笨港豆花(古早味) - Beigang Township
4.4/5
★
基於 8 評論
Contact 笨港豆花(古早味)
| 地址 ： | 651, Taiwan, Yunlin County, Beigang Township, Yimin Rd, 100號笨港豆花(古早味) |
| 分類： |
甜品餐廳
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| 城市 ： | Yimin Rd |
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林
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林威漢 on Google
★ ★ ★ ★ ★ 豆花口感很像中華豆花，非常順口滑順，消暑
 The taste of bean curd is very similar to Chinese bean curd.
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P
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Pearl chang on Google
★ ★ ★ ★ ★ 豆花大杯的40元(分量大概早餐店飲料「中杯」大小)
，而且豆花的量很少、料也滿少的，反而是糖水占了很大部分的體積，和其他豆花攤相比，這樣的價位算是滿高的。
40 yuan for a large cup of tofu
Moreover, the quantity of bean curd is very small and the material is very small. On the contrary, the sugar water occupies a large part of the volume. Compared with other bean curd stalls, this price is quite high.
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K
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Kiru on Google
★ ★ ★ ★ ★ 豆花很滑嫩很順口，用料也蠻實在的～老闆很親切！
The bean curd is very smooth and smooth, and the ingredients are quite real~ The boss is very kind!
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白
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白小白 on Google
★ ★ ★ ★ ★ 問老闆，說是古早味豆花，實際吃的口感比較偏中華豆花的那種， 而不是傳統豆花，珍珠有點糊的黏在一起，但花生還不錯
I asked the boss that it was an old-fashioned bean curd. The taste actually tasted more like that of Chinese bean curd instead of traditional bean curd. The pearls are a bit sticky, but the peanuts are not bad.
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建
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建志林 on Google
★ ★ ★ ★ ★ 花生粉圓豆花糖水清爽蔗糖味香，豆花是屬於像杏仁凍的那種，口感香醇不厚重，薏仁豆花糖水又不同，真的很用心，一碗25值得，超推薦
Peanut flour round bean curd syrup is refreshing and fragrant cane sugar, bean curd is the kind of almond jelly, the taste is mellow and not heavy, barley bean flower syrup is different, really careful, a bowl of 25 is worth it, super recommended
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B
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Bonnie Wu on Google
★ ★ ★ ★ ★ 豆花滑嫩，有微微的碳香味。搭配甜而不膩的糖水～讚。每次南下都會來買上一碗
The bean flower is smooth and tender, with a slight charcoal fragrance. Paired with sweet but not greasy sugar water. Every time I go south, I come to buy a bowl
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A
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Armynie Liao on Google
★ ★ ★ ★ ★ 有名的是豆花，但我卻買了薏仁湯，哈！但薏仁湯裡的大薏仁煮得很好喔~糖水也很香甜，推薦。
The famous one is bean curd, but I bought barley soup, ha! But the big barley in the barley soup is well cooked~ The sugar water is also very sweet, recommended.
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張
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張建維 on Google
★ ★ ★ ★ ★ 從小吃到大了，是比較滑嫩的那種豆花，不是一般古早味那種粉粉的，因為吃了20幾年，反而比較習慣這樣的口味
When I grew up eating, it was the kind of bean curd that was more smooth and tender, not the kind of powdery powder that is usually used in ancient times. Because I have eaten it for more than 20 years, I am more accustomed to this kind of taste.
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