今日去朋友屋企食晚飯,早左出去路經荃灣搵下午茶食~
真係超唔熟路~几個大商場,一街小店,一眼望去又熱鬧又豐富~
唔想浪費左寶貴的’’食野’’機會~所以一定要小心選擇~!最後唔知點解比呢間舖頭吸引住~

門口睇黎唔算係乜野大店,D相都甩甩地色,不過佢D食物几吸引
口水系列同麻辣系列都係我的至愛~刀削麵好似好有特色,諗左陣於是推門入去~
一入門口就會見到兩位師夫喺到整緊麵~一個片刀削麵,另一個就整拉麵~果然係即叫即整~
一拉一削,好有藝術感,好睇過電視!!好想搵個靚位可以慢慢睇!!可惜唔到我揀~~
舖頭好細~我諗坐滿可以坐30人,不過會勁迫~所謂4人卡位,其實坐兩個就好OK
最大的枱我諗可以坐5,6個人~階磚地面好跣~真係一步一驚心~~

睇個餐牌~選擇好多~又麵又小食又口水又麻辣~可能肚餓~所以乜都想食~
真係花多眼亂~問阿姐有咩出名~佢居然答乜野都好出名~ ~_~ 吹賬~
細心咁睇~因為怕眼濶肚窄~
最後決定點左個佢地話係全港首創手撕鷄刀削冷麵AND佢張相影得好靚的’生煎小籠包’(一客十隻)
阿姐問叫咁多食唔食得晒~我就問佢可唔可以叫半份小籠包,佢又話冇~吹賬~唯有照落單~
由落單到有食物上枱要等三四個字~可能慢工出細貨LA!~
見到師夫喺到片麵,唔多唔少有D心急~可能真係餓了~有得睇冇得食感覺好無奈!!

終於開餐~
先來口水手撕鷄刀削冷麵 – 嘩～真係好大碗～份量真係夠晒數～
上面有凍青瓜絲加脆花生同埋手撕鷄,佢D麵唔算係太冷~食落好煙靭好有質感~
而且條條片得粗幼均等~真係好功夫~!!
口水系列我覺得唔係咁夠辣~可能要配合返大眾口味~所以我唯有自己再加辣油~
手撕鷄撕得大細適中~加埋D醬汁覺得好好味~!!
初頭睇落份量好少,之後原來好多都比D麵掩住了~埋尾只係食到啖啖鷄肉~絕不欺場~正~~~!!

’生煎小籠包’ – 碗麵食得8899先上到小籠包~初頭以為佢漏左單~差D同佢講食包要走了~ ~_~
同張相冇咩分別~唔知係我影得好定係佢地影得普通~算係好對版,
上枱超熱,可能係用鉄板燒住上枱LA~
小籠包唔算好大粒~入面舊肉大約一粒三文魚眼咁大~
D皮唔算薄,可能係生煎既關係~ 咬落仲有少少硬TIM~
但食落真係意外~一咬落去D肉汁又熱又多~!加埋薑絲同醋真係冇得頂~!
有機會可以試下佢蒸的小籠包~相信會有另一種體會~~

D麵既粗又大碗~小籠包又咁多隻~!食到真係好滿足~
埋單結賬只係$80~呢個價錢真係覺得好抵~下次可以再約3,4個辣朋友一齊去~可以試多D款式~

行過沙咀道，見到這店，想起小儀個飲食節目介紹過，一於入去試吓

叫了

麻辣豬耳刀削麵：豬耳爽脆，配上麻麻地的辣油，再加上蒜頭，超正的味道刺激著我的味覺🔥，但忍不住口不停食食食；
至於刀削面，看到廚師的手不停舞動著，不停削削削，麵條從空中飛舞到鍋中，初上麵時是有口感的麵條，浸了一會，此刻刀削麵滑嘟嘟的流入口腔😚

加上一杯可樂冰底，真喺超爽

四十元有如此美味的食物，真的要閒時再訪此店，試吓手拉拉麵和湯年糕😁

去到荃灣麻辣癮起, 去開的雲南米線店已收工(當時大約7點), 所以入呢間試下啦

一般食呢類米線, 拉麵的地方都冇咩裝修, 冇咩特別, 乾淨就OK
叫了麻辣豬耳刀削麵, 麻辣牛肉拉麵 同口水雞2碗麵份量超大, 湯底唔算好咸好多味精. 我覺得刀削麵好食D , 麵即整的, 唔會"發"到好脹又唔會好實
欣賞麻辣豬耳同麻辣牛肉的麻辣醬, 好出, 夠麻夠香

只是口水雞的辣汁, 個人喜歡"杰"身少少, 呢度的口水雞好辣油FEEL. 但雞是滑的

整體感覺中上, 麻辣令我回味, 值得再去.

但之後再試了次外賣, 因為湯同麵不是分盒, 所以口感差好多. 下次都係堂食吧啦!

等老公放工近近地在荃灣食晚飯, 一直想試呢間, 去到門口已經好多人, 原來有些是等外賣, 大約等左2-3枱就到我們
全場坐滿人, 安排撘枱坐卡位, 座位偏窄..... 一直想試呢度生煎小籠包, 一個鐵板有10隻, 一咬啲汁已經標出來, 超Juicy啊!!!
雖稱不上是高級上海店吃到的皮薄餡靚的小籠包, 但真係抵食!!
下次要試下蒸小籠包

另有叫麻辣金錢肚刀削麵, 唔記得影相...........
金錢肚是另上的, 好有牛羶味, 好夠辣, 但嫌太多蒜蓉.......
刀削麵湯底深色, 但不會太鹹, 很香濃, 刀削麵吸哂湯味, 又有少少煙韌, 正!!

我們坐的卡位雖然窄, 但位置剛好可望到師傅削麵, 真功夫, 方為大師傅..... 所以都好享受食麵的過程!

若果不是金剛、小儀在《街坊廚神》介紹荃灣區的街頭美食，

我一定忘記了這家好店，話說對上一次幫襯應該是十年前的事了，誇張吧！

首先來的是老公點的口水雞刀削麵，口水雞滿滿的，是一個驚喜，而且肉嫩無比，美中不足是不夠麻辣，否則一定更香更惹味。

但小辣也有好處啊，讓我這個不嗜辣的人都能在旁偷食，哈哈！來一個近鏡，笑！再來是我點的牛肉刀削麵 (其實是牛展！)，牛展切得非常薄，一口便能把一件吞噬，份量不少。這位小子不知是第幾代傳人了，即點即削的麵質相當柔滑，我還以為粗粗的很難咬斷，原來並不是啊！

刀削麵彈牙得來有咬口，我個人就非常喜歡了，連向來不愛粗麵的老公都改口了，厲害，厲害。我們就是點這個套餐，$38元連飲品，雖然不算特別街坊價，但份量是有誠意的。

除了兩個套餐，我們還點了一碟灼生菜，埋單不用$100，抱著大肚腩離開。十年前後，喜見山西刀削麵做出名來，食物種類亦越來越多，下次一定要試他們的「蛋煎小籠包」，聽說是蠻馳名的。認住門口的招牌

當時抵吃的tea set只係$18有交收~真係抵到不得了 那個時段也很多單身人士慢慢嘆呢~service都ok O既~不太差~環境都OK,樓面打理得ok,
我揀左五香牛肉刀削麵~共7片薄牛肉,肥瘦平均~都幾好味,湯底又好夠味,有點「魯」汁味~配上牛肉真係好入味呢!!又唔重味精或者很咸~ 刀削麵真係幾有口感架~見個師父不斷用手削削削削削削不斷!!!佩服他的手技呢!! 帶爽口,彈牙呢!!同機器磨出來的無得比~(感慨)
送豆漿~ 好大杯呀,夠冰凍,淡淡的黃豆味~上菜都上得幾快~滿意

Knife-shaved noodle is a specialty of the Shanxi province, China. I remember I've once seen in a TV show a noodle master from Shanxi placed a the dough on his head, holding two shavers with both hands and shaved the noodles into pots of boiling water at various distances, wow! One of those masters is in Tsuen Wan, yesterday I met him in the kitchen of his very famous eateries, he is also the owner of two other shops under the same brand, one in Yuen Long, and the other also in Tsuen Wan. I arrived early in the evening to dodge the peak hour for pilgrimage, the shop looks humble indeed though there are some adverts and culinary reviews from newspaper cutting, and photos of the owner with gourmets and celebrities stick at the glass pane near the entrance, though nearly crammed every hour of the day, the owner may think his shop still needs enticement for new customers. I sat down ordering a bowl of Knife-shaved Noodles with Five Spices Beef, and a dish of Choi Sum with Oyster Sauce (oil skipped). While I was waiting for my food to come, I looked into the kitchen and could see the Shanxi master and a youngster whom I thought should be his disciple performing various mesmerising gymnastics with the flour dough.
Sometimes the master twisted the dough, sometime ramming it with his hands against the table, and hey presto, he was really doing the Ramen! I could actually see the Ramen became thinner and thinner with each twist and pull action in the master's dab hands. No placing of the dough on the head though, the shaving of the knife-shaved noodle out of the dough were blistering actions that require tremendous skill to maintain the length and texture of every pieces. I think working successfully in this kitchen considerable stamina for the chef, bear resemblance to an artisan, is required. The show in the kitchen proved to be an entertaining one well before the meal!And finally the knife-shaved noodle came, very large a bowl of it and I suggest the shop may provide lady's size in the future as an environmental friendly gesture. The knife-shaved noodles were thicker in the middle and thinner at both edges, what's expected of knife-shaved noodles, very chewy, a bit sticky and got a wonderful fragrance of flour. The soup was amazingly good too, it got a chinese medicinal smell but no horrid, it tasted so soothing and unique, "Isn't it the taste of Wolfberry?" I asked, and I couldn't help but drank the bowl of soup to the last mouthful of it, and without thirsty feeling afterwards. The five spices beef was good but nothing extraordinary, shank meat was used which tendons were soft enough, melted and blended well with the meat inside my mouth, though the texture was good the taste was nothing special to tell the truth. The Choi Sum was very good too, though not in a quantity that would satisfy me or the health conscious people, it tasted very good in its freshness, the oyster sauce was the less salty type which is also my kind of thing.

High quality yet not expensive, show in the kitchen a perk, definitely will be added to my list of favorite eateries.

3-2-2013(Sun)染完髮買啲餸返屋企,12月頭同男友o係o度食過蒜泥燻蹄,但爸爸未食過,就o係o度買返去啦.

今次記得價錢,係$38.00,外賣要加$1.00.返到屋企打開睇,蒜泥仍然係好幼細同辣,燻蹄依然爽口同軟硬適中,完全同上次一樣.

原來唔蘸蒜泥食真係好普通,蒜泥o既辣真係魔鬼o黎,不過又凍又辣o既感覺比又熱又辣重好食.

可惜原來爸爸唔食燻蹄,只好之後我男友o黎o既時候食埋佢.

上次食評: http://www.openrice.com/restaurant/commentdetail.htm?commentid=2272946

入荃灣玩樂之前先做好功課，鎖定要試這間山西刀削麵。店子位於人來人往的沙咀道，舖面雖不鮮明但很易尋找，不熟路的食客可認著門外的燈箱。店內裝修著實是非常簡陋，衞生情況亦極之一般，幸好時間尚早客人不算多，兩個人可以坐卡位，較為寬敞舒適。

點餐之後突然聽到「嘭嘭」聲響，循聲而望頓時被眼前景場吸引，只見師傅在搓揉著一大團麵粉，轉頭便將之拉成一絲絲麵條，手法純熟乾脆俐落，盡顯功架。不一會兒，他又抱著粉團在削削削，麵條就乖乖地跌落熱湯中。先別說食物質素如何，付出少少金錢便能看這門絕技，絕對物超所值。

刀削麵很快便送上，熱辣辣的白煙直冒。湯底色澤深沉而清澈，並且洋溢著很重的蔥香，喝後味道在口腔縈迴而歷久不散。主角麵條粗幼不一，邊緣薄而中心較厚，質地滑溜而柔韌恰當，吃起來煙煙韌韌很有趣。餸料叫了五香牛肉和豬手，前者採用牛展位置，並切得十分透薄，肉質非常腍軟，而且鹵得夠入味，如果你的牙力不太好，這個絕對是不錯的選擇。豬手炆的時間很足，不會過份粗韌，然而此乃皮包骨的貨色，沒甚麼肉食可言。

由於不能吃太刺激，所以淨餸雙併點了走辣的金錢肚和豬肚，兩者除了爽口之外似乎沒甚特別，我尤其對那個醬汁非常失望，因為清淡如水毫無味道。不知怎的，我總覺得整個菜式都有一股鹼水的怪味，如以四十元吃這碟雙肚，倒不如多點一個拉麵更好。

下一站本想幫襯同街的台灣小倆口三文治，原來經已結業，惟有有緣再吃吧！

中國人吃麵的習慣由來已久, 古人甚至將麵條叫「飯」, 而大米、小米煮成的飯則叫做「米飯」。 吃麵不僅用於果腹, 同樣也有民俗禮儀的意義： 例如常用來祝福新生嬰兒長命百歲； 而中國人過生日往往也少不了吃麵條, 因此麵條又稱長壽麵, 此話何解? 原因是麵條形狀又長又薄（薄是有瘦的意思, 而瘦則與壽同音）, 故生日吃長壽麵就成為習俗。

那天到了荃灣的山西刀削麵皇, 想在香港嚐一口正宗而且即削即煮的刀削麵, 聽說只得三間正舖, 荃灣已佔了兩間而元朗亦有一間 對於山西人來說, 刀削麵是常見的麵食, 差不多每個廚師都懂做；刀削麵傳統的製作方法是一手托麵糰 (高筋麵粉加水搓成的十五磅重麵糰), 一手拿刀, 並將麵削入滾水內。 這種削麵技巧講究的是「刀不離麵、麵不離刀, 手眼一線, 一稜接一稜, 平刀是扁條, 彎刀是稜條」, 因此在山西有個打油詩「一葉落鍋一葉飄, 一葉離麵又出刀, 銀魚落水翻白浪, 柳葉乘風下樹稍」可見刀削麵除了飽口福外, 還飽了眼福。

麻辣金錢肚刀削麵 $38以三種辣椒製成的麻辣醬再混入大量生蒜頭去與金錢肚調味, 金錢肚爽口帶嚼勁, 條條都被切得功整非常；麻辣醬辣勁十足, 麻味亦只屬微微散發, 再加生蒜頭那種鮮味, 未食已知惹味無窮東坡肉刀削麵 $38條條麵條的大小、長短、厚薄皆一致, 橫切面可呈三角形, 可算是內筋外柔, 削麵師傅削麵的準繩度可高呢； 入口滑溜溜, 咀嚼時QQ 又有麵粉的厚重質感, 湯底就聽聞是由牛骨、牛肉來煲。東坡肉有兩大件, 皮肉脂肪相間而成的五層肉, 入口皮軟脂甘香 , 味道濃郁, 帶有酒香, 但個人而言瘦肉部份炆得未夠鬆化, 略嫌乾爭痴牙電視、雜誌都會不時來介紹, 因此無論任何時段都會好爆場, 唔想等位就要有心理準備