[TAIPEI - 漢來名人坊 台北敦化店 / Celebrity Cuisine Taipei Dunhua 😋]
香港總店過去都去過好幾次。這一家新開在台北的敦化店經熟客好友帶來吃。 而這一頓飯是我過去在台北吃過的粵菜餐廳中最好吃,也最像真正粵菜的其中一次。
這餐沒有什麼大菜像燕窩釀雞翼,而是一些能看到功力的如炸子雞,百花豆腐等的一般菜式。
整體來說,在台北終於有一家我有意願想回來吃的粵菜餐館!
雖然不是粵菜,餐廳的滷味也不錯不過不驚喜!
I have already been to the originally restaurant at Kau U Fong in HK a number of times over the years, and this is the first time coming to this newly opened one in Taipei. And this meal is one of the best Cantonese food I’ve ever had in Taipei, and it’s also one of the most authentic.
This time we did not order any high end signature dishes like roasted chicken wings with marinated bird’s nest, but just some basic dishes like fried chicken and stir fried tofu that can differentiate the skill of the chefs.
As a quick summary, I finally found a Cantonese restaurant in Taipei where I have the desire to revisit.
Although not Cantonese dishes, the chow Chiu style brine snacks are not bad, but not wow!
味道人生級別 / TastesInLife (TIL) Index:
😍: 非常好 - 必須再去 / Excellent - Must revisit regularly
😋: 滿意 - 應該要再去 / Satisfactory - Should revisit regularly
☺️: 不錯 - 可以再去 / Not bad - Can revisit once a while
😌: 一般 - 不去也沒損失 / Average - No lost for not going
🤐: 不行 - 不值得去 / Bad - Not worth the visit
😭: 災難 - 噩夢一場 / Disaster - A nightmare
#tastesinlife #味道人生 #
同時也有1部Youtube影片,追蹤數超過92萬的網紅ochikeron,也在其Youtube影片中提到,♥My COOKBOOK available WORLDWIDE レシピ本もよろしくね♥ https://www.amazon.com/dp/4046014822/ http://www.amazon.co.jp/gp/product/4046014822/ref=as_li_ss_tl?ie=UT...
basic brine 在 ochikeron Youtube 的精選貼文
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Beni Shōga (Red Pickled Ginger) is a type of Tsukemono (Japanese pickles) that have been pickled in Akaumezu (red plum vinegar), the brine produced when making Umeboshi (pickled plums). The red color is derived from Akajiso (red Shiso leaves).
It is usually served with Yakisoba, Takoyaki, or Okonomiyaki.
Do you like it?! I received many requests for this recipe.
With this recipe, you can eat it in 6 hours, keep in the fridge good for about 3 days.
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Beni Shōga (Red Pickled Ginger)
Difficulty: Super Easy
Time: 6hrs
Number of Servings: N/A
Ingredients:
100g (7oz.) ginger
50ml Akaumezu (red plum vinegar)
Directions:
1. Pour some hot water in a glass cup to disinfect it. Empty the jar and dry it out. It will dry quickly with residual heat.
2. Peel and cut the ginger into thin strips.
3. Boil for 2-3 minutes to remove the bitter taste. Leave to cool, then drain well using paper towels. *you can drink or use the broth if you like.
4. Place Akaumezu and the ginger slices in the disinfected cup. You can eat it after 6 hours.
* You can keep in the fridge good for about 3 days.
↓レシピ(日本語)
http://cooklabo.blogspot.jp/2017/06/blog-post_24.html
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basic brine 在 Basic Brine for Juicy, Tender Chicken or Turkey Recipe 的美食出口停車場
Basic Brine for Juicy, Tender Chicken or Turkey Recipe - Food.com. I never make any sort of chicken/turkey without brining it first. Once you try this ... ... <看更多>