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水瓜烙- normally not a fan of 丝瓜 (cos it cd b bitter sometimes) but I loved this. So crispy outside and loved the slightly slimy texture inside. No bitter taste.
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春菜煲排骨- 春菜 is a Chiu Chow delicacy; a cross between 芥菜 (bitter) and 菜心 (sweet); good to eat during the summer months. Ribs were tender.
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双面黄- perfectly crispy with sugar and vinegar.
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As dessert- we had the 羔烧甜三宝- with白菓，taro and pumpkin. My favorite was pumpkin with its natural sweetness.
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Dessert encore: 反沙芋. By then I was too full to eat anything.
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In summary: yummy Chiu Chow cuisine. Would def return.
张贴
