tag:blogger.com,1999:blog-8604043030135960226.post1197069229332791420..comments2024-02-20T19:25:27.930+08:00Comments on KC賞味隨筆: 長發麵家 ~ 老老實實KChttp://www.blogger.com/profile/08327198362235099881noreply@blogger.comBlogger5125tag:blogger.com,1999:blog-8604043030135960226.post-80361101372011406642012-05-08T22:11:25.512+08:002012-05-08T22:11:25.512+08:00我會繼續支持這間有水準的麵店。我會繼續支持這間有水準的麵店。KChttps://www.blogger.com/profile/08327198362235099881noreply@blogger.comtag:blogger.com,1999:blog-8604043030135960226.post-41588479029137934992012-05-06T09:50:27.523+08:002012-05-06T09:50:27.523+08:00豬油的確很好吃,我媽媽時不時抄面都會下點豬油,雖然我而家大肚,食呢d好似唔多健康,但係真係好食都停唔...豬油的確很好吃,我媽媽時不時抄面都會下點豬油,雖然我而家大肚,食呢d好似唔多健康,但係真係好食都停唔到口,好鐘意食到成口油既感覺, 我唔敢係facebook講,因為而家好多人都話叫我唔好食呢d唔健康既野, 但係真係好好1食啊...:pAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-8604043030135960226.post-19656993933974917542012-05-04T15:11:26.917+08:002012-05-04T15:11:26.917+08:00我每次都食豉油撈+淨雲吞!
近年加價加得幾勁,不過相信只能僅僅追到材料價格上升...繼續支持!我每次都食豉油撈+淨雲吞!<br />近年加價加得幾勁,不過相信只能僅僅追到材料價格上升...繼續支持!KENnoreply@blogger.comtag:blogger.com,1999:blog-8604043030135960226.post-19754309858559768802012-05-03T23:23:03.327+08:002012-05-03T23:23:03.327+08:00這裡,我卻是由小吃到大,每次都是'雲吞牛腩河+爭魚蛋+魚皮+豉油王撈麵'這裡,我卻是由小吃到大,每次都是'雲吞牛腩河+爭魚蛋+魚皮+豉油王撈麵'Donald Szetonoreply@blogger.comtag:blogger.com,1999:blog-8604043030135960226.post-2467027181982507232012-05-03T13:39:28.715+08:002012-05-03T13:39:28.715+08:00It boggles the mind how countries like Malaysia, S...It boggles the mind how countries like Malaysia, Singapore, and Taiwan continue to have a thriving street food scene and culture with "dai pai dong" or hawker style eateries that pass down the generations and easily over 50+ years old, still very well preserved and in large numbers, but the same cannot be said of these dwindling dai pai dong's in Hong Kong. Having not been back to visit in over 10 years, those prices here look "silly cheap" (cheap till you laugh), as relatives have told me it is easy to spend over $100 to $150 for a very simple starch based Cantonese lunch (noodles, rice, congee). All I can remember from visiting a noodle dai pai dong was somewhere in Wanchai during the early 1980s, after practicing Shaolin kung fu at Nam Wah sports club, and buying beef brisket noodles to go. The smell of ammonia/Windex was quite strong, probably the alkali water from the noodles, but somehow it tasted great as late night filler. Thanks for this writeup, always a pleasure to read.Beef No Guyhttps://www.blogger.com/profile/17255895629727111344noreply@blogger.com