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食家推介
招牌菜
我对辣野无兴趣，全餐净觉得呢个葱油饼好好味，佢本身个样好似donut, 剪开左几旧甘。d酥好松化，轻轻一咬就松开，入面既葱粒亦多，好有葱香味,个涵满晒～整体味道唔浓亦唔油腻，唔会觉得食完会好溜。
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We were here on Chinese New Year's Eve. A visiting friend really wanted hotpot and we had on good authority that He Jiang did hotpot. Warning: either they don't ever, or they don't sometimes, but don't count on the hotpot. We settled on some Sichuan classics instead.The cold cucumbers to start (this is two orders in the picture) were insanely garlicky and consequently bitter. If you don't like that sort of thing, I'd advise to skip, but I thought it was pretty good. BMa Po tofu always disappoints in my opinion. This wasn't really spicy. There was certainly nothing wrong with it, but nothing to recommend it either. CI thought the dumplings were especially disappointing. The wrapper was too firm, the filling was flavorless, the sauce wasn't spicy, and in the end these dumplings could not justify their existence. Poor, D. There was nothing wrong with the fried chicken and bone shards. The disappointing aspect of the dish was just how tiny it was. Normally one gets a giant pile of chicken and chilis, but here there were only a handful of pieces of meat-- and I've certainly had better, at many places in HK. OK, C+The mandarin fish in fiery broth was different from other iterations, but not necessarily in a bad way. In particular, there was a lot less sauce, and the sauce was a lot thicker. The fish was in large chunks and was nicely cooked and plump. There were some large noodles in the dish that were very difficult to chew (as in: difficult to bite through). I could've used a higher level of spice. Good, BI unfortunately did not get to try the eggplant. No rating.I've complained a few times about restaurants making this dish too salty, but perhaps I'm in the wrong, and it's supposed to be very salty. Be that as it may, this wasn't spicy at all, and had very little else besides green beans, so I'd describe it as "very salty beans" and say that it's OK, C-I was slowing down by the time the duck came, so I only had a little. The little I had was good, however. It was a little cold, and of course there were bone shards, but I had some meaty pieces, well-seasoned and cooked firm but not over-firm. The dish is what it's advertised to be and you won't be disappointed. (Note: we got the whole duck, you have the option for a half) B+Last came the filler: noodles. Someone described it as (American-style) lo mein. It was mostly just noodles and cabbage. Some at the table were disappointed; I, on the other hand, believe that good noodles are rare in HK, and I relish any competently done noodles, which I take these to be. Not perfection, but good enough. BLet's look at the range of scores I gave the dishes: (D, C-, C, C+, B, B, B, B+). Giving that the eye test, I'd say the restaurant is a solid B-. It's decent, but not worth coming back to. I recently reviewed 渝川菜馆 and I think that's a much better bet for quality Sichuan food. I also want to note that the bill here was $420/ person, and a quick look at the menu suggests that only about half of that price tag was for food. I'm guessing that they were charging steep prices for the beer (which we consumed in not small quantities), so just keep that in mind.
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因为公司经常会在《丽都酒店》开会，所以每一次会后，若有幸被高层邀请午餐，食饭的地点通常都是以最近，最方便的方向去找餐厅。而最近《丽都酒店》的，就当然是酒店内的中菜馆《合江小镇》。《合江小镇》的《合江》是地方名，是长江同赤水汇合离开四川之处，水道巧妙地把四川成都同江南的扬州贯通起来，令川的物资美食同江南一带的物资美食得以互通，所以，这餐厅以《合江》来命名，就是取川、准的的精髓，做出四川同准扬的风味菜。因为老板是这儿的贵客，所以我每一次来，都是坐在包箱房内，而包房有大有细，多人的一次，有人房有街景。少人围内食饭的一次，就安排我们在细房，轻轻松松地聊天谈事情，private 感是十足的。我们是日的菜式，的确是有川味道同准扬的味道。而首先做好上菜的，是宫保鸡丁，甜、酸、鲜味在一身的菜式，辣度不伯太高，而且入口够香，这一种甜酸 Spicy 的美味道，又加有嫩滑的鸡肉，腰果香脆，酱味浓浓，十分之惹味。口水鸡，毫无疑问是一道川菜。鸡香有香味而肉质嫩，鸡皮爽爽而轻轻地夹带著鸡脂肪，带是这嫩鸡已经可以令此菜胜出，辣辣的汁，味道浓郁，沾在鸡肉上面令香口的味道倍增，而且辣度没有过量，绝对是香嫩可口，用香辣可口来形容也通。浓味了两道菜式，我们有一个清淡消爽兼有养生功效的凉拌野生木耳。近年来，中国人非常著重养生，著重了健康饮食，这一个清淡而爽口有味的木耳，多吃一点也不怕。老醋海蜇头，海蜇头十分之爽口不在话下。醋味香，令海蜇头带点咸咸酸酸的味道感觉，很惹味开胃。而且，食海蜇不会饱，再加上醋香，感觉特别的醒胃。江南一点，就是《合江小镇》的准扬小笼包。同一般的小笼包有少少分别，这儿的小笼包比较传统，属厚皮的一类，感觉会是比较饱满的，而内里的肉馅，就香口多汁，不需要多点醋，就这样整只放入口，肉汁同饱皮的香味混合在一起，是味觉上的满足。另一个是咸蛋黄虾仁豆腐，把咸蛋黄打散来伴豆腐，就是为了令这豆腐增添味道，虾肉同样地爽甜。此菜式，淡淡地有咸香，感觉不错。云吞鸡，以金华火腿同鸡其同淆制的汤，味道份外的香甜。菜肉云吞配上这一个汤，也特别的可口。香菇伴时蔬，浓味的冬菇连香菇酱汁，把本身很单调的白灼菜增味，感觉简单精美。是日没有饭，反而每人来了一个担担面。面条烟韧弹牙，肉酱带点微微的辛辣，香口而味道浓郁，几饱都要吃上一大碗。蒜香麻辣烧骨，是把原排排骨烤好再以炒香的蒜同辣料返炒。肉是浓浓香香，但面层的第一口却是蒜辣麻，如一口肉，一口葱蒜料地一齐食，会是更加之惹味香口，我们伴以红酒，感觉不错，但最好的，当然是配上中国烈酒，一口骨，一口上等高梁，这样才会吃得爽。水准不错的一宴，地方舒适，服务又十分之好。招待客人，公司饮宴《合江小镇》绝对是一个好地方。而且精彩的川味菜，精彩的准扬味，更是拍案一赞的好味道。而且菜式的北方风味十足，也是《合江小镇》的其中一个过人之处。
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公司同事讲过话呢度既水煮鱼非常出色， 拖左好耐， 今日终于一试水煮鱼桂花鱼在我地落单时， 店员已叮嘱我地个水煮鱼好辣， 但当试第一口， 不辣， 没有香味， 太多油， 汤好杰， 杰到好似无汤咁， 鱼外面既粉太厚， 鱼肉亦唔够滑， 极之失望樟茶鸭好清淡既五香味， 皮有少少脆， 都ok 鱼羹太清淡， 鱼肉无味酸辣粉够酸， 够辣， 但没有层次小龙包 + 抄手小龙包皮好薄， 好好味， 炒手都ok原本系想食佢地既香辣蟹锅, 但原来系要预订, 即系无得试, 劲失望
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合江小镇一直都在我的to-eat-list, 因为我爱吃麻辣, 而这里的麻辣听说做得很好谢谢食友的邀请, 让我不用特地去约朋友就能吃到这家餐厅. 最近他们推出了香辣蟹锅, 试过很好吃呢那边还有VIP房, 不设最低消费, 如果想坐房间就一定要先订座了来这边吃火锅, 四人同行送青岛两枝, 很划算. 众多啤酒还是喜欢喝青岛的先来这个怪味腰果, 在座真的没有一个不喜欢吃! 好好吃喔!腰果味道其实一点都不怪, 是蘸了麻辣的调味, 再加上糖, 好吃到要再叫一碟来吃也有一瓶的可以买走喔, 份量蛮多的, 我跟我妈都吃了一整个星期才吃完花雕酒醉鸡 ($78)吃火锅之前先吃点小菜吧. 鸡肉非常的嫩滑, 我本身就很喜欢吃醉鸡的了花雕酒味突出, 味道做得好, 但如果鸡肉能再入味一点就会更加好蒜泥白肉 ($68)蛮喜欢吃这道菜的. 蒜泥在这道菜很重要, 但同时也不能太呛, 会太浓味, 蒜也会苦有反效果但这里的做得非常不错了, 蒜泥的味道香而不呛, 猪肉一点都不会韧酱汁带甜, 很入味. 加上白肉是一卷卷的, 吃起来就更方便了樟茶乳鸽我本身不太爱吃乳鸽, 但仍试了一件. 肉质嫩滑, 看起来很干但吃起来却不会最起码我不讨厌吃这个, 已经代表这乳鸽是不错吃的了香辣蟹锅 ($388)当晚其中的一个主角, 点这个锅还其中加送十两基围虾, 材料非常丰富里面的蟹是大闸蟹! 蟹身不是说很大只, 但仍然有很多的蟹膏呢而且吸了混了我喜欢的麻辣调味, 十分惹味好吃基围虾也事先有泡过油才放入锅中, 亦是非常香口. 锅中还有甜薯片跟莲藕也是很好吃吃完还可以加鱼汤做火锅, 一锅两吃, 很划算成都鸳鸯火锅 ($118)如果想直接吃火锅的也是可以, 可点这个鸳鸯火锅, 吃辣跟不吃辣的朋友都能照顾到麻辣火锅这边我觉得蛮够辣的, 但其辣度是不太能吃辣的人都能接受到他是有麻香, 辣度则刚刚好, 我能吃辣的所以多辣对我来说都可以, 最重要是大家都可以吃喔红枣杞子鲜果鲫鱼汤锅这白汤头很有惊喜! 一喝汤头鱼鲜十足, 加上鲜果红枣一起煮的汤, 温而不燥热很适合吃火锅用. 旁边有蘸料给我们加, 但我就觉得这两款汤头本身已经很够味的了一边吃火锅我还间中盛点汤来喝, 很美味特选牛颈脊, 牛利托, 本地牛肉 (各$128)吃火锅不少得牛肉, 三款肉味都蛮浓的, 做火锅很赞我爱吃牛颈炙, 比较嫩, 其余的两款也好吃猪爽喉 ($48), 进口午餐肉 ($48), 鱼翅唇 ($88)这三款都是我喜欢的火锅配料. 猪爽喉爽脆吸味, 跟麻辣那边很好吃午餐肉一直都跟麻辣那边很搭, 我喜欢这里的午餐肉够软身鱼翅唇煮久之后的软绵质感搭鱼汤就最对味了, 我吃了很多呢青笋条 ($28), 四川粉条 ($28)吃麻辣锅不能少的青笋条跟四川粉条, 其实已经饱了, 但还是要再吃这两款两款配料跟麻辣也是很对味的, 四川粉条较粗身, 烟韧的质感吸满汤汁, 好好吃很满意这一次的麻辣聚, 相对早几天都吃过不怎么样的麻辣锅, 这晚就完全满足了若想找一个舒服的地方吃吃麻辣美食, 这边绝对是个不错的选择
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