金牌餅迷
原帖由 Kendama 於 27-2-2010 00:50 發表 生馬肉超靚 --- 靚過頂級霜降牛肉 ... 對馬有感情，唔想食，但對方既盛意一拳拳質埋黎，終於乾左好多 sake 後成碟食晒 ... 味道？ 飲得太多 ... 唔記得左 ...
除左三文魚外, 生肉血腥未太重, 食落口有D反胃.
查看詳細資料
TOP
版主
到了北京,不吃烤鴨、涮羊肉就不像到此一遊
今次本來去大董,但電話訂位也要等二小時,只好跟友人翻單全聚德!
烤鴨是必點菜
在烤鴨烤熟後推到桌前,還未受凌遲之際,有一位女服務員走到身旁,用大約半分鍾概說了全聚德簡史及烤鴨之吃法:
(1)皮帶肉,即K兄上次的貼圖,
(2)皮、肉分切,我選了這種,可自調包餅時內餡皮、肉的比例
(3)切絲
師父手起刀落,為趁著坐上客能很享用熱騰騰的烤鴨,師傅很快就把鴨片得一乾二淨
然後服務員急急用小碟奉上兩片鴨胸皮,說這是全隻鴨最好吃的部位,還囑要趁餘溫,趕快服用
說時遲那是快,999聽從照做,所以忘了拍照
鴨頭及這塊肉是全鴨最酥、最嫩之部位,下酒應一流!
食嘢唔一定要貴,好似toby大王去台北,就指定去夜市食嘢~~饒河街
夜市必有食品~滷味,都有好多食法~煙勳
烤~連台版的神勇飛鷹俠都嚟幫襯
炸~
加酸菜熱食~
冷吃~
老餅再造人
原帖由 999 於 23-12-2010 12:47 發表 ... 然後服務員急急用小碟奉上兩片鴨胸皮,說這是全隻鴨最好吃的部位,還囑要趁餘溫,趕快服用說時遲那是快 ...
That's the best piece of a roasted duck. Suggest don't drink anything except water before and shortly after tasting it. It tastes a bit like "chu yau jar" ... ^^
原帖由 999 於 8-1-2011 00:35 發表 食嘢唔一定要貴,好似toby大王去台北,就指定去夜市食嘢~~饒河街 夜市必有食品~滷味,都有好多食法~煙勳 烤~連台版的神勇飛鷹俠都嚟幫襯 炸~ 加酸菜熱食~ &n ...
I remember what you said --- they add Chinese herbal medicine into "lo shui" to make it more tasty ... ^^
I once tried a bowl of spare rib noodle with herbal soup --- it's really good to the body ... ^^ ^^ ^^
原帖由 Kendama 於 8-1-2011 01:03 發表 That's the best piece of a roasted duck. Suggest don't drink anything except water before and shortly after tasting it. It tastes a bit like "chu yau jar" ... ^^
原帖由 999 於 8-1-2011 01:35 發表 為左齒頰留香? 似"chu yau jar"ah!!
齒頰留香 ... ^^
It melts in the mouth when eaten hot ... ^^
原帖由 Kendama 於 8-1-2011 01:10 發表 I remember what you said --- they add Chinese herbal medicine into "lo shui" to make it more tasty ... ^^ I once tried a bowl of spare rib noodle with herbal soup --- it's really good to ...
原帖由 Kendama 於 8-1-2011 01:41 發表 齒頰留香 ... ^^ It melts in the mouth when it's eaten hot ... ^^
原帖由 999 於 8-1-2011 01:44 發表 你指藥燉排骨?
It's called "Pai Kut So Mee". The shop is in bro $$'s favourite place --- Hua Xi Jie. ^^
原帖由 Kendama 於 8-1-2011 02:10 發表 It's called "ai Kut So Mee". The shop is in bro $$'s favourite place --- Hua Xi Jie. ^^ http://i560.photobucket.com/albums/ss50/brucechiu/1-139.png http://i560.ph ...
饒河街有排骨酥
原帖由 999 於 8-1-2011 01:46 發表 仲有一種鴨及木炭的酥香味,要趁熱食!
The bottom slice ...
原帖由 Kendama 於 8-1-2011 02:26 發表 The bottom slice ... http://i560.photobucket.com/albums/ss50/brucechiu/1-140.png
原帖由 999 於 8-1-2011 02:16 發表 在華西街夜市尾段吧?中段的水魚血、蛇湯敢唔敢飲? 饒河街有排骨酥
It's on the right side of the open ye shi facing the covered guan guang ye shi ...
Haven't touched snake meals since SARS. 水魚血 is for sure not my cup of tea!!!
Though the name is the same, they're different --- the "paikutso mee" is double-boiled with herbal medicine; 排骨酥 is deep-fried ...
原帖由 Kendama 於 8-1-2011 02:36 發表 It's on the right side of the open ye shi facing the covered guan guang ye shi ... Haven't touch snake meals since SARS. 水魚血 is for sure not my cup o ...
原帖由 999 於 8-1-2011 02:49 發表 是!炸完再鹵,台灣的滷排骨麵也類似是這樣做法.先裹地瓜粉炸,再滷,裹粉深深索滿滷汁.....但係熱量好高.
原帖由 999 於 8-1-2011 02:49 發表 是!炸完再鹵,台灣的滷排骨麵也是這樣做法.先裹地瓜粉炸,再滷,裹粉深深索滿滷汁.....但係熱量好高.
原來係咁 ... 能量都好高 ... ；台胞喜以藥入膳，女人真係好唔得閒 ...
餅壇元老
原帖由 Kendama 於 8-1-2011 22:40 發表 原來係咁 ... 能量都好高 ... ；台胞喜以藥入膳，女人真係好唔得閒 ...
係台中市飲過「六神湯」,係用酒煑豬雜,真係好正 o架,不過之後有 d 暈 o下 暈 o下,要回好魂先至敢埋單走.
哈哈!K兄你食埋咁多好嘢...........
其實早期台灣物質缺乏,裹地瓜粉炸一來脆口D,二來大塊D ,"郎"肚D.
原帖由 moneyismymoney 於 9-1-2011 00:50 發表 係台中市飲過「六神湯」,係用酒煑豬雜,真係好正 o架,不過之後有 d 暈 o下 暈 o下,要回好魂先至敢埋單走.
