榮嘩 是否 香港包裝定係真香港做？
老笑 嗰啲有冇師兄試過？

#503好怕呢D傾銷手法。明明無需要食咁多,但最後貪少少便宜變相要逼自己食。

#502

Sam Hing Lung was definitely self made, I went there every year and luckily saw them marinating the pork with wine, hanging sausages into the heated hangar and moving some from the heater to natural wind drying hangar.

But these was 4 years ago, no idea how they do it now. Cheers !

近年食過最好食係 頤和X 法國鵝肝腸，不過幾貴，聽聞係 和珍 幫佢地加工。

又個嗰招, 買二送一, 即係叫你最小一次過買斤半或三斤, 如果吾啱口味就 .....................

最後修改時間: 2023-12-08 14:34:17

啱啱見到,大埔大元街市.

#499 Sam Hing Lung is, bought from the food processing shop direct. Have been there for about 10 times. Wo Hing, too, processed in East st. (not eastern st)ground floor.

Not sun baking , lots of heaters for drying. Not anything high tech.

最後修改時間: 2023-12-08 13:56:17

唔覺唔覺，原來呢個 thread 已經講左 15 年。

我都係睇呢度網友介紹，先識去 3 X O 買，由亞伯買到依家。

#499 佢地係自設工場。

最後修改時間: 2023-12-08 13:21:01

去年屋企人買左盒"金匊園" 臘腸, 食落好鹹, 食左兩條冇再食, 最後掉左, 有牌子都吾一定好!

孤漏寡聞，有幾多臘味舖今時今日係自設工場做臘味？有冇人參觀過？

若果唔係有工場，只不過係買返來賣（純粹買賣），都係一盒盒運過來，來源唔多清楚，放喺舖頭同街市賣有咩唔同？有門面買得開心，食得放心d 咩^_^

#495

吓？老虎驗身報告肥咗，所以我今年無去買臘味，執咗都唔知。。。真係可惜。

D大，和興執左啦窩。我老媽屋企一路都買開佢啲臘腸。

請問有玫瑰露香臘腸有無好介紹 ?

#491 上環，多年嚟試過一次過咸。

臘鴨脾點到要出一出水先冇咁咸

Almost none. Must be salty(savory) due to stale duck.(die of sickness, can't tell) 15 dollars for a leg, too good to be true. I have given up few years ago.

我反而想問下邊度臘鴨脾好食？好多地方賣既只係死鹹。

臘味我真係唔夠膽係街市買嚟食。

For preserved foods, can't tell what's really good. Only check the hygiene, freshness and country of origin of pork.(Brazil for the one as mentioned) However, it's easier to tell how bad it is, spongy, rancid, smelly etc.