早前朋友都問有沒有興趣趁生記搬舖前吃一餐,給我統統拒絕。有新舖,為何還要吃舊店?所以在這裡搬了新地方後,在新年回港後立即跟一眾傳媒朋友來試新店,順手開年。
新店在三湘大廈,就是以前富聲的舖位。我們給安排在箱房,企理。菜式方面,有朋友想吃回舊菜式(我都是其中之一),也有想試新店新菜的,索性全都點來。
人齊,先開酒,當然也要來一些下酒小吃。
金沙魚皮酥脆之餘,滿咀的鹹蛋香味絕對是邪惡的好吃。
蝦多士也是絕佳的下酒品,這裡的特色是蝦膠跟多士的比例是2比1,每一口也是爽口彈牙的蝦膠。
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-kQDupnX_EhrEzcKL7F4Fm8_GlF0cBy-MWS5sFZ6iZ9QdAQ9wT5CxhIwQfFbOrRZ1d3kZeUz8qGu4Oh1Hlwf0xcDyMRupwCJdGPQs2F_MkWy7icCjYHOL7VCprEs85drJJEyYNXGg14q2kjInxHDuZC9uFATGwWksy73sZCNzz4vAbjxO8IXCtH_h0IYi/w640-h428/KCP09949.JPG) |
金沙魚皮 |
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFYjvtk9ZiuhYZ6XW5cPQzRtAmzbONEOE7LzZq90W9eJ6M2dgNcskyRBsTE8DSFxJKN3Z097v5EKUgR8_3c8Xx-sF7IhnHlzOrOLCiZHnSQsWmnNS2lyTcqLLkvoR8ckKewtncXB4yEek7t1ZeTeH3OBDu2iFNfAawzX7pHgTVidZRej79Mlj4Fe1egPGS/w640-h428/KCP09953.JPG) |
蝦多士 |
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjx0TJtFGy0nexnmSRHOKEag8bPrpyN46zfFSauPJT7aBnjk0568hV3lZGJP6yaKHX-3mcZNLC6Jka03NrW3iexmvVd1WjfA2afM4Ld5A4pRpe0vEUxGK1mtNLks6d8E5PFdFPtfGyxwJgbojNDHXoltF5wr_1uXtkjPoIYc67odJ5jtDP34eLjrwVLaVc0/w640-h428/KCP09960.JPG) |
蝦膠跟多士的比例是2比1 |
金錢雞是另一款「邪惡之物」,標準吃法就是一整件的一口吃下,「no look back」般吃就是最美味。大家都知,吃鯪魚球的主角一向不是鯪魚球,而是蜆芥。這裡的蜆芥自家製,鮮味十足,味道當然不是坊間的預製品可比。
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhccT0YpkcsnfDKyzgAcNRhNWEk7qHrZITMG34dY7JOm6_jk0nH0pjfY-_YY8MUWhHWgEZo2CMxrS8SsaJ2TUW18pO5sv_j_Af6dVwBhVT95MPW7Uw8vKJRQ7EdcdWUr6D0HvMFW6_zCxkIpkr1bM1qoansUlYPrCJI-qg69_9jc93qwQI7Wsyxd6PQsj-f/w640-h428/KCP09955.JPG) |
金錢雞 |
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgB5nJoSSuNtiY5CzjqzDAz9cnxrpWXbUQ8tw9y7e9jGNLFnSNif72-QSAx85uvSxIzJvNTjb_QTOnNhIrRQH3irPzYso6jDH_H0KKJ3P2mdMVG4KwsbyWMZ-A3QYF-o5cIaZMo8NJ46G_yvP7RXDv_JhjPff5LNqnYCQXKHMPLRfAL4e2kWBUTGngsHkN3/w640-h426/KCP09959.JPG) |
「邪惡之物」 |
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGJvkkn_hxFG4kyo7Fo8qJjyWh5pv7MoqeYr2I0XGjC03GgLufKDeFw3QixUz_xKoKvKD_qEuF2tJMv1B4NmjecSjCRBNqKxDed4ncN4P5F7R8ifAFhQKzEHqXmUTxOMNvLCsd7X65TuYkxujDHwIYsg5ezU3tp3ubZ2beyZcFA2zk_S1KEM9gKRcsOuwk/w640-h428/KCP09961.JPG) |
鯪魚球 |
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEim_negc66jrO4X2hc1MnkeVmmNGXDM5ihCxZbrOSYCIMlVRQtlA83xhTFYRhikqvl-P7dHAH8muPzMXkh1L4g3WKsbEtb4TK5xg3FE3pcvZ2HImMYE4CtNn0NdSKj59XTwaOvsTmIX8iJxE2IYqUH-yCUgBSBCL4YjfWgaCXGGS1hfqpP9H-MAiybj8DMp/w640-h428/KCP09963.JPG) |
自家製蜆芥是亮點 |
湯品方面,試了沙參玉竹蘋果燉山斑魚,沙頭清醇夠火候,也十級甜美,只是我還是懷念這裡的杏汁白肺湯,下次再來要喝回這個。 江南百花雞是懷舊菜也是手工菜,做得工整,味道也好。還有椒鹽中蝦及炒斑球,對這裡的海鮮處理當然有信心。
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgE3s3I-_BTRlO3mg6OyVVo5AK7HFW-2J1FyR-NEr7DQS5h-irh-YV-Dj2BTdiDNXNfc1dd1BL2m_wORygmHX3xVlSVfXcjme0jtTXmk9KVlt5vbDZqpryn2mxvnyk6wmRTdwQELg1pQDs0ska12mdB4ZvKyiDkfnn1ww5Z1eMUFdivRZ_w-nOlO0PELfrP/w640-h428/KCP09964.JPG) |
沙參玉竹蘋果燉山斑魚 |
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiuE9gd4RBjXkJ2giqDOoAqp2oDyBQ2JdKpDeVShnkQmU-tfDE-9HJ8xBhJyia8BCjmDyN3wZqzeEx5_82PmzgYuFYCpiVFrgKcCNFxOq-wfhyphenhypheny8k1tB44q9TiaRblVsM3SjT-OkBztSmQE3k2kQSfL9XChwIEBo4yZ3Cp597k8YKlb15e5PL_jZcd9RtRJ/w640-h428/KCP09966.JPG) |
江南百花雞 |
印象中在舊舖位沒有吃過燒乳豬,是晚又來一只。燒得皮脆而肉嫩,很有水準。多人吃飯的話,這一味當然不可少。荔芋香酥鴨這裡做成一個盒子的模樣,四邊都炸得脆口,惹味非常。此時紅酒也醒好,二者是最佳拍檔。
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0ywMu_lK2Nw4SLKpEbRYbT3EjDLRcL-rLAELNUooSpGUFqpQWT6cWLm4qb8Ccavx1HVKIKz6Guez6YRlzKY0Zz5th6Ozh0Kwfn6egHTnFTxh0OUtTTDHMqcPxiuoL9BMQXt83zgBQyI2y9hzTazr8ECTGzf6ZS-3YOt8Bew5yi4xHD_LBHFf1JKWP-DOP/w640-h428/KCP00375.JPG) |
燒乳豬 |
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhy450n1sbLuzuGXAhQQREE2kLakPKlz0DBmA6zyaGu26lKB74c_Tm5_AxafkDCKH8bJ9WfoSnl8smpPuA9jHEc5213AAuW_v2300loijS1q2qG4LSeObQf_e8WkOjeOfMLDcpmnMSzixgvtDxZCp7QWmh1QBhy1L8PQZIqtyXUxUTzaBNLzr0BaZ3sUEaj/w640-h428/KCP09970.JPG) |
荔芋香酥鴨 |
怎可以不吃這裡的一味枸杞浸豬潤?新鮮新界枸杞加上厚切豬潤,吃了幾十年都仍然「無得輸」。就是湯汁也清甜,仍然是招牌菜。單尾方面,必選的當然是生拆泥孟肉丸粥。這一道粥品的靈魂在於最不起眼的陳皮內,起畫龍點晴之效。
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJTjLMlhIM-W8aDhxg9Pe91592qdd8PtPFYmzNe8CVHq7HoSC4FUKc587Op_AxmS5PZSGW_SMjqD1bbxIF43GLfkdWgBmiy0s0oJeQIr5rHX1JHwjfyeYY78Wrq5Hw05A_bLyu5f48NFDj_9QtRQI2A2xcU6457UuDy3OnCdDPMvvdaJIa_ERjMcXg5oSo/w640-h428/KCP09979.JPG) |
枸杞浸豬潤 |
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZJ7xWZy-o5TTBbOPBx34CM1Fq31JbV-GzOL7A5eGwPnaUcn0Aw7AHmcFQW86rDUiEzgAOoUE7GVSXFuGCCEX7LreLI2ZBAFrevFx81GpWXs8pRtQSrtdYfgOSjjNLpY3fJKno87Cek2LHKj7dIbqlyC_VvXsK2oa1Q3EinpmiLDKW4Zmi5kpi1CjJ2FIo/w640-h428/KCP09981.JPG) |
生拆泥孟肉丸粥 |
最後來一客白糖糕,滿足。
三月尾來一局,一起在新舖位再吃生記最經典的幾道菜,如何?
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiuhnrEOsTHFxclyfVBiLarecjwb8W3xUZbZ0FDEzy6x9Ow4L0flZ1wUzNTZGeERTakLG7IYiA4fIUDcuMHB-zkBbw-M-J_HL6Og4_hLQmV1-x0zmYEUU9kSJqlVmY6Gfubw6V7Vw4YGipzPW8VK-w2cNIgy2gY43KuxwAYYat1_QsuJikT3LNQJ49Idaqk/w640-h428/KCP09985.JPG) |
白糖糕 |
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