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標題: [其他飲食] 有咩呢道食唔到，又好想食？ [打印本頁]

作者: ACC-HE 時間: 2009-6-4 12:38 標題: 有咩呢道食唔到，又好想食？

本帖最後由 ACC-HE 於 2009-6-4 13:43 編輯

Maybe experts like somewhereintime or versa can explain the reasons behind why these food can't be served here?

Or if you know where about in Greater Vancouver that serves it, please post.

作者: ACC-HE 時間: 2009-6-4 12:42

本帖最後由 ACC-HE 於 2009-6-4 13:46 編輯

Let me go first...

[attach]5051[/attach]
潮式魚蛋粉

I mean... 潮式! 魚蛋粉 here are tasteless, not to mention the 粉 are usually rough, bad quality from Hon's. Oh ya, and 辣椒油 and soup here suck too...

Any idea how to make those garlic toppings? 冬菜+炸蒜？

作者: myversa 時間: 2009-6-4 12:50

本帖最後由 myversa 於 2009-6-4 13:54 編輯

A lot of Taiwanese snacks you cannot eat here.... such as 豬血糕

作者: ACC-HE 時間: 2009-6-4 12:50

[attach]5052[/attach]
豉椒炒聖子

Never tried until last time in HK. Delicious. Obviously... we have no 聖子.

作者: somewhereintime 時間: 2009-6-4 12:54

本帖最後由 somewhereintime 於 2009-6-4 12:55 編輯

2# ACC-HE
1.  Real Cantonese style snake soup, the one available here just gross: a good snake
   soup begins with a rich fresh snake broth, which is unheard of here,
   frozen cardboard-like snake meat, no  decent chrysanthemum and
   crispy pastry for topping.
2.  Good mangoes, the only variety available year round is from Vietnam, $5-$8 a
   pound.  Taiwanese and Indian Alfonso only available 2 weeks in Summer
3.  Good live fishes,  even in Vancouver, there are not many choices  for decent fish
   I don't like salmon
4.  Good hawker style street foods
5.  Good high-end  buffet
and more....

作者: myversa 時間: 2009-6-4 13:00

Malaysian Prawn Noodle Soup; only two places in Vancouver you can eat them: Junk Street in downtown and my restaurant.

Even the noodle soup in my restaurant has very similar taste but the one in Malaysian still tastes better. Why? They use many prawn shells to cook the soup for long hours.

作者: ACC-HE 時間: 2009-6-4 13:29

Why? They use many prawn shells to cook the soup for long hours.
myversa 發表於 2009-6-4 14:00

You could have done the same, can't u?

作者: ACC-HE 時間: 2009-6-4 13:30

high-end buffet
somewhereintime 發表於 2009-6-4 13:54

high-end buffet?? I guess our hotels would have something like that?

How high-end are we talking about?

作者: myversa 時間: 2009-6-4 13:40

8# ACC-HE

This one I have to agree with somewhereintime.

I tried two high-end buffet in Taiwanese and many times here in vancouver (such as Hotel Vancouver and Herons - Fairmont Waterfront.) but I still find the ones in Taiwan are far better.

1. In term of food selection, Taiwan's have much more selection and there are more sea food items such as raw oyster and crab and more)
2 In term of desert selection, Most buffet here served with different kind of very sweet cakes while Taiwan'se served with different kind of dessert.

作者: myversa 時間: 2009-6-4 13:47

7# ACC-HE

well in Malaysian, usually one hawker only sells one type of food so they can have that much time to cook the prawn soup.

In addition, they really need many prawn shells to cook the soup.

作者: AAC 時間: 2009-6-4 14:04

本帖最後由 AAC 於 2009-6-4 15:06 編輯

Let me go first...

5051
潮式魚蛋粉

I mean... 潮式! 魚蛋粉 here are tasteless, not to mention the 粉 are usually rough, bad quality from Hon's. Oh ya, and 辣椒油 and soup here suck too...

Any ide ...
ACC-HE 發表於 2009/6/4 13:42

I second !
+ 4-5 stars hotel style buffet
+ 正宗日式居酒屋

作者: 布小熊 時間: 2009-6-4 14:19

本帖最後由布小熊於 2009-6-4 15:34 編輯

GOOD gelato....
Fresh scampi, fresh white asparagus, zucchini blossom (flowers) both deep fried and in pasta, fresh shot of espresso sip at the café counter…
HK style milk tea and fishball noodle soup, chu chow dar lung food: cold ocean fish, oyster pancakes with SMALL oyster (not chopped up big ones), bitter melon soup....etc

作者: ACC-HE 時間: 2009-6-4 14:21

Guys... start posting PICTURES!

作者: somewhereintime 時間: 2009-6-4 14:48

4# ACC-HE
I've seen them at T & T before, aka Razor Clams

作者: somewhereintime 時間: 2009-6-4 14:48

本帖最後由 somewhereintime 於 2009-6-4 14:50 編輯

Malaysian Prawn Noodle Soup; only two places in Vancouver you can eat them: Junk Street in downtown and my restaurant.

Even the noodle soup in my restaurant has very similar taste but the one in Mala ...
myversa 發表於 2009-6-4 13:00

Nonya Har Mee?

作者: ACC-HE 時間: 2009-6-4 14:53

4# ACC-HE
I've seen them at T & T before, aka Razor Clams
somewhereintime 發表於 2009-6-4 15:48

oh really? cool. Which restaurant serve that? I've never seen any chinese restaurant serving that.

live? or frozen?

作者: siumaibb 時間: 2009-6-4 14:56

大閘蟹

作者: somewhereintime 時間: 2009-6-4 15:10

16# ACC-HE
Live in water tanks, available occasionally.
It is good even just steamed with Black Bean sauce

作者: Shanshan 時間: 2009-6-4 15:37

譚仔雲南米線~

竹笙雞肉炸醬2小辣, 炸醬另上唔該~!
[attach]5054[/attach]

作者: littledog 時間: 2009-6-4 16:28

燉奶

作者: bubblesalt 時間: 2009-6-4 17:46

20# littledog

That's SUPER easy to make yourself... 1 bowl, 1 egg white, fill up with milk, sugar, mixed well, then add 1 drop of vinegar, steam for 10 minutes....

作者: myversa 時間: 2009-6-4 19:41

Nonya Har Mee?
somewhereintime 發表於 2009-6-4 15:48

It's actually called Hokkien Mee in Penang too but Hokkien Mee in Vancouver usually is fried not soup based.

作者: chocobun 時間: 2009-6-4 23:19

大閘蟹
siumaibb 發表於 2009-6-4 15:56

BINGO!!!!
and also 雞泡魚刺身 *drools*
and good quality 椒鹽九肚魚 (the ones i've tried in vancouver are gross)
椒鹽賴尿蝦

作者: chocobun 時間: 2009-6-4 23:21

20# littledog

super easy to make...

份量：2碗

材料：鮮奶 230亳升
蛋白 2隻
砂糖 3茶匙

1) 將砂糖加入鮮奶用微波爐叮熱(大概一分半鐘)﹐取出後攪拌﹐讓糖融化在奶中。

2) 打散蛋白﹐然後加入鮮奶攪拌﹐過篩除掉泡泡。

3) 倒入兩個碗中﹐用錫紙封面。(用錫紙封面可避免水蒸氣倒流出現的豆皮情況﹐可以令燉奶表面更滑)

4) 隔水蒸10分鐘。

作者: B仔 時間: 2009-6-4 23:33

雞泡魚全宴 please~~~

作者: meowmeowmeow 時間: 2009-6-4 23:52

20# littledog

super easy to make...

份量：2碗

材料：鮮奶 230亳升
蛋白 2隻
砂糖 3茶匙

1) 將砂糖加入鮮奶用微波爐叮熱(大概一分半鐘)﹐取出後攪拌﹐讓糖融化在奶中。

2) 打散 ...
chocobun 發表於 2009-6-5 00:21

It is not hard to make, but the milk in Asia taste better ar... That's the different ar...

作者: chocobun 時間: 2009-6-5 00:28

雞泡魚全宴 please~~~
B仔發表於 2009-6-5 00:33

yeah baby~~
the congee tasted so good ><""

作者: chocobun 時間: 2009-6-5 00:29

It is not hard to make, but the milk in Asia taste better ar... That's the different ar...
meowmeowmeow 發表於 2009-6-5 00:52

invest and buy good milk?
and the more fat there is the better it tastes... using 1% would make it lack of milk taste

作者: fibbi 時間: 2009-6-5 09:38

23# chocobun

x2 椒鹽賴尿蝦 !

作者: ACC-HE 時間: 2009-6-5 09:50

23# chocobun

x2 椒鹽賴尿蝦 !
fibbi 發表於 2009-6-5 10:38

I ate twice in HK.. not as good as I expected.

作者: ACC-HE 時間: 2009-6-5 09:51

雞泡魚全宴 please~~~
B仔發表於 2009-6-5 00:33

eh? never tried... what style? Japanese style? Chinese style?

作者: 小叻 時間: 2009-6-5 11:48

eh? never tried... what style? Japanese style? Chinese style?
ACC-HE 發表於 5-6-2009 09:51

Japanese style i think.. sashimi + hotpot thingy with rice.. my bf loves this...

作者: 小叻 時間: 2009-6-5 11:49

5052
豉椒炒聖子

Never tried until last time in HK. Delicious. Obviously... we have no 聖子.
ACC-HE 發表於 4-6-2009 12:50

I fall in love with 豉椒炒聖子 too!! I ate twice last time when i was back in hk

作者: Bikki 時間: 2009-6-5 11:52

街邊煎壤三寶~~~~

作者: ACC-HE 時間: 2009-6-5 12:00

煎壤三寶? You can eat it @ drink tea place here la... about the same... just less MSG.

作者: Bikki 時間: 2009-6-5 12:07

街邊感覺正D

煎壤三寶? You can eat it @ drink tea place here la... about the same... just less MSG.
ACC-HE 發表於 2009-6-5 13:00

作者: B仔 時間: 2009-6-5 12:12

eh? never tried... what style? Japanese style? Chinese style?
ACC-HE 發表於 2009-6-5 10:51

J-style
Appies:
- skin salad
- sashimi
- deep fried
- coal grilled

Main:
- shabu shabu
- add rice for congee + veggies

作者: B仔 時間: 2009-6-5 12:13

黃油蟹 please~~~
D膏似食緊鹹蛋黃。

冬瓜盅

作者: 布小熊 時間: 2009-6-5 12:31

街邊煎壤三寶~~~~
Bikki 發表於 2009-6-5 12:52 PM

I've never eaten 街邊煎壤三寶 at 街邊...
only at home as "take out" by my parents...
We were not allowed to eat at 街邊 back then.....

作者: somewhereintime 時間: 2009-6-5 12:37

I've never eaten 街邊煎壤三寶 at 街邊...
only at home as "take out" by my parents...
We were not allowed to eat at 街邊 back then.....
布小熊發表於 2009-6-5 12:31

You were a young lady back then,
eating street foods is fun, they do not taste the same once you spread them on the table.

作者: myversa 時間: 2009-6-5 12:52

Is the question, "The food you want to eat but cannot eat here."

or "The food has better taste over in Asia?"

作者: ACC-HE 時間: 2009-6-5 13:56

Is the question, "The food you want to eat but cannot eat here."

or "The food has better taste over in Asia?"
myversa 發表於 2009-6-5 13:52

almost the same la....

If we can't eat here because of lack of ingredients, then there's nothing we can do about it.

However, if we have the ingredients, maybe we should investigate, WHY we can't have it here...

作者: ACC-HE 時間: 2009-6-5 13:57

冬瓜盅B仔發表於 2009-6-5 13:13

冬瓜盅?? I'm sure I had it here before... Try Kirin?

作者: B仔 時間: 2009-6-5 14:01

43# ACC-HE 唔同啦～
都冇個D花花野係入面。。。

作者: ACC-HE 時間: 2009-6-5 14:03

43# ACC-HE 唔同啦～
都冇個D花花野係入面。。。
B仔發表於 2009-6-5 15:01

花花.... like pattern outside of the 盅? Haha... somewhereintime, show her!

作者: littledog 時間: 2009-6-5 14:21

It is not hard to make, but the milk in Asia taste better ar... That's the different ar...
meowmeowmeow 發表於 2009-6-4 23:52

That's what I was trying to say. The ones here (homemade or not) just taste different than the ones in Asia.

作者: somewhereintime 時間: 2009-6-5 14:33

花花.... like pattern outside of the 盅? Haha... somewhereintime, show her!
ACC-HE 發表於 2009-6-5 14:03

It is labour intensive, used to do a lot when I was back in HK, still have pix.
It does not taste any different, I can do some carving demo.

作者: somewhereintime 時間: 2009-6-5 14:35

That's what I was trying to say. The ones here (homemade or not) just taste different than the ones in Asia.
littledog 發表於 2009-6-5 14:21

Try to locate some good milk, Avalon brand is easy to buy, but the milk from
smaller farm are really good. Try the standard milk( un-pasteurized )

作者: ACC-HE 時間: 2009-6-5 15:02

本帖最後由 ACC-HE 於 2009-6-5 16:09 編輯

Try to locate some good milk, Avalon brand is easy to buy, but the milk from
smaller farm are really good. Try the standard milk( un-pasteurized )
somewhereintime 發表於 2009-6-5 15:35

http://www.avalondairy.com/

I wonder if u can use Goat milk... haha.. very strong milky taste.

作者: myversa 時間: 2009-6-5 15:03

For Malaysian food, there are some ingredients you still cannot get here.

作者: somewhereintime 時間: 2009-6-5 15:16

http://www.avalondairy.com/

I wonder if u can use Goat milk... haha.. very strong milky taste.
ACC-HE 發表於 2009-6-5 15:02

Try to locate buffalo milk, it is very good. Goat milk is healthy but taste very gamy.

作者: chickenwingprin 時間: 2009-6-5 15:33

Too many....just to name a few:

- Deep fried "Lang Yu balls" at Law Fu Kay
- Super smooth and rich HK style milk tea at Lang Fong Yuen + toast with "guy yan"
- Real wonton noodles
- Cheap but super delicious "low yok rice" and "gong ball soup" in Taiwan

作者: maldini 時間: 2009-6-5 15:39

Too many....just to name a few:

- Deep fried "Lang Yu balls" at Law Fu Kay

You can find deep fried "Lang Yu balls" at Mak Un Kee here. I tried it before, not bad, but maybe not as good as in HK.

作者: ACC-HE 時間: 2009-6-5 15:40

Too many....just to name a few:

- Deep fried "Lang Yu balls" at Law Fu Kay
- Super smooth and rich HK style milk tea at Lang Fong Yuen + toast with "guy yan"
- Real wonton noodles
- Cheap but super d ...
chickenwingprin 發表於 2009-6-5 16:33

I tried some of the most famous wonton noodles in HK... they're not that good je.. other than maybe more pig oil.

Muck Ngun here is not bad..

作者: maldini 時間: 2009-6-5 15:41

For Malaysian food, there are some ingredients you still cannot get here.
myversa 發表於 2009-6-5 16:03

can you just import them?

作者: myversa 時間: 2009-6-5 15:43

55# maldini

Some are fresh leaves, when you import them, they are not fresh anymore and thus the taste would be different regardless.

作者: chickenwingprin 時間: 2009-6-5 15:52

I tried some of the most famous wonton noodles in HK... they're not that good je.. other than maybe more pig oil.

Muck Ngun here is not bad..
ACC-HE 發表於 2009-6-5 16:40

I've to admit that I wasn't too impressed by the wontons. I liked the noodles better 'cos they're very "al dente". The soup base is also tastier than the ones I had here in Vancouver.

Um, sometimes it's not just the quality but the price and accessibility. It's much easier to have cheap delicious food in HK than in Vancouver...

作者: chickenwingprin 時間: 2009-6-5 15:53

You can find deep fried "Lang Yu balls" at Mak Un Kee here. I tried it before, not bad, but maybe not as good as in HK.
maldini 發表於 2009-6-5 16:39

Um...in my mind the ones in HK are better. Perhaps I'm actually tasting my childhood memory lah. ;) Plus, the "clam sauce" is special mah! I don't think you can get it here.

作者: ACC-HE 時間: 2009-6-5 15:58

Um...in my mind the ones in HK are better. Perhaps I'm actually tasting my childhood memory lah. ;) Plus, the "clam sauce" is special mah! I don't think you can get it here.
chickenwingprin 發表於 2009-6-5 16:53

I'm sure they have "clam sauce"... if not Mack Un, try Muck's wonton min sai ga.

作者: 嘉嘉 時間: 2009-6-5 17:09

魚皮餃

潮州魚蛋，墨魚丸，牛丸

作者: billykid 時間: 2009-6-5 17:13

56# myversa

Malayisan Pamelo!!!

作者: somewhereintime 時間: 2009-6-5 17:21

Um...in my mind the ones in HK are better. Perhaps I'm actually tasting my childhood memory lah. ;) Plus, the "clam sauce" is special mah! I don't think you can get it here.
chickenwingprin 發表於 2009-6-5 15:53

The dace fish balls in Vancouver is not worth eating, too much filler and the fish taste like sawdust. However the clam sauce you interested in, is available here at some supermarkets.

作者: ACC-HE 時間: 2009-6-5 17:50

The dace fish balls in Vancouver is not worth eating, too much filler and the fish taste like sawdust. However the clam sauce you interested in, is available here at some supermarkets.
somewhereintime 發表於 2009-6-5 18:21

so... any chance of making these dishes tasty in vancouver? or... is it the ingredients availability problem again?

作者: jpang 時間: 2009-6-5 17:51

崩大碗....好好飲架.....!!!

作者: somewhereintime 時間: 2009-6-5 17:56

so... any chance of making these dishes tasty in vancouver? or... is it the ingredients availability problem again?
ACC-HE 發表於 2009-6-5 17:50

Some of them, you can make really cuttlefish balls at home, but not dace fish balls because we do not have suitable fish.
We do not have mantis prawns, so it is out of question.
Good wonton can be made at home too, if you do not mind to go through steps
Blowfish? no luck, not even Grass Carp, and the Canadian Carps are really crappy
I missed the fish & seafoods in Hong Kong, since I'm not a big fan of meat

作者: ACC-HE 時間: 2009-6-5 18:00

how come we have no good seafood here even though we're so close to the ocean?

too cold or something? or all exported? weird.

作者: somewhereintime 時間: 2009-6-5 18:12

how come we have no good seafood here even though we're so close to the ocean?

too cold or something? or all exported? weird.
ACC-HE 發表於 2009-6-5 18:00

We do have some good seafood, it is the good oriental fishes lacking. I like Black Cod, Pickerel, Halibut, Mako Shark,Arctic Char,Rainbow Trouts from Canadian water, Parrotfish from Hawaii, Mahi Mahi, Fresh Water Bass from Australia, the local Groupa are inferior to what we accustomed to, and the sole , turbot etc are ,well mediocre.
We do have better luck with shellfish though

作者: ACC-HE 時間: 2009-6-5 18:20

What shellfish? What do we have?

The fish u listed above.. I only tried Black Cod, Halibut and Groupa .. but they're quite tasteless.

You didn't mention Rock Fish "sack barn"?

作者: peter236 時間: 2009-6-5 18:28

Chinese risotto, not available in dim sum restaurants here.

作者: somewhereintime 時間: 2009-6-5 18:30

68# ACC-HE
Black cod, aka Sablefish is quite popular in high end restaurants.
For shellfish we have 8 varieties of clams,  PEI and Kiwi Mussels,
Periwinkle,  Spotted Prawns, 20 or so varieties of oysters, Atlantic and
Pacific Lobster, King Crabs, Bluecrabs,  Goeduck etc.

作者: kabuki 時間: 2009-6-5 20:14

其實我覺得溫哥華啲嘢好食過香港嗰啲wor... 喺香港食嘢有時食好多餐先得一兩餐叫好好食~~

作者: low_B 時間: 2009-6-5 20:53

white curry pork chop rice in satay king!!!!!!!

作者: ACC-HE 時間: 2009-6-6 01:22

68# ACC-HE
Black cod, aka Sablefish is quite popular in high end restaurants.
For shellfish we have 8 varieties of clams, PEI and Kiwi Mussels,
Periwinkle, Spotted Prawns, 20 or so varieties of oy ...
somewhereintime 發表於 2009-6-5 19:30

when are the Mussels in season? I only had once or twice when they are sold live and cheaply at costco..

作者: hangfat 時間: 2009-6-6 09:15

how come no one mentioned chiu chow food, don't tell me we've it here!!!

作者: ACC-HE 時間: 2009-6-6 09:42

how come no one mentioned chiu chow food, don't tell me we've it here!!!
hangfat 發表於 2009-6-6 10:15

we do... http://www.loyaukee.com/forum/viewthread.php?tid=7165

don't go with high hopes, maybe you'll be surprised?

作者: hangfat 時間: 2009-6-6 21:23

we do... http://www.loyaukee.com/forum/viewthread.php?tid=7165

don't go with high hopes, maybe you'll be surprised?
ACC-HE 發表於 2009-6-6 10:42

no la, those are kind of chiu chow food for people who really miss it so much that
anything similar will do.

作者: ACC-HE 時間: 2009-6-7 10:28

somewhereintime, where can I buy 馬蘭頭?? Thanks.

作者: somewhereintime 時間: 2009-6-7 10:34

77# ACC-HE

It is a regional Shanghainese vegetable, I have not seen it fresh in Vancouver,
you may want to try the preserved one.

作者: tweety 時間: 2009-6-7 12:37

3# myversa

I ate this snack before in richmond's restaurant.. but forgot where is it.. I tried it before.. it's too hard .. not as good as taiwan..

作者: ACC-HE 時間: 2009-6-7 17:02

77# ACC-HE

It is a regional Shanghainese vegetable, I have not seen it fresh in Vancouver,
you may want to try the preserved one.
somewhereintime 發表於 2009-6-7 11:34

I can't even find it in can. I thought you'd know where to get tim...

I just had it yesterday @ Bak Yok Lan

作者: hirokendo 時間: 2009-6-7 20:52

本帖最後由 hirokendo 於 2009-6-7 22:01 編輯

呢到冇地方可以食到那些橙色既鹵水雞脚、生腸、豬頭肉、墨魚及大紅腸等等

作者: hirokendo 時間: 2009-6-7 21:06

仲有冰凍鮮榨椰汁係呢到有得飲既

作者: ACC-HE 時間: 2009-6-7 21:11

本帖最後由 ACC-HE 於 2009-6-7 22:13 編輯

呢到冇地方可以食到那些橙色既鹵水雞脚、生腸、豬頭肉、墨魚及大紅腸等等

hirokendo 發表於 2009-6-7 21:52

生腸 & 墨魚 available @ 燒臘店 in Parker Place.

大紅腸 are available @ almost every 燒臘店

作者: ACC-HE 時間: 2009-6-7 21:12

仲有冰凍鮮榨椰汁係呢到有得飲既
hirokendo 發表於 2009-6-7 22:06

鮮榨椰汁? or 蔗汁?

作者: somewhereintime 時間: 2009-6-7 21:29

83# ACC-HE

The red sausages are something similar to Smokies sausage without heavy
hickory notes. I haven't seen it here before.
The other items are just braised items( Lo-Mei) in coloured broth, nothing special.
He is right, the best coconut juice available here are frozen one from Philippines,
taste almost like fresh without hard work, and quite inexpensive.

作者: news 時間: 2009-6-8 07:05

i missed the fresh 蔗汁

作者: bubblesalt 時間: 2009-6-8 09:16

I want 鮮鮑魚, the kinds where you steam and eat dip in oyster sauce....
I do see them for sale in T&T, wonder if they are the same.....

作者: ACC-HE 時間: 2009-6-8 09:48

I think they are the same... but I haven't tried them myself.

I have not seen any local restaurant offering them though.

btw, that 鮑魚 pic looks pretty... scary...

作者: 布小熊 時間: 2009-6-8 09:53

btw, that 鮑魚 pic looks pretty... scary...
ACC-HE 發表於 2009-6-8 10:48 AM

I think it's because of the strong contrast of the picture....

作者: blackjack 時間: 2009-6-8 12:17

hk 魚蛋... the ones here taste so different

tw 大腸面線

作者: Yui 時間: 2009-6-8 13:18

係大溫邊到可以食到正宗上海排骨麵？

[attach]5098[/attach]

作者: tsumorichisato 時間: 2009-6-8 15:57

Robouchon's high tea set!!!

作者: Littleprince 時間: 2009-6-8 17:05

good post, thanks

作者: myversa 時間: 2009-6-8 20:00

you can try tw 大腸面線 in Crystal Mall's Taiwanese restaurant in the food court.

作者: ACC-HE 時間: 2009-6-9 09:55

What's special about 正宗上海排骨麵?

How does it compare to... TW 排骨麵 available everywhere?

作者: Littleprince 時間: 2009-6-9 10:53

What's special about 正宗上海排骨麵?

ACC-HE 發表於 2009-6-9 10:55

說不出。。。但又真的好味好多

作者: Yui 時間: 2009-6-9 11:22

我很少往Ｒｉｃｈｍｏｎｄ食野，在Ｖａｎｃｏｕｖｅｒ也找不到上海排骨麵，台灣排骨麵就試過幾間，但未有一間能令我番轉頭．如果在大溫能找得到我心中／回憶中的正宗上海排骨麵，我會好開心！

作者: somewhereintime 時間: 2009-6-12 13:34

oh really? cool. Which restaurant serve that? I've never seen any chinese restaurant serving that.

live? or frozen?
ACC-HE 發表於 2009-6-4 14:53

http://www.loyaukee.com/forum/po ... page%3D1&page=2
LIVE RAZOR CLAMS, $5.99 /lb The Great One Supermarket Across from Purdy Chocolate

作者: PreciousMoment 時間: 2009-6-13 13:53

呢道有無桂花蚌賣？好似唔多覺有！ Back then when I was in HK, my mom put garlic on top, then steam! 嘩！超爽，超好食！

作者: somewhereintime 時間: 2009-6-13 14:11

99# PreciousMoment
Try the fish shop at Aberdeen, I spotted it there last time

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