- #1 [小明小明], 21-02-11 14:19
- #2 [S.Chan], 21-02-11 15:54好多年前永合隆好食, 但每況愈下, 如仍然用生中豬炭燒的話, 應仍有一定食味, 當然剛出爐又理想部位就最好。
- #3 [MinnaNoTabo], 21-02-11 17:42你今朝無買,中午都唔會買到
新強記燒腊飯店 -
- #4 [S.Cheung], 21-02-11 20:08張鴻記燒肉好食,少有燒肉用醬調味,皮好鬆脆
- #5 [rumorguy], 21-02-11 22:57元朗忠輝燒肉都吾錯。
但添記近年已差左 - #6 [Dlbf], 23-07-04 11:09剛剛係元朗食完沙爹牛麵,去埋添記斬$100燒肉,好彩撞啱佢開隻新豬,皮脆又熱辣辣,好正。
幅相已經食咗四舊。 - #7 [skyliner], 23-07-04 11:24我慣咗一早去食個燒肉切雞飯,再外賣。
- #8 [Forestpig], 23-07-04 11:29#6 睇落好正,如果調味好同皮夠脆就完美了
- #9 [blackboyslim], 23-07-04 11:53#6
添記越來越早賣哂, 早餐食燒肉飯
最後修改時間: 2023-07-04 11:53:43 - #10 [Dlbf], 23-07-04 12:08#7 切雞都得?
- #11 [Dlbf], 23-07-04 12:09#8 我覺得幾好,同埋每斤18x,平過永合隆好多。
- #12 [rumorguy], 23-07-04 12:39re#6
我有時見佢中午十二點幾已經賣曬了!
就算堂食都係。
聽講以前好好,依家質素差咗啲 - #13 [rumorguy], 23-07-04 12:42re#5
agreed - #14 [rumorguy], 23-07-04 12:58太子區有間齒留香,之前叉燒燒肉都唔錯,尤其叉燒 好鬆化,
但近期少幫襯,質素唔知能否維持得到了。 - #15 [lym], 23-07-04 16:05而家買燒臘都幾易伏下。好多時一次半次可能幾好,但再買又伏晒。
- #16 [blackboyslim], 23-07-04 16:39以前我鍾意自己帶法式芥辣去添記, 燒肉仲有微暖, 皮脆有豬肉味, 加罐啤酒, 最後生熟地埋尾, 超滿足!
- #17 [alexanderkoo], 23-07-04 18:21Few years ago, a c-hing DIY with a halogen cooker. Should not be that difficult. The pork is cooked beforehand,only roasting the skin, same as shop. Not roasted from raw. Need a hammer with fine needles to rid off oil.
Tried before, edible but not very successful.
最後修改時間: 2023-07-04 18:22:33 - #18 [cv_cv], 23-07-04 19:36re#14 太子齒留香 燒肉仍然ok (堂食)
- #19 [papamouse], 23-07-05 08:38#5
忠輝現時三間舖用新忠輝,但最近老細好少浦头?
有鋪头又除去新字?似轉左手!
以前由舊鋪交貨水準不同? - #20 [alexanderkoo], 23-07-05 09:29Price exceptionally high, only to prevent you from eating unhealthy food. Only eat once for a while when kid brings from office after contractor's ceremony.
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