下午一點幾去到真係好多人要等位,
不過大家都見怪不怪。
叫左一個雲吞麵同蝦籽雲吞撈。
雲吞麵得四粒雲吞。仲要五啖就食哂。
蝦籽雲吞撈嘅蝦籽一啲都唔突出!!!!!!!
超細碗!!!!!!!
唔知點解澳門啲侍應好有性格,一定要分開兩個兩個咁落單!!!!
分開落唔得嘅!!!!!!!!!!!!!!!!!!!!!
反正你啲野O黎到咪又要問

難得有兩日假期,可以同屋企人去澳門行轉,反正自已要先出發,搵食就少不免啦!

有高達兄推介,一落船二話不說飛"的"去也.

雖然位處橫街窄巷,但慕名而至既大有人在.

由於仲有下幾場,簡簡單單要了一碗雲吞蝦子撈,酥炸黃金鯪魚球同加枝可樂都夠頂住一陣.

雲吞蝦子撈 : 一如香港舊式麵檔,份量不多,有時都唔明d人話好細碗唔夠食,要大碗就去食十一,二蚊碗果d,唔好人話好就要趁熱鬧,唔識又要嘈,真攪笑

雲吞事先講明要另上,咬開有一朕蝦子的咸香味,蝦是河蝦,比較細少但蝦味無海蝦咁霸道,一口一粒,合格有餘.

麵是較香港出品粗身,而且有部份粗幼不一,應該是人手製作,單是誠意,比坊間不少食肆好得多.蝦子雖然比預期中少,但品質搭夠,湯是豬骨加入蝦子蝦殼一齊煲,芳香濃郁,一流.

酥炸黃金鯪魚球 普通不過的鯪魚球,蘸上米粉絲再炸,外脆內彈牙,可惜魚味並唔突出,但每一碟都係即叫即製,熱辣辣上檯,蘸上蜆芥汁食,如果加枝大啤,的確生色不少.

作為第一站,已經有超出預期既品質,一於轉個彎去鳳城珠記.........................!

p.s : 雖然裝潢比較舊,但更顯得店子歷史悠久

白灼魚皮,爽滑彈牙,但個豉油太咸啦,可能淨食唔係咁啦.

米通炸魚球,炸得好香脆,唔油膩,2個人食哂成碟都ok

蝦籽撈麵,蝦籽好香呀,d麵又爽喎,撈埋d豉油食唔會太咸,good!

雲吞麵,麵身當然都係爽啦,雲吞係細細粒,蝦同豬肉比例傳統雲吞,正!

個日我地一行9人去澳門玩, 打算試下依間噤多個"gd"的面店啦~!!

可能因為係大枱的關係, so 都要等左至少20mins 左右先入到去(分枱坐)呀, but 應該已經算快了~!

每人都叫左個" 招牌蝦子撈面" + 金莎蘇炸鯪魚球 + 炸雲吞 + 灼薑蔥魚皮....

結果我地得出的結論係...

撈面的確唔係傳聞中甘amazing~! 灰澳門眾多的餐廳之中唔係必食之選~~
^^ but 小食方面係gd gd gd 的~~

呢度係我地一行四人第一日既午餐。

呢個午餐我地食左呢間祥記外，仲食左佳記麵家(食評請到該店頁面)，最後仲食埋頤德行李康記豆腐花(食評請到該店頁面)做甜品。揀呢兩間麵家係因為呢兩間都係聞名於香港人之間，祥記有ar蘇介紹，而佳記由韜韜推介！我地想黎個蝦籽麵、水餃、雲吞大比併！所以兩間麵家都有叫呢d野食。

蝦籽勞麵：除左個麵比佳記爽口外，其他不值一提！蝦籽認真麻麻，麵雖然爽但唔夠蛋香，仲要跟湯唔夠香濃，...

水餃麵：除d麵外，又係不值一題。湯底唔夠香濃，用清雞湯好過佢！水餃內蝦係爽，但蝦同豬肉比例怪怪的，食唔到箇中層次，皮較厚，成$16碗，唔抵囉！食佳記好過

雲吞麵：又係果句：除d麵外，又係不值一推。雲吞同佳記一樣，唔值得推介！無錯蝦係爽，皮係唔太厚，但無大地魚既味又真係當唔到佢係雲吞，係澳門雲吞都係松苑(食評請到該店頁面)既好，而香港既池記又比松苑既好。

金莎蘇炸鯪魚球：呢個係店員推介我地試，話比普通既炸鯪魚球更脆，所以一次！真係幾蘇脆，幾好食，試得過。但我食炸鯪魚球更睇個蜆介醬！呢度個蜆介醬唔太咸，可以，但唔出色。

樽裝蝦籽：承惠$85一樽！論容量，$85大大樽(樽size為，紅膠蓋，招紙上有人划船仔果隻老字號桂林辣椒醬既大樽裝size)，又幾抵！但論品質，唔係特別出色，無需長途踄涉黎呢度，買香港池記蝦籽咪得囉？

總括而言：論價錢，佢貴過佳記，論整體品質又唔夠佳記好，論人氣，係，佢好過佳記，但咪即係等位耐…我唔係食朵既人，只想食好野，抵食既野，呢度比錢仲要唔抵食兼等餐檬，我就唔再食喇！但又唔係好難食，試過一次，同人有共同話題，咪算囉…

9月5日, 走出營地街市, 再出發去福隆新街食午餐~ 又係蔡生推介最好食嘅蝦子麵, 外面大排長龍, 裏面水洩不通! 當真咁好食?

::: 蝦子麵 ::: $19
一粒粒蝦子顯而易見, 真係用料豐富~ 咬落味道十足, 少少鹹味, 蝦子可在齒間徘徊~ 另外麵條好香蛋味, 彈牙爽口, 撈埋底下d豉油雖然簡單, 但味道調較剛好~ 不過好細碟呀… 細食人都可能嫌唔夠食!

::: 炸雲吞 ::: $28
用料亦係十分豐富, 有12粒之多, 每一粒炸雲吞都食到原隻蝦喺裏面架! 雲吞皮炸到認真金黃色, 香脆十足~ 入面隻蝦係超彈牙!! 點嘅醋都幾特別, 少少酸吊起胃口, 作為餐前小食嘅話真係無得比~ 唯一差少少嘅係油多咗d…

十分出色嘅蝦子麵, 果然冇黎錯, 食完終於都有少少飽, 遊一下景點先~

Came past this street around 5 months ago for shopping. 1st things 1st: when I was only a few years old more than 20 years ago, I remember everyone and close relatives always loading themselves up with snack items from 咀香園. Nowadays, how things have changed as that shop was completely empty, despite the bleeping annoying 'SOLER brothers' TV commercials (not even 1 single customer! ). Yet 鉅記 next to 祥記麵家 was completely packed!

******************
雲吞+蝦籽撈麵 -
The 雲吞's were very densely packed with pork meat with little prawns, and despite the miniature size with a long skinned tail the authentic way, they managed to resemble the texture of a 燒賣 rather than fluffy. Not good and below-average.

The Hand-beaten noodles meanwhile are quite different to the Hong Kong offerings. Similar to the 六記 & 黃枝記竹昇麵, they're of the thicker strands compared to our thinner and more rubbery but chewy versions. The Macanese versions are slightly less bitey or firm, they break instantly when you chew on them and always thicker than our versions, resembling more like capellini's.

WHY DID I SAY THAT THE DISHES HERE ARE VERY DECEIVING IN MY HEADING, YOU MAY ASK? - Well its simply because, unlike what many people have said, I find the 蝦籽 here to be not aromatic nor tasty at all, certainly nowhere near the Mak's noodles version in HK. The Aroma and Tastiness of this noodle's dish did not come from these shrimp roes but from the HIDDEN, RENDERED PORK OIL/SOY MIXTURE that was placed beneath the noodles. While lard oil mixtures are mostly served 'pre-mixed by the premise' into the strands or poured/brushed on top of the noodles in HK, 祥記麵家 in Macau places them underneath on the plate before the noodles sit on top. So you might not notice them at first, but as you flip and play with the noodles with your chopsticks, it inevitably 'catches' the aromatic oily sauce coating, giving the false impression that the noodles were 'tasty' and the shrimp roes were 'beautiful'. It also seems to work particularly well with the Macanese 'thicker' but Straighter rather than Curved noodles.

Fooled I was not - and I only tried to point this bit out because that's how I really felt! , but at the end of the day, I did enjoy this noodles but not based on what it was credited and renowned for. The wontons meanwhile were downright POOR.

豬手+蝦籽撈麵 -
Same as above. The 豬手 had a strongish Fermented Beans marination and the gelatinous skin was too over-cooked that time. Average noodles (no wheat's or eggs taste) and average Shrimp Roes and Pork Knuckles, aided by rendered lard oil mixture! Deceiving again!

炸鯪魚球 -
I ordered this version instead of the 米'捅' version in anticipation of the fact that we will visit 六記 afterwards during night time, which is famous for that dish according to my guide book!

The 鯪魚球 we got came with a breadcrumbs coating. The inner fishball's taste was surprisingly bland and also not 'bounciful' in texture enough. It really surprised me as I have heard great things about this dish here (despite everybody else ordering the 米'捅' version with fried vermicelli coating, which will make it crunchier but more deceiving again.). The 'fish meat' part was disappointingly bland and even the 蜆介 sauce it came with, lacked any ALCOHOL aromas and taste, nor the Pipi's natural umami taste. 羅富記's version, whilst not perfect, still beats here handsdown. Don't be fooled by the 米'捅' coating part.... which makes it much more enjoyable but for different reasons altogether!

*****************
OVERALL - The dishes here are fundamentally very average only but somehow, manages to please all customers due to being intelligent and employing certain 'deceiving' enhancements to fool one into liking them.

I will come back here to eat definitely as I in fact found it quite enjoyable, but will do so with my mind clearly knowing that I come here doing so only because I enjoy Lard Oil and probably the hard to find in HK, 米捅 version of 鯪魚球.

MID '3'

忘記了是那位名食評人曾說過澳門的麵比香港的打得更有水準，這話我普遍是認同的。依稀記得，年幼時家慈每次到澳門後必定帶十來斤的蝦籽麵回來，按她的說法，在香港找不到一樣水平的麵餅.......

在香港，標榜傳統竹昇麵的麵家雖不多但還是有的。可是想找一家麵店的麵完全沒有討厭的鹼水味但又富有彈性及嚼勁的恐怕就如大海撈針，真的不好找。反觀在濠江，同是打著竹昇麵的旗號，像樣的麵店卻是不缺。理由只有一個：澳門的麵餅比較「新鮮」。

在香港要找一家每天打麵的麵店幾乎是不可能。大部份打麵師傅一般都是一次性打好幾天的存貨，要保存幾天的麵餅而又不令其變壞只好多放鹼水。反而在澳門，有不少老店的師傅還是按習慣每天打麵，既是每天也有製作，用的鹼水也可相對減少。另鹼水除了防腐作用外還可令麵粉粘合更好，變得有彈性。但如果打麵時用上比例較高的高筋粉的話，鹼水不用多放麵餅也可保持應有的彈性。當然，這樣的配合令打麵的力度和時間亦會倍增。因還有一些老店保留這些打麵的傳統方法，故此部份澳門的麵餅比香港的打得更有水準是個不無道理的說法......

一般人對祥記的蝦籽撈麵讚不絕口的原因就是 - 完全沒有鹼水味。理由上文巳提及，不再重覆。淡淡的豬油香氣加上上等斗門蝦籽的鹹香令人吃得振奮。唯一的敗筆是其怪裡怪氣的高湯，巳是偏薄的大地魚干鮮味還竟帶上一絲絲微小的薑味這配搭只好說我不適應.......但單說撈麵本身，確留給我深刻印象。吃罷後，趕緊買了一瓶蝦籽回來，自己動手做其麵撈和蝦籽豆腐......

白灼薑蔥魚皮也是此店名物，香港粥麵店亦偶有供應但每多是爽而不脆，略帶泥腥。這裡的魚皮是爽脆有餘而不帶任何泥腥，配上簡單的醬油和蔴油實在令人回味，我只能說一句 : 棒極了！

熱呼呼而富有嚼勁及彈性的金沙炸鯪魚球也是極具水平之作......煩請各位看官告之小弟在香港那店可尋到類似之物，免得不時要長途跋涉乘船到此一遊以解小弟之食癮......

行文至此，唯一略感不滿乃其淨雲吞。雲吞乃味淡之物，高湯宜濃不宜淡，店主既對傳統工藝有其執著，為何又捨新鮮海蝦而用味道索然之漂白蝦作餡料......

另一遺憾 : 這店的紅醋實在不像樣。

看來除了特色的葡國菜外，我又找到多一個常到濠江覓食的理由....

是次評分 : 85 分

12-Oct-09, 一條友go to Macau, In fact, want to try 祥記好耐, but everytime very crowdy. 今次唔要等位wor, 即試la.

Service : 一般 , may be the waiter really too busy.

Environment : 多數要搭table but the place still not dirty.

Food : 蝦子撈麵 - 勁掂, 好正! 麵好彈牙, 蝦子份量不少, 漿汁好味!, 但份量略少一些 & 不是每位連同湯奉上, 本人就無, 隔離枱有, Don't know why?

本人下次一定try埋雲吞麵sin.

哈..跟男朋友去了澳門的2日1夜

由於上一次跟朋友已去過這間麵店
而且覺得很好吃.!

所以這次要再去多一次.!!

這次都是叫了它的海哲撈麵..
麵的質地仍然很彈口.
當海哲夾住麵來吃的時候,
真是很彈牙啊.!
為了這樣的感覺,[區]使我再來這兒一次.!

而男朋友叫了這兒推介的蝦子撈麵.
我第一次吃..
覺得很好吃啊.
不過我覺得味道不夠濃.

除了麵外
我們還叫了酥炸鯪魚球.
我蠻喜愛它伴著的醬汁
咸咸的..不錯,!
而且熱熱的,,很棒呀..!!!

我一定會再去多次的..哈哈

食完翅其實人人都飽到上心口，大佬兩個鐘食成四五樣野都咪話唔勁，不過見今日咩都唔洗排隊又抵唔住氣好想試埋次次來到都吃不到的竹昇麵﹗

店內的人不多，之前次次來澳門都幾十人在門口排隊，今日竟然沒有，咁難得的機會當然不會錯過﹗

但亦由於真係太飽，所以我地只係叫左一碗雲吞面四個人分﹗

一碗咁細碗四個人分真係未試過﹗本來想試佢地既招牌蝦子麵，不過自己又怕敏感所以放棄﹗

麵來了，細細碗有五粒雪吞﹗

輕夾一箸放入口，麵身滑溜彈牙有嚼勁，最緊要一樣野係佢一0的皂水味都沒有，十分好吃﹗

麵條可以看得出粗幼之分，是人手製的工夫，做一個如此簡單的麵能有如此能耐及講究真叫人心服，怪不得蔡瀾同阿SO都推介﹗

雲吞細細粒不過成隻都係爽口既鮮蝦，蝦與豬肉比倒是7比3，香口得來又不會太膩，如果不是那麼飽的話一定自己食一碗吃個痛快﹗

現場見到後面婆婆不停地包雲吞，拍下這一幕大家分享﹗

來澳門.唔使講咁多.大家一定要試雲祥記的雲吞+蝦籽撈麵.香港食唔到...勁好味!
完全無吝嗇放蝦籽GE份量..勁抵讚..
我今次整個澳門旅程來講呢個係咁多餐飯裡面.,俾最高份ge食肆.幾乎9.5分...
總之必食...下次來澳門都會食...仲會推介俾朋友您地一地要試喲!

吃過了很多的牛雜後，離開營地街市殺去較遠的地方再吃，來到了又是勁多東西吃的福隆新街。

先吃蔡生每次必來﹝據他說﹞的祥記，又是貴精不貴多的精英制，點了一客淨鮮蝦雲吞、蝦籽撈麵及灼魚皮，另外也點了一支忌廉及可樂，解解渴也好，因為今天真的是很熱。

最先來的是忌廉及可樂，是玻璃樽裝的，在香港已經是買少見少了，今天喝的樽裝，是久違的味道，非常夠氣及冰涼，當然也是很棒啦！

而吃的打頭陣的是鮮蝦雲吞，雲吞是正宗的細細粒，而且其散尾很長的，足有雲吞自身直徑的兩倍，雲吞皮是滑不留口，幾乎雪一聲的衝到肚內，而且咬開一看也是薄得厲害，餡料是既有豬肉及鮮蝦的，比例上個人認為豬肉可以多番一點點，因為肉的香味唔夠，但蝦肉爽口，豬肉有點肥肉在內的，吃起來已是非常不錯。

接下來是小吃灼魚皮，魚皮用白水灼過後，再淋上豉油，洒上蔥條即成，一口咬下，是彈牙而爽口得過份，像成龍大哥的煩惱絲一樣，在口內是「棟L」了良久，而且是丁點腥味也沒有，配上爽口的蔥條及豉油同吃，吃得津津樂道。

最後來的是主打的蝦籽撈麵了，對此道是滿懷希望的，因為在香港吃過被蔡生說好的劉森記，也不是太滿意，今天到濠江一遊，也當然耍找上好的，瞥眼一看這碟麵，真的是很多蝦籽呢！嗅起來也已經很香，稍為撈勻了來吃，應該每啖也可佈滿蝦籽了，吃下果然是滿口鹹香，其香味在口中亂竄，幾乎蓋過了麵的鴨蛋香，麵身不算太幼，但就是煙韌有咬勁，而且一點鹼水味也沒有，果然是在濠江才吃到的質素，至今也是非常難忘。

吃了咁多餐鹹，下餐是吃甜的。

祥記麵家的地址不好找，在新馬路的一條內街。甫到達就看到有四五人在門外排隊，在門口等了十五分鐘左右，終於有位。店內的位置不多，人與人之間坐得滿逼，典型茶餐廳格局。

我們一行人點了蝦子撈麵和金沙鯪魚球，上菜速度不算慢。

蝦子撈麵($19)：慕名而來，但略失望。份量少不說，整個撈麵乾枯無汁，而味道偏淡，我們要加醬油和辣醬才算滋味，但蝦子口感爽，麵也可以接受，整體不過不失。

金沙鯪魚球($28 8粒)：味道不錯，有驚喜。鯪魚球外層有米陪炸，外脆內軟。店家附送的蜆醬很有鹹鮮味(我幾乎想加其到撈麵中)，一咬下去有汁充斥口腔，沒甚麼魚腥味，非常好吃。

澳門的人情味比香港厚，此店食客伙計大多互熟，置於其中，份外溫暖。

同女朋友响福龍澳國餐廳食唔飽所以行嚟買碗細蓉 (雲吞麵) 返 Point 16食!

我哋要求湯分開上，當我哋手牽手返到房就急不及得食麪...

麵彈牙但唔知點解有啲'立"口，但都好食，雲吞細細粒，有豬油所以好香，而湯底我覺得黃枝記濃味啲 (黃枝記用超多大地魚煮湯)，但都清甜飲完無口乾!