六龜源通香腸

4.4/5 基於 8 評論

Contact 六龜源通香腸

地址 :

844, Taiwan, Kaohsiung City, Liugui District, 興龍村57 號六龜源通香腸

電話 : 📞 +88987
分類:
城市 : Liugui District

844, Taiwan, Kaohsiung City, Liugui District, 興龍村57 號六龜源通香腸
周煒智 on Google

生意很好,3点多過來已經有人排隊,要拿号碼牌排隊等叫号,老闆叫到你的号碼時再点你要的訂單,香腸通常有先烤好的,馬上就可以包好給我們,有附蒜頭跟薑片。ㄧ支25元,也有賣別的。在地人帶我來買的。口味蠻特別的,有分原味跟辣味!
The business is very good. After 3 o'clock, there are already people in line. You have to wait in line with the number plate and wait for the number to be called. When the boss calls your number, you will order the order you want. The sausages are usually baked first and can be wrapped immediately. Here, it comes with garlic and ginger slices. ㄧ 25 yuan, there are other sales. Local people brought me to buy it. The taste is quite special, with original and spicy flavors!
F
Fang-Ni Hu on Google

除了辣味香腸跟雞屁股沒吃過,其它都吃過了,我最愛他的紅茶,才15元,又香又甜 還有雞腿串3串100,真的便宜又好吃 糯米腸口感較軟,但我愛
I have eaten everything except the spicy sausage and chicken butt. I love his black tea, which is only 15 yuan, delicious and sweet. There are also 3 skewers of chicken thighs for 100, which are really cheap and delicious The glutinous rice sausage is softer, but I love it
依依 on Google

每次來必排隊的,現在改拿號碼牌唷,叫號才點。
Every time you come, you have to queue up. Now you can take the number plate instead, and only order the number.
陳韋仲(Obelix小太陽) on Google

餐點:米腸加香腸 六龜在地美食,超級推薦源通,來六龜不能錯過的美食之一。 手工製作的香腸少許肥肉加上瘦肉的完美比例,襯托出豬肉的香氣,邊烤邊帶出香腸的特殊香味,咬下一口好吃又多汁,口齒留香回味再三。
Meal: rice sausage with sausage Liugui's local delicacies, super recommend Yuantong, one of the delicacies you can't miss when you come to Liugui. The hand-made sausage has the perfect proportion of a little fat and lean meat, which brings out the aroma of pork. The special aroma of the sausage is brought out while grilling. The bite is delicious and juicy, and the mouth is delicious and aftertaste.
施智翔 on Google

大腸包小腸一組60,和高雄市區價格一樣。 香腸還不錯吃,肉汁夠味道也剛好,是會想再買一組的那種,不過辣味香腸不怎麼辣。 米腸就沒那麼喜歡,拿在手上吃軟趴趴的,沒施力點腸皮也不好咬斷,個人比較喜歡扎實一點的米腸,這個真的軟很多。 一組大腸包小腸裡有附贈固定班底蒜頭和薑片,配起來還不錯。 總結是在六龜人氣不小的一間香腸攤,也有關東煮,不過因為人氣旺,違停的顧客也不少,右轉道幾乎不能走,對面車道也會有違停的人,經過此地需要小心一點。
A set of large intestines and small intestines is 60, which is the same as the price in Kaohsiung City. The sausages are delicious, and the gravy is just right. I would want to buy another set, but the spicy sausages are not very spicy. I don’t like rice sausages so much. I eat them softly in my hand. The skin of the sausages is not easy to bite off without any force. Personally, I prefer the firmer rice sausages. A set of large intestines and small intestines comes with a fixed base of garlic and ginger slices, which go well together. The conclusion is that there is a popular sausage stall in Liugui, and there are also Oden. However, because of its popularity, there are many illegal parking customers. It is almost impossible to turn right, and there will be illegal parking people in the opposite lane. It is necessary to pass here. be careful.
黑桃爸 on Google

來六龜一定要吃的香腸 在地很多年 地點有點隱密!在北辰宫前的小十字路口紅綠燈上坡! 除了香腸還有雞肉串 蔥肉串 甜不辣關東煮!
The sausage you must eat when you come to Liugui It has been in the ground for many years, and the location is a bit hidden! Go uphill at the traffic lights at the small crossroads in front of Beichen Palace! In addition to sausages, there are also chicken skewers, scallion skewers, sweet and not spicy oden!
許祐瑄 on Google

六龜在地美食,在台27線上,賴家古厝賞梅和寶山二集團賞櫻後最佳的補給休息站,因為疫情影響不提供內用,只能外帶,營業時間路邊停滿等候的車輛與人群,可見它的吸引力有多大! 特推大腸包小腸,大腸純用豬腸灌糯米,軟Q沒有豬腸腥味,香腸黑豬肉調製獨家秘方,烤度剛好,搭配台灣蒜頭與薑片,一口接一口,是美食一大享受!
Liugui's local delicacies, on the 27th line, Laijia Ancient House and Baoshan No. 2 Group are the best supply and rest stops after viewing cherry blossoms. Due to the impact of the epidemic, they are not available for internal use, but can only be taken out. During business hours, the roadside is full and waiting. The vehicles and crowds show how attractive it is! The large intestine is packed with small intestine. The large intestine is filled with glutinous rice with pig intestines. The soft Q has no smell of pig intestines. The sausage and black pork are prepared with an exclusive secret recipe.
趙俐雯 on Google

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