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难得一天假期 爸爸放假了 我们去饮茶吧家的附近有间老茶楼 在牛池湾村那里如果从彩虹地铁站出来 三分钟左右就到啦真的很方便 而且这里也有好多公公婆婆或是带宠物的朋友来 因为座位是坐在室外的虽然有风扇 只是夏天会很热很热是真的但却是别有一番风味 怀旧的感觉喔~这里的点心几乎是即点即蒸的因为每次出炉款式都不多 卖光就再蒸啰也因为这样 食物都很新鲜而且超热的而且每样价格都只是十元到十几元而且真的是平民的价格呀!!!《鲜竹卷》是我们现点现蒸的 XD我们等了差不多十几分钟才有超热的又超新鲜的 汤汁好鲜甜喔肉馅和蔬菜又甜 比酒家的好吃多了《牛肉球》的那种松肉粉味几乎没有还能吃到牛肉的香味 而且香菜下得不多哈哈 我最讨厌香菜了 这个好吃!!!还有我喜欢的马蹄在 是古早的味道喔~《虾饺》可能是因为新鲜蒸的关系所以没有蒸太久 饺皮不会烂烂的 蛮Q的虾肉好多喔 而且好香好弹牙呀!!!《烧卖》的猪肉比例蛮多的 还有冬菇香气猪肉不会干柴 好JUICY 还蛮有口感的《蒸排骨》比大酒家的没那么油 只是肉汁排骨好滑嫩喔 下面的芋头也好入味喔《义烧包》的包皮好Q好软喔 虽然比较厚但我喜欢XD 而且里面的蜜汁义烧好香呢!!!
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You find the best tasting food in some of the most unlikely places.My friend brought me to this small old style restaurant near Choi Hung where the dimsum was just so good!We came for lunch and had hakaw, spare rib rice, siumai and char siew bao. I also added an order of a type of dimsum wrapped in yuba skin.Everything was just perfect!My usual standard for a really good dimsum place is if the steamed spare rib rice is done well. In this restaurant, the spare rib rice was excellent. The spare rib bits were tender and very tasty. I saw other diners putting soy sauce but I felt the taste was just right and didn't need extra seasoning.I don't speak Chinese but the wait staff were attentive and you just go and point out your orders. I just wish the beer choices were better but we had 2 bottles of Skor which was not all that bad.I hope I can come back to this place next time I am in Hongkong -- I just have to make sure I can find my way back!
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想一尝庶民风味的早茶，市面还有很多旧点心店，但数到环境，气氛，看来要来到牛池湾乡一带。门面破落残旧的龙城酒家，记得差不多四年前，曾与一班开饭朋友来饮早茶，时间过得真快，彷佛，是昨天的事情。今天只是一个人来，坐在半露天位，夏天来的话一定热到溶，入秋后来吹吹自然风，像最佳损友内的冯粹帆说：(武林高手都无咁好享受！)点心价钱很便宜，虾饺只是＄13，盅头饭＄14，没有即叫即蒸，全部现成。茶钱＄2一位，惯性要浓普饵，但冲得还是不够浓。凤爪色水不大深，味道亦不算很浓惹，还够入味。虾饺皮偏厚，有弹性，馅料如虾肉，鲜甜爽口，＄13一笼的水准，好过很多现今新潮点心店出品。烧卖是传统的味道，以猪肉为主，没有用蟹子作修饰，完全是小时候吃过的味道。菠萝包没有菠萝，鱼翅饺当然没鱼翅，这个包得有点不够实，皮边露出点点馅料，还好，内里的菜肉馅，味道香甜。任由香港怎样急速发展，狮子山下的牛池湾乡，一于好少理，坐在龙城内一盅两件，不问世事，担心有朝一日，牛池湾乡会被拆卸重建吗？未来的事，未来先算，最重要的，是捉紧现在的时光，吸一口还算自由的空气。
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I was half-convinced that a place like this one still exists, despite recent urban development in the surroundings. Tall buildings risen from the ground in matter of days, changing the lives of the city, alongside their eating habits. You can now see fast food joints being setting up in strip malls, while noodle stalls, or old-time eateries gradually forgotten. I was lucky enough to have someone show me the other side of urban development -- a weekend morning of rediscovering the gem of this area, appreciating an old-time paradise within the networks of the urban jungle. A rush of noise greeted us as we went into 龙城. We managed to get a table at the bright corner and squeezed in. The clinking of chopsticks against porcelain bowls and cups, steam arising from the dim sum carts, and overlapping conversations flying across the room and bouncing back...Friends gathering around tightly around the round table, then the onslaught of dimsum descended. The duck leg wrap -- were exactly how I remembered it. Fried webbed feet and a square of taro root loosely wrapped with bean sheets. I realized that the taro was really the star here -- absorbing all the juices from the duck, moist and starchy at the same time. "Chicken wrap" was a similar form, but with more scrumptious fillings including fried fish maws and dried shiitake mushrooms. The fish maws were soft, spongy and flavorful. Shrimp Dumplings(Ha Gau) and Chiuchow vegetable dumplings (Fen Guo) were of similar textures. The wrappers were super thick and translucent. You can partly see the filling from inside. The shrimp dumpling was a little fragile to handle, and the filling, despite the lack of bamboo shoots, were satisfactory with a delightful crunch to the shrimp itself. The ChiuChow kin was more complicated with the filling -- finely chopped waterchestnuts provided this immense rush of sweetness accompanied by salted pickles and carrots and a strong punch of coriander leaves to yield the harmony of flavours inside the thick-wrapper dumpling. Shao Mai were ok, if leaner meat could be used instead. Chicken Feet were sticky sweet. As Chinese we never had the problem gnawing on the bones and breaking them into bits before spitting them out. Steamed rice came in small metal bowls. The Chicken one was the most popular, as sweet blend of soy sauce went into the moist white accompanied by strips of chicken tenders and a few good tender mushrooms. Rice with Riblets were good as well -- the riblets were marinated through and not overcooked in any way. Steamed beef meatballs were softer than I anticipated. With this big of a meatball to taste less than meaty was seriously strange to begin with. The chopped up coriander leaves and dried tangerine peel were both so strong it masked the true taste of beef in here. Pea-tendril Dumplings were round and looked very much like shrimp dumplings. The filling was soft but oily. Shrimp-filled rice rolls were on par, as the noodles were too sticky but surprisingly light to the palate. Barbecue Pork Buns were soft and steamy, and the filling was sweet and savoury at the same time, as diced pork's firmness shared a contrast in texture with the soft bun. Radish Cake (萝卜糕) was an enlarged square with mashed radishes blended within.The meal came to a satisfying end with the bill of $25 for each person. The dimsums weren't exactly excellent, but realizing that I have just witnessed a local treasure that could've been lost due to recent urban developments, I couldn't hesitate to think that I was in much luck to be a part of this. For the very first time the meal wasn't just about food, it was also about history, and the stories behind every table, chair, and the people who have sat on and before them.
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在屋村长大的我，在街市附近定必会有一些「排档型式」的茶居，当年还是上幼稚园的我，就读的幼稚园就在屋村内，所以经常跟妈妈到排档饮个早茶，然后才上学，记忆中这个习惯直到小学才渐渐消失。茶居给我的记忆就是，大多数是十二人大餐桌，每次定必与街坊搭台，同桌的大多是上了年纪的公公婆婆，当然还有像我这些与妈妈一起来的小孩子。今天来到牛池湾的「龙城茶楼」，上述的感觉顿时涌现出来。到达的时间刚好在茶市及午市之间，虽然未至于空无一人，最起码可以找一个喜欢的位置坐下。原本想有风味一点而选择坐在室外，可惜最后敌不过「尼古丁」的攻势，唯有转战室内，虽然墙上已贴了多个「严禁吸烟」的标语。室内气温稍焗促，还好今天天气清凉，故影响不大。阿姐的招呼周到，正在用膳也立即放下碗筷来招待我们，开了壶「寿眉」再安顿好后，便到「点心柜」看看有甚么可吃。阿姐逐一打开蒸笼给我看，点了「凤爪排骨饭」($11.00)、「鸡札」($8.00)与及阿姐推介的「豆苗饺」($8.00)。问了阿姐有没有「虾饺」($15.00)，她说可安排厨房蒸出来，不过要等一下，这当然没有问题。「豆苗饺」虽然一笼只有三只，不过每只的份量跟粉果相近。外皮黏性很强，一夹下去便黏著筷子，馅料除了豆苗外，还有虾肉及猪肉，不过味精颇重。吃「鸡札」除了喜欢那旧鱼肚外，其次就是外面那块腐皮，这里鸡札的腐皮十分之长，差不多跟馅料打了四个转，而这正是儿时吃鸡札，为何可将腐皮分给二人食用的秘密。味道方面很有怀旧感觉，鱼肚虽不太爽，但够入味。芋头够粉之余亦吸收了各材料的味道，而鸡肉及火腿则没甚么特别。蛊头饭除了「凤爪排骨饭」之外，还有「滑鸡」或「肉饼」等的款式，不过我还是钟情于「凤爪排骨」多一点。饭粒软硬适中，豉油份量亦刚好，排骨够腍同时带点肥肉，入口甘香。排骨份量很多，一共有两层，但凤爪则稍为干了一点。在吃过饭打打底后，人也暖了一点。大约等了十分钟左右，即叫即蒸的「虾饺」便送到，一看之下，发现皮薄至透明，隐约地看到内里的馅料。不过同时心想外皮薄至此，怕当筷子夹下去时皮便会穿。但这个忧虑没有出现，外皮不但没有被夹穿，就连筷子也没有黏著，而就算在碗内滚动了数下也没有出现「甩皮」现象。馅料虽不是甚么高档酒楼的「靓笋尖、海中虾与上等猪肉」，但吃下时弹牙爽口，味道亦够，一点也不失礼。品尝过点心之后，已决定下次要一试其炒粉面饭。因为坐近厨房的关系，看见厨师不停的在「兜呀兜」，炒出来的面眼见十分香脆可口，实在是吸引非常。这里确实是一个，可以「几十蚊、几个人分」的地方
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