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蜜汁叉烧（西班牙向日葵甘粟豚）
蜜汁叉烧（西班牙向日葵甘粟豚）
蜜汁叉烧（西班牙向日葵甘粟豚）
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—🐷 花千骨🐷 西班牙向日葵甘栗豚肉叉烧🦆 井巷子片皮鸭🐔 脆皮茅台三黄鸡❤️🌶️ 麻婆白子 配锅巴❤️🌶️🌶️ 麻辣臭豆腐鸭血肥肠煲❤️•🧊 松子花生土红糖冰粉—脆皮茅台三黄鸡真的很 好 吃!😻皮脆肉嫩 仲有浓浓的茅台香气 出色👍麻婆白子锅巴我都很喜欢 一脆口一绵滑 再加埋辣 口感味道都好正😋一直都很想试井巷子吃吃辣!如果下次再来的话 会encore茅台鸡同麻婆白子锅巴同埋可以挑战大辣了😛
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暑假亲友们都忙于外出旅游共聚天伦，大食会要等到九月先集齐人马一访想试咗好耐嘅「井巷子」！餐店门面凹咗入去嘅设计带有神秘感，砖墙延伸至室内，配上水墨字画及灯笼吊灯，流露出中国色彩。用餐大堂光线柔和，右手边一列四人卡位睇落应最为舒适，唔想俾人睇到仲可以拉上布帘，感觉几中西合璧。十人派对被安排于楼上厢房进行，阔落得黎私隐度更高。人多仲可以打通埋剩余嘅半个大堂包哂成个厅，属派对好场所。上层只有一个男女共用嘅洗手间，好在够大够干净。另外有一点大家要留意，由地下上一楼冇䢂搭要行楼梯，虽然有扶手但都唔系咁适合年长或行动不便嘅人仕。每位席上摆有齐备嘅自用及公用餐具。开瓶费设为$300/枝标准装红、白、汽酒及$1,000/枝烈酒。推广期间，一至六人用餐可免一枝开瓶费，七人或以上则用免两枝，另帮衬餐厅每买一枝可再免一枝，绝对有良心。大食会用餐，菜单自然一早定好。人一到齐，四款前菜随即一次过上。四小碟之话梅石榴果（台湾芭乐）：青皮白肉嘅石榴果清新爽脆，醒胃得黎当中嘅话梅味唔会过浓而盖过鲜果嘅清甜。四小碟之奇趣豆腐：砌到好似英国巨石阵嘅豆腐又真系几奇趣盏鬼㖞！豆腐砖皮层香脆酥化，个心则白滑幼嫩，丝毫不油腻。四小碟之麻辣牛筋（本地黄牛）：牛筋柔滑Q弹，香辣醒神，不过个麻辣尾韵都几劲，建议唔食得辣嘅人唔好随便试。四小碟之蜜汁叉烧（西班牙向日葵甘粟豚）：如相所示，叉烧每件都系咁厚肉，而且肥膏唔算多，咬落松润多汁，真难得大肥爸爸同蕃薯Uncle都大赞为极品，坚掂呀！是日靓汤：或许四款前菜都比较浓味，清补凉例汤饮落尤其味淡，美人姐姐更狠批「简直好似清水」，全枱人都同意汤汤乃全晚最弱嘅一环！菜远炒斑球（云龙斑）：听到「云龙斑」个名咁有气势，自己一向少食鱼都试咗件，无奈鱼鱼虽则香口，肉质却偏嚡，反而配角嘅菜菜爽脆甜美，更为出色。滋味粉丝虾球煲：油光亮丽嘅虾球鲜香爽弹，微辣嘅调味好惹味，伴配嘅莴荀又够爽脆润甜，原煲上够哂热辣辣，垫底滑嘟嘟嘅粉丝冇黐底兼入哂味。瑶柱扒节瓜脯：节瓜脯半腍半爽，舖面嘅瑶柱菇丝量足可口。戈壁核桃木烟熏脆皮鸡（新鲜三黄鸡）：原本订咗脆皮茅苔鸡，但临时因某种原因变咗做含花生嘅戈壁核桃木烟熏脆皮鸡，细佬无缘一试。据为食队友报告，连杂上嘅少爷鸡一样用新鲜鸡造出，鸡皮香脆少肥，鸡肉亦相当软滑。川味手抓羊：眼见小肥因敏感问题唔食得少爷鸡，经理姐姐同厨房夹好，专登送咗个手抓羊，实行用诚意搭救！以「宁夏滩羊」所制出嘅手抓羊香辣得黎羊味浓厚，肉质松润细嫩唔黐骨，好容易食，同桌嘅羊粉极为欣赏！自练葱油手工面：招牌手工面嘅面条外表光滑，食落仲超级弹牙，捞入葱油已够香润，尽显简单美！蛋香土红糖糍粑：结尾嘅糯米糍甜品烟烟韧韧，自行涂点红糖及黄糖加添甜味，一人一件其实啱啱好唔算溜。上环有少少隐蔽嘅中菜馆「井巷子」环境企理，服务生好客落力，带有西方元素嘅川菜高质味佳，价钱合理，有缘不妨一试。
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井巷子 by 锋膳－ 中菜馆对于上环这家新开的中菜馆「井巷子」by 锋膳的餐点,我今天来尝试了几道特色菜式,整体而言都相当美味可口。首先是叉烧系列中的「诺邓盐烧烧腩饭」。烧腩肉质鲜嫩多汁,保留了猪肉原有的香味,口感丰厚但不会太油腻。搭配自家制的芝麻盐,为整道料理增添了香脆及咸香的层次。米饭煮得恰当,绵密饱满,与烧腩完美搭配。「叉烧茅台酱油鸡饭」则是另一道亮点。鸡肉软嫩多汁,而茅台酱油的香气和鸡肉融为一体,营造出迷人的鲜香滋味。搭配饭菜品尝,回味无穷。另外还有「叉烧烟熏烧鸭饭」,鸭肉入味而不干柴,保有鸭肉固有的弹牙感,烟熏香气令人如醉如痴。除此之外,「黄金豆腐」软绵入口,伴以脆嫩的蔬菜,鲜甜滑顺,别具特色。「海蜇头」清脆爽口,开胃解腻。「莴荀」则带有轻微的香气和开胃滋味，与其他菜式形成良好搭配。无论是叉烧系列、素菜还是配菜,每道菜式都充满了用心和创意,展现出这家餐厅的菜品功力。服务亦非常细致周到,让整体用餐体验十分愉快。对于喜爱香港风味的食客来说,井巷子无疑是一个很好的选择,值得一试。
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今次体验「川菜omakase」 叫老板帮我order好晒 唔使谂大家既Comment系：哇 好好味！ 我唔饮酸辣汤都觉得好好饮！哇 良心份量啊！又唔会好辣喔 正啊！同传统超级油既川菜唔一样，辣得好舒服值得推介
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Dinner. One private room upstairs but we were seated at the main dining room. Acoustics were bad, could hardly hear myself speak with all the surround sound of mandarin behind me.Friendly female server saw our BYO bottles and gave us all hot 罗汉果茶. Here’s what we had.奇趣豆腐- wonderful interplay of textures, with a crunchy exterior and silky tofu interior.蜜汁叉烧- perfect balance between sweet, savory, and melt-in-your-mouth tenderness.泡椒花螺口水皮蛋- rich, creamy yolks crowned with a vibrant chili oil.烟熏肥肠- brother underwent spasms of coughing when server lifted the glass lid, letting out drifts of smoky aroma. Not really a fan of organs, I tried a piece and liked the smoky richness.皱皮椒酸菜煮鱼, mixed with 手工红薯粉- definitely the highlight of the night. Everyone said that the spice level was just right, not overpowering.As I didn’t take spicy, I was given a separate portion of the 红薯粉, which wasn’t completely non-spicy, as there was quite a substantial amount of black/white pepper in the broth.炒白芦笋- the vegetable's natural sweetness made a refreshing interlude to the spicy dishes.脆皮茅台乳鸽- another table favorite with the crispy golden skin shattering to reveal juicy, flavorful meat. Couldn’t quite taste the 茅台 tho.菌王花雕皇汤鸡饭There was quite an interval between server presenting the claypot and us being served. When asked why it was taking so long, server replied that chef did not consider the 饭焦 acceptable so decided to recook it some more. Indeed, the resulting 饭焦elevated the dish to new heights, adding a wonderful contrast of textures to the fragrant dish. 杂果土红糖冰粉: very refreshing.蛋香土红糖糍粑- someone joked that this looked like the 奇趣豆腐 we had in the very beginning, an apt conclusion for our meal. Well, to finish us off- server presented us with homemade Yakut sherbet crackers compliments from the chef.In summary: beacon of Sichuan culinary excellence, where the region's bold, complex flavors are celebrated with artistry and authenticity. Particularly impressed with the service- eg male server saw me with my handbag and immediately gave me a stool for it; in addition to handing us wet wipes to go with the pigeons, actually opening the packets for us.
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