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2012-05-12
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普通廣東口味的上海炒粗$32竟然加入牛肉, 芽菜,紅蘿蔔,火腿,青豆,只吃到豉油味,仲要有鑊撈味,味道完全是一般茶餐廳的乾炒牛河,講真仲相差過好多,干炒牛粗...哈哈酸辣湯都唔知點形容,唔知出自邊度家鄉...有好多蔥粒--$12北京餡餅番煎唔熱...$8
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干炒牛粗...哈哈
(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
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