tag:blogger.com,1999:blog-3157905606029221883.post7136073480258231570..comments2023-07-07T16:03:32.666+08:00Comments on 公子飯堂: 150年傳奇乾炒牛河~ 太平館餐廳Isaachttp://www.blogger.com/profile/07221063298791828264noreply@blogger.comBlogger5125tag:blogger.com,1999:blog-3157905606029221883.post-47379053839446120962010-04-22T00:42:59.190+08:002010-04-22T00:42:59.190+08:00Thalia,很高好有人欣賞這分傳統的味道,希望佢的美味能多些人知道,讓這分真延續下去~
魚腸媽,...Thalia,很高好有人欣賞這分傳統的味道,希望佢的美味能多些人知道,讓這分真延續下去~<br /><br />魚腸媽,偶真係好愛妳~尤其係係「一碟$50菜, 用乜料真的令我好奇」,真係好到肉!Isaachttps://www.blogger.com/profile/07221063298791828264noreply@blogger.comtag:blogger.com,1999:blog-3157905606029221883.post-46770675492905889122010-04-20T22:44:56.279+08:002010-04-20T22:44:56.279+08:00上星期剛吃過,正是岑味牛舌,乾炒牛河及sweet 雞翼;不喜歡雞翼,只愛那汁,打包了回家,隔朝用以拌...上星期剛吃過,正是岑味牛舌,乾炒牛河及sweet 雞翼;不喜歡雞翼,只愛那汁,打包了回家,隔朝用以拌即食麵;岑味牛舌的汁液濃香,多要了一份麵包沾汁,牛舌十分出色,厚厚的三片,是最細嫩的部分。牛河是每一條都均勻地掛汁,碟上也不會有太多汁液,牛肉的鮮也是一如以往,兩個人高高興興地,吃個碟底朝天。Thalianoreply@blogger.comtag:blogger.com,1999:blog-3157905606029221883.post-2862205344689513902010-04-20T20:32:21.274+08:002010-04-20T20:32:21.274+08:00其實好多人食野唔知價 (包括我自已), 原來牛柳邊要 $110 一斤, 普通牛肉都要 $60-70 ...其實好多人食野唔知價 (包括我自已), 原來牛柳邊要 $110 一斤, 普通牛肉都要 $60-70 斤, 煮碟牛肉炒菜心買肉隨時要用$15-25 ,羊毛出自身上, 一碟$50菜, 用乜料真的令我好奇魚腸媽https://www.blogger.com/profile/06520515227121580384noreply@blogger.comtag:blogger.com,1999:blog-3157905606029221883.post-38913398271542951532010-04-20T18:06:16.080+08:002010-04-20T18:06:16.080+08:00clif,
同意,用雞肝汁、醬油、西餐酒去煮的岑味汁,就是正宗豉油西餐的味道,香港就只有太平館花功夫...clif,<br />同意,用雞肝汁、醬油、西餐酒去煮的岑味汁,就是正宗豉油西餐的味道,香港就只有太平館花功夫去做!佢係執一間少一間的傳統老店,值得大家支持!Isaachttps://www.blogger.com/profile/07221063298791828264noreply@blogger.comtag:blogger.com,1999:blog-3157905606029221883.post-41784677489138207792010-04-20T17:40:37.895+08:002010-04-20T17:40:37.895+08:00正野仲有"神味牛舌"呢!!
之前睇完你張相就去食, 個汁真係一流.
原來話...正野仲有"神味牛舌"呢!!<br /><br />之前睇完你張相就去食, 個汁真係一流. <br /><br />原來話咁快就一年了...clifnoreply@blogger.com