New-pai Chaozhou Restaurant Kung Fu Hao Cai Restaurant is creative The price is high but the value for money is fried. The cake is crispy and the inside is soft. The sweet and juicy. A positivity of fish sauce and spicy sauce is not surprising, but the salty taste is delicious. Every mouthful is aftertaste. The fish rot made with salmon meat is outside Shunde flavored food. The appearance is like the oil beans soaked in soup, the baby dish releases fresh sweet fennel milky soup, the fresh fragrant and smooth fish rot releases the fresh taste, which makes a seemingly ordinary food taro mud, anti-sand taro and mung bean cool traditional tidal desserts are very authentic mung bean cool special addition peach gum is said to be more Yin and beauty Anti-salmon is a dessert in Chaozhou that is very particular about cooking. Add the taro cut into fingers and add the sugar to the fried tartar from the liquid sugar juice to the taro block dry body and crispy while hot. The crispy inside is soft and good. The almond tea made by Lao Cai&#39;s own is very good. If you are handcuffed, you have to enter the museum without losing ～

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Intestinal powder, always sauce is more important than food. This plus lard bottom plus intestinal powder, plus sesame, hemp sauce, sweet sauce with marinade, delicious released all at once. It tastes great.

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In Ai Wensheng, there are no expensive ingredients, exquisite cuisine, some are just the splash of fire, the fragrance of Hong Kong home-cooked stir-fry, and a group of ordinary Hong Kong people are happy to look like.

This egg cow is good. New Xiangyuan uses fresh beef. The signature fresh beef egg is added to the meat ham, and the selling is upgraded. The taste is great. Fresh beef and skating eggs are still the main force, in fact, the meat and ham are not influential, because the beef is delicious enough to cover all.

This dessert shop is very famous in Sham Shui Po. It has no seats every day. There are often guests waiting outside the store. Their taro round sugar water is very famous, it is a must, the dessert is not too sweet, suitable for urban people.

The atmosphere of the tea restaurant is also very good. If you don&rsquo;t drink a drink, you can also drink tea and help you make a dessert of pumpkin. The taste is very good. The pumpkin tastes very strong.

This home is made of Malaysian Bak Kut Tea. Soup is Renjia. You can fish for 𠮶 sauce. The taste of Malaysian Bak Kut Tea is that the medicinal ingredients are heavier, and the brine plus Chinese medicine soup is indeed better than Singapore! Recommended white curry noodles are very good.

新派潮州菜馆功夫好蔡馆有创意 价格偏高但物超所值蚝饼煎旦外脆内软蚝仔肥美多汁沾点鱼露和辣酱一个正字蜆肉捞饭貌不惊人卻咸香适口每一口都是回味用鯪魚肉製作的魚腐是顺德风味食品外表像油豆泡上汤娃娃菜釋出鲜甜凊香乳色的汤汁鲜香滑润魚腐释出的鲜味成就了看似平凡的一款道地美食芋泥、反沙芋及綠豆爽等传统潮式甜品都十分道地 綠豆爽特別添加桃膠据说更加滋阴养颜反沙芋是潮州的一道很讲究烹调功夫的甜点把切成手指般大小的芋头加入沙糖翻炒由液狀的糖汁至芋头块干身及香脆趁热食用外脆内软好食度爆棚老蔡自家磨製的杏仁茶 清香味浓水准很不錯老蔡手芸了得入馆不亏～

新派潮州菜馆功夫菜有创意 价格虽偏高但物超所值蚝饼煎旦外脆内软蚝仔肥美多汁沾点鱼露和辣酱一个正字貌不惊人的蜆肉捞饭咸香适口每一口都是回味外表像油豆泡的魚腐是用鯪魚肉製作的顺德风味食品牛奶色的汤汁鲜香滑润魚腐释出的鲜味娃娃菜釋出鲜甜凊香成就了看似平凡的一款道地美食好蔡馆的儿款传统潮式甜品都十分道地 添加了桃膠綠豆爽滋味不凡反沙芋是潮州的一道很讲究烹调功夫的甜点把切成手指般大小的芋头加入沙糖翻炒由液狀的糖汁至芋头块干身及香脆趁热食用外脆内软好食度爆棚老蔡自家磨製的杏仁茶 清香味浓水准很不錯老蔡手芸了得入馆不亏～

New-style Chaozhou restaurant Kung Fu dishes are creative Although the price is high, it is excellent value for money. The cake is fried on the outside and crispy inside. The soft on the inside is fat and juicy. A positive character is not amazing. The meat fish is fished. The rice is salty and delicious. Every mouth is aftertaste. The fish rot like oil bean is made of carp meat. German food milk-colored soup fresh fragrant smooth fish rot releases fresh sweet fennel dishes to achieve a seemingly ordinary food good Cai Pavilion&#39;s traditional tide desserts are very authentic added peach gum mung beans refreshing taste is extraordinary anti-sand taro is a very talkative in Chaozhou The dessert of cooking kung fu, cut into finger-sized taro, add sand sugar to stir-fry from liquid sugar juice to the taro stick dry body and crispy while hot, eat crispy outside and soft inside, the food is bursting Lao Cai&#39;s own almond tea, the fragrance is very good, Lao Cai&#39;s bracelet is not lost when entering the museum.

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After foraging for a lot of snacks in Sham Shui Po, I also eat dinner. In Sham Shui Po, in addition to some nostalgic snack bars and tea restaurants, there are some emerging specialty restaurants. The first county is one of them. This is the main Vietnamese food, with Vietnamese bread snacks and desserts. The store area is very small, there are only a few tables, a dozen places, and you have to wait for a little late. The meal card is also just handwritten in a color pen on the white wall. There are breads, Vietnamese pho, desserts and drinks. It is clear at a glance. There are also photos of a few signature dishes on the wall. I ordered 3 signs here, crab paste tomato lemon, Vietnamese bread, and green bean cakes in total are only HK94 yuan. Crab paste tomato and lemon, HK35 yuan, the ingredients are very rich, full of paved bowl noodles, tomato, pork paste, crab paste, bean slab, pig red and lettuce, etc., the taste is similar to the lemon powder eaten in the Vietnamese restaurant in Guangzhou, the soup base is a bit clear, if the tomato flavor is stronger, it would be fine. Instead, powder is not the focus. The best thing to eat is crab paste, which tastes sweet and has an endless aftertaste. Vietnamese bread, HK35 yuan, there are hard and soft packages, and the boss recommends hard packages. The filling is also very rich, with meat, tuna, vegetables, onions, cucumbers, salty and sour radishes, etc. It looks very similar to the Subway bag, but the taste of the game is delicious. I like the salty and sour radishes mixed in it, which can neutralize the greasy feeling of meat. The colorful mung bean cake, HK12 yuan a, I asked for 2, it is the signature dessert here. Unlike the past cake, the pastry cake here is divided into 3 different levels, the bottom is dark green, the middle is white, the top is green. In fact, there are two layers of pastry cake with coconut juice filling in the middle, sweet soft and tough, a recommended dessert.

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