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2016-09-21
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百樂小館是其中一間筆者會重複造訪的餐廳,取其環境舒適,菜餚可口,定價合理。是晚與友人聚餐,也選擇以百樂小館為落腳點。 滷水鵝肉拼盤是在潮州餐館不能錯過的菜式,鵝片味濃肉嫩,墨魚片柔軟富彈性。鮑汁扣鳳爪是筆者甚喜歡的小吃,鳳爪炆煮等腍身入味,掛上鮑汁更為可口。不過,吃此道菜記緊要趁熱吃,否則帶黏性的醬汁最終會糊在一起。蜜汁燒雞翼蜜味甚濃,雞翼飽滿好吃。鹹菜豬肚湯實屬驅寒佳品,胡椒味道相當重,喝畢體感溫熱。潮式金衣焗蝦球即是我們常吃的黃金蝦,製作香而不膩,蝦肉結實,值得推介! 金瓜九肚魚烙外層經煎香後微微帶脆,以金瓜九肚魚作餡餅食感甜嫩。魚烙面上灑上花生粒亦碰巧是筆者喜愛的安排。黃豆醬炒鯧魚片用上厚身的鯧魚肉,因醬汁重味偏鹹,較適合伴上白飯品嚐。沙茶牛肉炒河是十分富風味的主食,亮點沙茶醬香中帶辣甚搶口,鬆軟的牛肉片的與綠爽的芥蘭為伴是一個理想安排。薑汁番薯糖水與鹹菜豬肚湯一樣溫感剛烈,薑汁功效顯注,辛辣甜味相碰有不錯的效果。蓮子棗皇糕做法滋補傳統,棗皇足味甚甜,食感微微煙韌。在百樂小館可吃到較年輕的潮州菜,與好友大夥兒聚餐的話不妨試試!
滷水鵝肉拼盤是在潮州餐館不能錯過的菜式,鵝片味濃肉嫩,墨魚片柔軟富彈性。
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