影片
It seems that this joint no longer has a fixed stall so they have a temporary mobile one.Anyway, I am not really an offal fan but the smell was captivating so I went to have a look and saw some pomelo peel so I got that.I got a takeaway because it was difficult to stand there and eat as the place was too hot.Shockingly, the pomelo was put straight into the plastic bag which I hope is food grade because hot food shouldn’t be placed directly in contact with plastic bags but that is the mentality here.Some restaurants even use plastic cups for boiling water.The pomelo peel was mushy and delicious, oozing with beef offal broth as you ate.It was old pomelo peel because there were lots of fibres but luckily they were soft because it has been boiling in the pot for at least a few days.The only flaw was the saltiness because it was a bit too salty.
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去开西湾河，周围没有可逛街的地方，于是走入太安楼看看，其中牛杂小食档颇吸引，价钱亦唔贵，我跟住前面的食客，照样买了一份$15牛杂，女档主很友善，她问我要不要柚皮和牛脆骨，之前没有吃过，当然也想试一试。$15一碟牛杂，份量是比想像中多，柚皮和牛脆骨各有两块，足够试真味道，柚皮很松软，亦入味，之前的预备功夫很多。白色的牛骨一点也不硬，很有脆。一碟牛杂有一半是牛肚，还有一些牛肺，白萝卜等，但是没有牛腩。牛杂全都很入味，始终带一丝丝肉类的腥味，所以吃牛杂总离不开那三种酱汁，我爱加芥酱和甜酱，别人还会加辣酱。原以为餐厅搜寻里不会有这小档，所以今次没有拍照。写此食评的同时，在网上搜寻有关牛杂的资讯，发现一篇爽报的报导，内容指出小档储存牛杂的地方卫生欠佳，真的很影响再去帮衬的念头。不过报导是去年十一月发出，今天仍然有很多街坊捧场，等候时看见有人带微波炉盒去买，牛杂之外，又要加猪皮，加萝卜，好似买返屋企做𩠌咁。
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去完太安楼间泰轩,顺便过嚟试下呢间OPENRICE话全港味道最好的牛杂去到唔系好肯定系牛杂佬,但行匀全场,只有呢间牛杂,而且见D碟同呢度D相一样,所以相信应该就是牛杂佬了.间店上面招牌叫"小太阳".唔系果区的人要注意下了买左$20外卖,即时食返几旧,果然唔错,味道比第二名的油麻地庙街牛杂要清,同样价钱下,份量亦稍多,果然不负香港第一的美誉
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就像上篇食评所说，这店未结业啊。只是之前无端被摆上头版后没做生意一排，现在搬入了一点，但好味依旧。$20一碟甚么都齐，最开心是吃到脆骨，黄昏后来总是卖光的。柚皮和各类牛杂都很入味，虽然我最爱的还是牛膀。卤汁很香，也不会吃得人很腻的感觉。太安楼那许多档口食店，牛杂佬永远是我的no.1，鸿记鸡蛋仔也不敌他。一边听著老细「杂杂杂」的剪刀声一边吃这档牛杂，总是很满足的经验。
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呢间牛杂开左好多年虽然早排好似俾人投诉卫生欠佳不过食左咁多年都唔见有d咩事食咁多年都屹立不倒~应该差极都有个谱ge~仲有牛杂即叫即剪~超级快手~呢间牛杂的味道好好味~而且唔贵~~如果只买一串就$8~通常我会买一盒$20 再同2,3个frd share~咁样好似多款d~~呢d牛杂, 牛味重、口感爽有时会有牛脆骨~~脆脆的~好过瘾~记住试埋佢d萝白同柚皮~炆得好入味ga!!
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