榮記粉麵

营业中

休息中

Car Truck Noodle has been one of the signature quick meal in Hong Kong and Wing Kee is probably one of the best ones in town. As usual you pick your own desired noodle base with your favourite toppings, as many as you want basically. The first bowl was with octopus, and Chinese dumplings. What's surprising is that different kind of veggie would be provided in the bowl complimentarily. The octopus pieces were soft and tender which is already better than mosf of other Car Truck Noodles in Hong Kon

店铺张贴了与明星的合照，就引导一些慕名而来的食客，包括我在内。查实根本是骗遊客的！叫了一碗面連三餸，食唔飽之餘仲要味道劲差，水一般湯底，面半熟，总之，二十元也不如！店里还要舊舊不洁那種

位於銅鑼灣的「榮記」，絕對不用多介紹，想起銅鑼灣的車仔麵就會想到「榮記」。每次去到門外，都必會見到人龍。今日在銅鑼灣開完會，有點肚餓，就決定到「榮記」吃個美味的車仔麵。點了一個三拼的米粉($39)，選擇了蘿白，牛肚及豬大腸。餸的款式選擇不算太多，但喜愛吃的包括在內。湯底濃郁惹味，蘿白非常入味爽甜，牛肚爽口，豬大腸十分乾淨，口感爽滑。一碗米粉的份量不算太多，作為下午茶剛剛好。

再次在榮記食車仔麵，想起首次食是三十幾年前，在巷仔到入舖，味道沒有變過，牛腩汁是主要令你回味的，而每次一定是吃蘿蔔加豬紅，蘿蔔超清甜，無根而軟諗，牛腩汁入哂蘿蔔裏面，牛肉味更加提升甜味，令你一試難忘，豬紅吾蘇而且超軟滑，入口即溶，沒有豬腥味，不過現在要最底消費$32元，但價格一路上升，吾會吾過，每次起碼要四五十元，今次我就消費了$43元，但味道和價格成正比，是令人會再回來。

又到食lunch時間，問咗下同事意見，最後都決定來榮記食麵，其實依家榮記嘅嘢都越來越貴喇，不過好彩嘅係出品都嘅有d保證嘅！我嘅大雜麵，豬紅滑嫩，其實每次都會點豬紅，而且仲會單點一份豬紅，因為豬紅真係好好味吖，好滑嫩，吸咗d腩汁嘅味，落d胡椒粉＋d蔥花，真係美味吖！牛腩好霖好入味，豬皮好爽，韌韌d又爽口。麵係粗麵，無功無過喇，其實可以單點牛雜都可以食飽嘅！同事嘅魷魚蘇好脆口，牛丸實淨，而且湯底真係好濃，腩汁實在太正喇！仲有雞尖，呢個都算意外喇，以前未點過，邊個諗到咁好味吖，雞尖好霖，好入味，骨都霖＋，真係意外之喜吖！總嘅來講榮記味道都得，就係有d貴喇、

榮記既威力，係大到連大陸人落黎香港都要指定話去食。果晚個客就講到明話想食榮記。不過夜晚先黎食既我地，當然有Ｄ餸係無我叫啦。好似我至愛既豬紅，果晚已經Bye~~~~而我比柴灣工廠區既雜撈養壞左，出黎食正常車仔麵嗌餸係有選擇困難，尤其是係榮記有限你揀幾餸，多個料定食多啖麵，真係魚與熊掌。當晚最後揀油麵，配齋，墨魚頭，牛肚，蘿蔔，冬菇。寫呢Ｄ用Point form表達好啦。齋：相比之下較為麻麻之作，傾向似麵筋既口感而唔係生根既方向。墨魚頭：主要食佢口感，爽口同埋彈牙。冬菇＆牛肚：牛肚炆得夠淋，兩者對於食得清淡既朋友可能會覺得有Ｄ咸，我覺得味道入味入得岩岩好。蘿蔔：無渣，清甜，每次黎既鐵膽。而另外一個細節位，就係榮記用通菜做菜底，我覺得咁樣配粉麵食既口感比出面生菜更加好。

系隔離周大福買完野之後發覺好肚餓，於是就嚟附近嘅榮記嚟食車仔面啦~~！呢間店嘅位置幾好搵嘎，就係街邊。外面有時候會排一陣隊，不過好快就入到去啦，所以唔洗擔心排好耐都無得食，餓親自己。！！ 不過服務就麻麻啦，價錢就的確夠曬親民。 點咗一碗大雜粉麵，有牛腩汁嘅湯底實在太好味啦！！厚湯底，味道濃郁，牛丸真係有牛肉味，魚丸都好鮮。豬皮好入味，牛腩好軟熟。

環境:一般麵店格局。要搭枱。坐路口都唔會比人撞到背脊。枱面地下都夠乾淨乾爽。食物:豬紅蘿蔔雞奕尖油麵。豬紅夠軟又冇腥味，屬市面少有。蘿蔔夠甜。雞奕尖夠入味。每碗麵都有少少菜。菜剪到細細條，食指長度左右，一啖一 "住"菜，唔會有咬唔斷菜呢啲尷尬野發生。麵底偏細。我女仔食完覺得"係，我係食左野"，但冇飽既感覺。店係出名腩汁湯底，但我只覺得係死咸，冇香味冇層次。飲左一啖都已經要叫飲品解咸。蘿蔔本身甜都冇用，一浸落湯就咁甜味都蓋過晒。或者清湯會好啲？不過我就未必會再試。

最近到糖街唱k才發現這家店，聽說還滿有名氣，旅客都慕名而來，怎麼都沒人帶我來？😂這天在附近上興趣班，需要吃個快狠準的晚餐，決定來看一看其籚山真面目囉♥️星期二晚上大約6:30吧，也80%滿座了！幸運的是客人吃完都很快離開，如果要等也不用等太久店內的大都是大圓桌，留意是併桌的哦～要聊小秘密可能不合適了意外地，在銅鑼灣黃金地段，價錢十分相宜😮雙拼只需HKD 32!!!!!!!!!!!!!!!!!（現在大家樂早餐也不只hkd30了）牛筋蘿蔔米粉腩汁超濃厚～是比較牛味重的牛筋很稔，很足味，蘿蔔很甜已經完全吸收腩汁的味道，很滿足✌🏻️同行朋友點了剩餸 hkd50可選6種，份量驚人，因為太滋味了，所以都吃光光😂

Wing Kee has been famous for its 車仔麵 , as always I have picked 3 toppings and they are beef briskets, totalling only $38. A great treat for true locals cheap eat. Their beef brisket and tender is what I was dying for, the rich soup base was really aromatic with different Chinese spice like star anise and mixed peppers. The white raddish was also marinated with lots of flavour and was cooked until very soft almost mushy. It was pretty savoury so you may ask to skip the extra beef soup if you wish

要數到銅鑼灣至好味既車仔麵店一定非榮記莫屬,,要是撞正食飯時間定必大排長龍. 幸好今次避開左食飯時段,所以唔使等位就可以入座啦. 伙記們全部都好快手,一見你坐底就問你食咩. 等左5分鐘唔使,一碗熱辣辣香噴噴既蘿白牛筋河($32)就放左係我面前啦.蘿白同牛筋既份量適中,唔會太少. 蘿白全部都無渣,好入味好甜. 牛筋好滑. 湯底加入左腩汁,令到成碗車仔麵更加香,加左唔少分. (唔要腩汁既朋友仔,記得係落單時同伙記講走腩汁,否則每碗車仔麵都會跟腩汁的) 我中意食既時候加一兩滴辣油,可以令個湯更香更滋味.

近日多了機會去銅鑼灣，往往忍不住去榮記走一轉。兜兜轉轉，由後巷時代開始，都已經有廿年歷史。不過一碗食得飽既麵動輒要半百，家陣真係飲杯水都貴，舖租早年係自由行效應下已經失控，家陣有吉舖都係調整後的過渡期，希望之後租金回落，人人都有安樂茶飯。大雜粉都要$44，豬紅、豬皮、蘿蔔、牛丸、牛肚及魚蛋配米粉，全屬下價貨，但真係整得好食，至於姊妹店，總係覺得差少少。食之前落些少辣椒油就更惹味。豬紅好滑溜及入味，豬皮部份炆得太稔了，而牛丸好大路，蘿蔔煮得透，甜又無渣，好味，牛肚亦炆得軟稔入味，米粉蘸滿了牛腩汁後，好食到停不了。如果說香港十強車仔麵，點都有佢份。

I didn't know this branch existed otherwise I would have gone to this one instead of the one at Jardines Bazaar.The waitresses are quite snappy if your a first timer but on my second visit she was friendlier.For noodles, the flat rice noodles were the best choice because the rest are tasteless and don't absorb the soup.Had the octopus tentacles, cuttlefish head and pig's blood.Everything was as good as expected because the beef broth was strong.The broth for the watercress tastes slightly differ

榮記?不是嘛,車仔麵有什麼好説?正如沒有多少人想談論麥當當或肯基基,不過身為土生土長的香港妹,我敢說車仔麵滿載香港核心價值!它平靚快正,價錢不高,款式多樣,味道濃郁,縱使大多營養欠奉..豬腸豬紅豬皮本是下欄物,魚蛋蘿蔔也是平民嘢,最貴不過是牛腩魷魚..不知歷史上那個天才將林林種種食材添油加醬後,置於鉄皮車內擺於街邊叫賣,經歷半世紀,發展成無可取代的本土美食.父輩們是中國貧窮一代,歷史巨變北雁南飛,落藉香港時大多一窮二白;拳打腳踢咬緊牙根,未必個個闖出一片天空,至少立安天命沒有作奸犯科..他們好像車仔麵,或許沒有崇高理想,不過克勤省儉,以最低廉的食材,豐富幾代人的肚皮.榮記,在銅鑼灣無人不曉.它的牛腩炆得腬香,豬腸處理得滿乾淨沒肥膏,豬紅嫰滑細緻,是每趟光顧必吃之選,其他如蘿蔔豬皮也很出色.不過四餸$44,加支汽水已超過五十塊錢,不算很廉宜..當然百物騰貴,吃個常餐在不知名茶餐廳也索價四十幾的今天,已不算是什麼,至少人家在保持食物水準方面沒教人失望.至於店主們的冷冷態度也從沒改變..也許正正香港人的核心價值:我大聲不代表我沒禮貌,我喝斥你不代表我不歡迎你..我們就是這樣.

朋友住香港區有平靚正介紹我去試,雞翼好出名果然夠入味又林,原本叫墨魚頭俾錯左墨魚丸就照食普普通通,魷魚鬚咁大條都超林正,豬紅夠滑又冇腥味,牛腩就硬小小但炆到夠晒味啦,春卷比較南記太簿身雖然吸左湯底會好味但偏林同冇咬口唔彈牙又冇魚味唔知食緊咩,唔食牛記得叫走腩汁不過員工通常都會問一問,相反食牛嘅一定要加汁好濃好香牛味