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HomeRestaurantHong KongTai Po蔡潤記炸魚皮
蔡潤記

蔡潤記 (Closed)

tai-po |Below $50 |hong-kong-style /noodles-rice-noodles
蔡潤記 (Closed)
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炸魚皮

3 Recommended
$24
炸魚皮
炸魚皮

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fnt
不錯的魚片
fnt
Level 2
2017-10-11
1K views
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蔡潤記由大埔墟站行過去大約10分鐘的路程,不算很遠(但現在的天氣還是有點熱☀️)。我地大約中午12點到,未係好多人。我地叫左魚蛋魚片河$30,炸魚皮$24,淨牛腩$60!河粉偏細碗,但河粉很滑又淋,不錯。湯底較淡(雖然湯底係啡色)魚片同魚蛋都好細片同細粒,有點不夠喉,結果要點多一個淨魚片$30 share! 魚片較魚蛋好味,有少少彈牙,但如果可以厚一點,會更好味。魚蛋可能因為太細粒,不太彈牙,而且沒什麼味道。後面的一小碟牛腩切成小口size,好淋,已入味,但淨食有點喊,浸一浸係河粉到剛剛好。魚皮,跟平常的不一樣,一小塊的,但食落沒有魚皮味,只有炸粉的味道,又偏硬,麻麻。總括不過不失,但特別去的話,就有點失望了…Read More
The above review is the personal opinion of a user which does not represent OpenRice's point of view.
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Ratings
3
Taste
3
Decor
3
Service
3
Hygiene
2
Value
Recommended Dishes
魚蛋魚片河
$30
淨魚片
$30
Dining Method
Dine In
Kan Lee
魔魚特級變@尋找老店手作滋味
Kan Lee
Level 4
2012-05-23
426 views
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星期天天氣稍為穩定,擱置了幾星期的環境視察工作要積極進行,今趟目的地是粉嶺。早前被殿堂食家 Smashing Pumpkins 兩篇老字號港式湯粉吸引著,愛極魚蛋湯粉的我,己將兩家店牢牢記著了。今次可趁機鎖定這兩個目標,第一站是大埔,目標 "蔡潤記",繼而向粉嶺進發。大埔美食多又多,單單是大埔墟街市己龍蛇雲集,不可小窺,還未算大街小巷的商舖,可恨肚子空間有限,不能盡嚐!由於對大埔不太熟悉,在廣福街上巧遇友人,一提東昌街,友人便回過 "蔡潤記",徹底得連我們肚子裡的虫也語窒了,跟著她便充當我們的盲公竹。好一個 70、80 年代的裝潢,沒有奢華的修飾。摺枱、摺櫈、風扇及紙皮石盡是當年時興款式,現存的雖不是當年流傳至今的古董,但老店之韻味大可從簡樸陳設中體現。鏡架貼滿的全是鎮店之寶,也就是一張張小的餐牌。牛腩、魚蛋應是落單率最頻密的,對於不是地頭虫的我們,稍稍傾斜耳朵,美味聲中尋。圓枱上就只有辣椒油、辣椒醬、豉油、胡椒粉、醋及牙籤,簡單非常。其辣椒油,油多渣少,不太辣、帶點椒香,對追求刺激的我,辣度屬非常温和。一進門灶頭上不透鋼碗內的魚片把我眼晴凝著了,就順著來一碗魚片米。魚片軟滑中帶彈性,感覺到魚漿中充滿朝氣的氣泡,手作風味活現。魚製品是最不能騙人,若是偷工減料,一吃便露出偽端。更怕那人工化的一味爽勁,既不自然,質感還似缺氧般沒生氣,試問魚肉又怎會這樣。外表平平的牛腩,有咬口、肉質具分明的層次;夾雜著份量適中的香滑牛脂,入口牛味濃郁,質感更勝炆得軟淋淋的牛腩,有喜無驚,怪不得受食客熱捧。凈牛肚拼粉腸是渴望的新嘗試。牛肚紋路清澈,可見質量不錯,而且炆煮得非常入味,可惜個人偏愛爽身兼有彈性的牛肚,未能跟此誠意之作交融;粉腸新鮮,但沒有預期中的粉,但如此上等的鮮粉腸在坊間較己難找到,質量可算不俗。令我懷念不已的傳統手作魚皮,果真在這樣稀有的傳統老店方能找到。質感較厚硬,外表較為粗糙,像要咬掉牙齒似的。相信只有老店才會製作自家魚蛋,魚肉刮光,便好好利用剩下的魚皮來酥炸,恒久不變的環保程式。浸在麵湯中片刻,魚皮變得介乎軟硬之間,較易入口。雖沒有脆卜卜之感,但換來的則是柔韌豐厚、具濃濃魚香的風味魚皮,那股樸實無華的味道足以令人齒脥留香,稱得上是有內涵的真魚皮。老店從不為魚皮灑上鹽或任何味粉,足以引證有麝自然香的道理。根據師傅指教,表面呈平滑狀的是門鱔魚皮,而有波浪摺曲的是雜魚魚皮。老店風格,又豈不同意!臨走在窗前跟老闆笑了一笑,老人家柏力超凡,還在忙碌的煮麵,令人佩服!"蔡潤記" 原來不乏名人光顧,包括蔡瀾、許冠傑、曾志偉等,果然名不虛傳。愛老店、愛手作、愛魚在司傅如具魔法的手藝下,把魚肉特級變奏出風味無窮的魚蛋、魚片及魚皮。…Read More
+ 6
The above review is the personal opinion of a user which does not represent OpenRice's point of view.
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Ratings
4
Taste
3
Decor
4
Service
4
Hygiene
4
Value
Recommended Dishes
鏡架就是餐牌
各式調味料
魚片米粉
牛腩河
炸魚皮
門鱔及雜魚魚皮
等多久也是值得
老闆親切可人
魚皮、牛腩、魚片、粉腸
Date of Visit
2012-05-20
Dining Method
Dine In
Spending Per Head
$52 (Lunch)
奧志雷
不作零售的頂級自家秘制辣椒油 ﹗
奧志雷
Level 4
2011-07-12
307 views
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每次幫襯舊蔡又好、新蔡又好,我既胃口都特別大,就係因為佢地自家秘制辣椒油囉 ﹗越食越辣 ﹗越食越刺激就越想食,食唔到食唔落肚都唔擺休架,好恐怖呀 ﹗不過,頂多都係食兩碗啫 ~ 會飽死架 ~炸魚皮,傳統炸魚皮,份量都唔少,差不多有八大舊,跟坊間淺啡色薄薄的好唔同。深啡色、厚身又較硬既魚皮,不過炸得非常柏脆亦帶魚香味。已解釋多次食法喇 ﹗浸湯後,吸收晒湯既精華,就算浸左一段時間都唔會話腍劈劈,仍然脆口,口感夾雜住脆卜卜、棉滑於一身,好特別。而且味道充滿炸魚香同湯底既甜味,沖過身,亦將多出既咸味中和,好味。魚片河,細既無加底,炸過既魚片充滿咸香,彈牙且味鮮。河粉烚得滑溜,湯既溫度不太高,一上枱可以即刻入口。如果烚既時後湯既溫度高一點,將河粉烚耐一點,可以做到軟棉加滑溜既口感,吸收湯既能力亦提高,這樣會更美味可口。現時既質感係滑嘟嘟,但係偏重左硬淨而挺身。魚蛋鴛鴦加底加粉豬走蔥,NO. 1 肥美豬粉腸返來喇,上次失手,又瘦又鞋又苦,今次可以一雪前恥。粉腸超肥美,見到完全係脹卜卜,皮脆肉嫰又嚥靭又彈牙,裡面既絨毛洗得乾淨,口感軟棉棉,好好味,必食。魚蛋魚片依舊保持高水平,魚鮮帶咸香,肉彈牙爽口。麵質煮得彈牙有趙口,河粉滑溜,但可做得更好。舊蔡辣椒油,激辣但香甜無比 ﹗一定要一啖麵一啖辣椒渣先可以滿足到我,每次都要食佢四五湯羹才甘心,就算辣到腸胃炎都在所不計 ﹗因為實好非常正,而老闆到依家都唔係入樽零售囉 ﹗…Read More
The above review is the personal opinion of a user which does not represent OpenRice's point of view.
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Ratings
5
Taste
2
Decor
2
Service
2
Hygiene
3
Value
Recommended Dishes
炸魚皮
魚片河
魚蛋鴛鴦加底加粉豬走蔥
辣椒油
Date of Visit
2011-05-14
Dining Method
Dine In
Spending Per Head
$80 (Lunch)
Related Review
Reviews submitted by the same member to the same restaurant within 30 days.
炸魚皮是要泡湯吃的 ~
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