The menu showed this delicious dace and black beans vegetable dish with glass vermicelli so I ordered it because I love black beans and glass vermicelli.
The menu didn't lie, it really did have glass vermicelli in it and it was really delicious because it absorbed the dace and black bean flavours.
For the other dish I had the Sichuan pig's liver which was just as good as the North point branch.
普普通通的一味蒸豆腐，豆腐也是一般的蒸法，清蒸加豉油，在家中也能輕易做出來。為何我竟會在這兒點此道菜呢？其實醉翁之意不在豆腐，而在其秘製咸魚醬。咸魚醬據說是蔡瀾自家研製的，所以以此命名。咸魚醬味道不會過咸，卻充滿著咸魚獨有的香味，份量不多的襯在清淡的豆腐上，再撈一口飯，真是絕配！
在貧困的時代，不常有肉吃，南方人將肥豬膏炸油，將豬油存在盅裡，便可以存放好久。豬油用來撈飯是憤常吃法，再配一點點醬油，味道溫和香口，是舊時的窮人恩物。現代物質發達，餐餐大魚大肉的人不少，豬油撈飯也在港人的日常生活中消聲匿跡。在這裡，還可以嘗嘗舊日的味道。
梅子蒸白鱔
The way of having rice with lard is to first add lard then soy sauce to your rice and mix it up. I remember last time at Jordan, the flavor of lard was not fully being brought out and the rice didn't taste any special at all. However, the rice with lard here was absolutely stunning! Imagine the sensation of the aroma and flavor of lard filling all over your mouth. A much delightful thing is that you need not to add in lots of lard and soy sauce in order to gain this sensation, little will do already.
Preserved vegetables has always been my favorite food item to eat with rice. When the dish arrived, its stunning aroma filled the room. Not only does it smells amazing, it tasted flabbergasting as well. The preserved vegetables has a hint of sweetness and won't get too salty along with the sauce. The best part is that it absorbed the essence of the meat in the pot. As for the meat, it might seems to have a bit too many fat to some people, but it's alright to me. The meat is very soft and definitely flavorsome. As for its fat portion, the sensation is indefinable. It sort of melts in your mouth, in a definitely alluring way. Nothing could've felt better than having this.
雖然名字叫粗菜館, 但賣的菜式可不是粗茶淡飯的貨色.
這道算是比較新穎亦較貴的菜色. 份量有點小, 只有7-8隻蠔, 蠔的SIZE也不算大. 吃下去蠔很鮮甜多汁, 帶有微微芥辣香, 份量剛好不會很刺鼻, 算是不錯.
上桌時我以為上錯了燒汁雞件....怎麼會有那麼多的汁? 份量也是有點小的, 但夠2個人食. 雞的肉質算淋但不嫩口, 沙薑味是帶有一點但不強, 大概是被汁分淡了味道吧.
一碟有4件, 件頭頗大, 因屬濃味菜, 這份量2個人吃剛好. 醬汁的確是很濃稠但味道甜甜的送飯一流. 腩排雖然大件但炆至骨肉分離, 肉質超淋軟入味, 非常好吃.
面對之前那些份量比較小的菜, 反而這個煲又幾大. 可惜說是有鵝肝醬, 我就完全嚐不到. 配料也十分少, 唯一可取的是粉絲較粗身, 吃落幾彈牙.
小小的一碗, 但煲得十分綿! 很少可以吃到那麼綿又軟的白粥.
豬油撈飯那一碗飯由木桶上的，份量不少呀！豬油就另上的，個盅內不是滿的，太約有一半左右啦，其實足夠有餘了。
合掌爪雞腳湯 ~ 太淡了。
梅菜扣肉 ~ 此店另一招牌菜，不過扣肉太瘦了，但個汁做得不錯，梅菜甜甜的好好味。
蜜汁東坡骨 ~ 上枱時不是太熱，應該是一早做好，再分給客人的，如果熱些會更好，排骨好淋，一咬就散，正！
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