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2023-09-25
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鳳鳴居的醉雞米線也是在旺角工作常吃的午餐, 酒香清甜, 甘而不苦, 而雞肉爽彈也夠鮮味, 兩者味道配合得不錯, 反而麻辣和醉酒這兩個元素之結合, 在香港很少吃到, 所以也就本着勇於嘗試的精神試一下. 味道而言並不錯, 有一點像辣酒煮花螺的風味, 麻辣為主軸, 末段有點酒香, 甜味被削去了不少. 雞肉入味, 豬腩肉和豬大腸本身的滷水味和湯底結合起來, 反而甜味又再出現. 品嚐相對複雜的湯底, 食材的選擇也是一門學問呢!The drunken chicken rice noodles at Fung Ming House are a lunch I often eat when I work in Mong Kok. The wine flavor is clear and sweet, not bitter, and the chicken meat is tender and flavorful. The combination of the two tastes good. It's rare to find the combination of spicy and drunken
The drunken chicken rice noodles at Fung Ming House are a lunch I often eat when I work in Mong Kok. The wine flavor is clear and sweet, not bitter, and the chicken meat is tender and flavorful. The combination of the two tastes good. It's rare to find the combination of spicy and drunken elements in Hong Kong, so I decided to try it with the spirit of adventure. In terms of taste, it's quite good, with a flavor somewhat similar to spicy wine-cooked sea snails. It is predominantly spicy, with a hint of wine flavor towards the end, and the sweetness is reduced. The chicken is well seasoned, and the flavors of the pork belly and pig intestines combine with the braising liquid and soup base, bringing back some sweetness. Tasting the complex soup base is also a matter of ingredient selection.
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