港廚美食 - Section 2

There are many choices~ I don’t know what to eat after seeing it, each looks great

Away from the traditional teahouse, it is even in the second market to evaluate the hot selling in Hong Kong, as well as the old-fashioned taro cakes. The soft and tender taste is very good. It is very popular ? Siu Mai, Barbecued Pork Buns, Roast Meat, Quicksand Buns (sesame and custard) are super delicious

As a glutton who has been eating Hong Kong tea for more than ten years, honestly I don’t even want to give it a star (I only comment on the shaomai part) 1. The shaomai looks very small as a whole, and there are no ruffled edges at all. I don't believe it came from the restaurant alone. 2. In terms of ingredients, there are three main reasons why Hong Kong-style siu mai is more expensive than other fillings. One is the fresh package, the other is the juice and air, and the third is the ratio of ingredients. I ate crab roe, crab pen, fish plate, Pearl balls, three-color beans, all the ingredients are not up to standard. Let’s not talk about the crab yellow and crab pens. They are a mess. The fish plate is thin and the meat part is dry and oily. It feels like cutting corners and making it. You can be sure that this is not your own bag at all, it must be frozen wholesale, because the fatty meat will solidify after being frozen, while the lean meat will shrink, and it will become dry, woody and oily when it is steamed. It is completely different from the news. , It really disappointed me. Then I said so much that I should give some guidance The quality is similar to his but very cheap "Yong Sheng", this is a specialty frozen topped Shaomai less than ten yuan. The same is the up market "Shunqing" in the market, which is much better than him Hong Kong master came to Taiwan to open "Tongxing", this has a storefront

The quicksand buns are delicious, but unfortunately they are stuffed in the box immediately after steaming The bottom is a bit rotten.. It would be nice if it could be served hot for customers to order now~

A rare Hong Kong and Macau dim sum stall in downtown Taichung, co-run by the chefs of the Grand Hotel Hong Kong. Marinated roast duck and goose, barbecued pork, Hong Kong-style carrot cake, oily rice, and classic tea-drinking dim sum: steamed buns, chicken feet, siu mai, sesame balls, salted dumplings, shrimp rolls, radish cakes, etc. are sold in boxes, also available On-site matching and boxing

The first time I bought roast duck, the store chose cherry duck. Half a piece of duck was $400. The chef helped me to slice the duck with duck breast. I took it home to eat. The braised flower branch is also delicious. Fortunately, we ask the master to help us slice it first. I don’t have to worry about how to slice it when I get home. The restaurant-grade cold dishes for the Chinese New Year are recommended.