301
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19
Level4
189
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地道香港人飯後經常會食碗中式糖水,最近去了旺角一間由90後主理的手作中式糖水店「仁芝初」,糖水係以傳統古法每日新鮮製造,生磨芝麻糊、合桃露、杏仁露,慢磨至絲般細滑,還有芋茸蓮子西米露、薑汁燉蛋等中式甜點,價錢算經濟實惠。熱生磨香滑芝麻糊$30烏卒卒芝麻糊益氣養血,做法原始,把原顆黑白芝麻炒熟炒香後研磨,添加米漿後熬煮成糊狀,無添加生粉溝稀,起沙的口感充滿芝麻甘香。熱芋茸蓮子西米露$30加入芋茸和紫薯煮至軟熟綿滑,帶有稠度的芋泥感,還有粒粒滑溜西米和蓮子,使口感更加豐富。凍法式紫米露$40賣相吸引,創意十足,由下而上法式燉蛋、紫米露、椰汁依足黃金比例層層相間,巧妙地加入果香濃郁酸中帶甜的石榴及芒果啫喱來作平衡。
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地道香港人飯後經常會食碗中式糖水,最近去了旺角一間由90後主理的手作中式糖水店「仁芝初」,糖水係以傳統古法每日新鮮製造,生磨芝麻糊、合桃露、杏仁露,慢磨至絲般細滑,還有芋茸蓮子西米露、薑汁燉蛋等中式甜點,價錢算經濟實惠。
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熱生磨香滑芝麻糊
$30
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熱生磨香滑芝麻糊$30
烏卒卒芝麻糊益氣養血,做法原始,把原顆黑白芝麻炒熟炒香後研磨,添加米漿後熬煮成糊狀,無添加生粉溝稀,起沙的口感充滿芝麻甘香。
289 views
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0 comments
263 views
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熱芋茸蓮子西米露$30
加入芋茸和紫薯煮至軟熟綿滑,帶有稠度的芋泥感,還有粒粒滑溜西米和蓮子,使口感更加豐富。
凍法式紫米露
$40
341 views
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0 comments
298 views
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0 comments
342 views
0 likes
0 comments
343 views
0 likes
0 comments
凍法式紫米露$40
賣相吸引,創意十足,由下而上法式燉蛋、紫米露、椰汁依足黃金比例層層相間,巧妙地加入果香濃郁酸中帶甜的石榴及芒果啫喱來作平衡。
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311 views
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(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
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DETAILED RATING
Taste
Decor
Service
Hygiene
Value
Date of Visit
2024-03-17
Dining Method
Dine In
Recommended Dishes
凍法式紫米露
$ 40
熱生磨香滑芝麻糊
$ 30