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招牌菜
与铜锣湾时代广场仅一街之隔的登龙街🏮是美食的聚集地🍴这间老字号车仔面，开业至今超过20年🍜印象中有超过200-300篇食评，大部份也是好评📝现在好像没有了。有点可惜😝汤底每日用大地鱼🐟白胡椒与猪骨细熬慢炖🥘加上牛腩汁及秘制辣椒酱🌶️面条吸附汤汁入口，滋润又满足😋必试这𥚃的猪肠，肥瘦恰好🫶卤得非常入味🤩咖喱鱼蛋及猪皮，浓浓咖喱味，猪红卖相吸引😃入口唔易散开、口感顺滑👍更点了两杯奶茶来搭配，茶味浓郁☕️
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质素不过不失的车仔面，今次叫咗卤水鸡翼，卤水猪大肠同埋超淋牛筋（咖喱汁+中辣）～卤水鸡翼有两只，卤水入味但肉质偏嚡，而且要浸汤先热卤水猪大肠都有几旧，卤水入味，口感系我钟意嘅微弹👍🏻牛筋都系非常入味，而且炆到淋淋地又烟烟韧韧，不过就有一两旧特别咸，都系要浸汤先够热总结：咁啱顺路想食车仔面先会食🤣
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四𩠌一面连嘢饮竟然要$70，记得好耐以前过嚟食都仲好有质素，今次真系忍唔住要写个食评去呼吁大家唔好再去。价钱贵已经不在话下，味道除咗咸之外系乜都冇。汤底叫个中辣可以一啲辣味都冇，真系想知小辣同微辣会系点。啲𩠌嘅份量又少，每样都系几旧，仲要系超细件。比完钱都唔知自己食咗啲咩。然后旧猪红竟然系硬既，所谓嘅五香牛腩一啲都唔淋，鱿鱼得𠮶两三旧，成碗嘢得个萝卜叫做好啲。呼吁大家以后绝对唔好去帮衬，无谓嘥钱食啲垃圾落肚。
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Lunch冇咩胃口食野, 谂住拮几串野食, 37蚊只能够买到呢碗野食, 小得可怜如果只系买鱼蛋10蚊5粒都冇咁嬲, 如图所示牛百业已经缩到冇得再缩了, 姐姐帮我打包果阵我都呆左难怪依家饮食业会咁差啦, 咁样好难令人想回头帮衬
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As a loyal customer since my university days, I can say with certainty that this classic cart noodle stall has been a constant in my life for years. And for good reason - their spicy sauce is the absolute soul of the entire dish, elevating every ingredient it touches.My personal go-to order consists of the chicken wings, pork intestines, and pork skin, all swimming in that beloved spicy broth. The flavors are simply out of this world - the rich, savory notes of the proteins perfectly complemented by the fiery kick of the sauce. Some also recommend trying the pig's blood, which adds an extra layer of depth.But the real showstopper has to be the spicy fishballs. These little flavor bombs pack an incredible punch, with a spice level that'll have you reaching for a cold drink in between bites. It's not for the faint of heart, but for true spice enthusiasts, it's an absolute delight.What I love most about this cart noodle stall is the sense of tradition and authenticity that permeates every aspect of the experience. The no-frills, old-school setup feels like stepping back in time, and the flavors are timeless. This is the kind of place that harks back to the golden age of Hong Kong street food.If you're a fan of bold, spice-forward flavors and don't mind getting a little messy, this cart noodle stall is an absolute must-try. It's been a favorite of mine for years, and I have no doubt it will continue to be a Hong Kong institution for many more to come.
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