Hong Kong Style Tea Restaurant Must Order
by Fresh Love
Favorite
Difficulty
Easy
Time
5m
Serving
1
Every time I go to a Hong Kong-style tea restaurant, there are always many dishes that I can order without thinking
For example, the crystal clear and refreshing steamed shrimp dumplings,
Destroyed steamed pork ribs in black bean sauce with fusion of black bean and garlic,
The steamed chicken feet are soft but full of taste,
Claypot rice with distinct grains and spicy flavor,
Icy and refreshing silky rich stockings milk tea
......
Write down my greedy worm will fly out of my head hahaha
There is one more dish,
It is also a must-order dish every time I visit a Hong Kong-style tea restaurant,
It's dry fried Niuhe.
The taste of pho and noodles,
Served with tender beef,
Looks unpretentious,
But every time I can comfort my empty stomach.
A Cantonese friend of mine who is very knowledgeable about food once told me,
A dish of dry fried Niuhe,
It is almost a hard standard to test a Hong Kong-style restaurant.
A Hong Kong-style restaurant that can’t cook this dish well,
There is no need to expect much from other dishes.
For Cantonese,
It’s more like fried rice,
The easiest, but also the most difficult to be the best.
Dry stir-fried Niuhe pays attention to fast stir-frying.
If the amount of oil is too little, the pho is not smooth enough,
Too much oil is too greasy,
What is important is that after the whole plate is eaten,
There is no obvious accumulation of base oil left on the plate.
Today, let’s challenge this most common but extremely delicious dish~
For example, the crystal clear and refreshing steamed shrimp dumplings,
Destroyed steamed pork ribs in black bean sauce with fusion of black bean and garlic,
The steamed chicken feet are soft but full of taste,
Claypot rice with distinct grains and spicy flavor,
Icy and refreshing silky rich stockings milk tea
......
Write down my greedy worm will fly out of my head hahaha
There is one more dish,
It is also a must-order dish every time I visit a Hong Kong-style tea restaurant,
It's dry fried Niuhe.
The taste of pho and noodles,
Served with tender beef,
Looks unpretentious,
But every time I can comfort my empty stomach.
A Cantonese friend of mine who is very knowledgeable about food once told me,
A dish of dry fried Niuhe,
It is almost a hard standard to test a Hong Kong-style restaurant.
A Hong Kong-style restaurant that can’t cook this dish well,
There is no need to expect much from other dishes.
For Cantonese,
It’s more like fried rice,
The easiest, but also the most difficult to be the best.
Dry stir-fried Niuhe pays attention to fast stir-frying.
If the amount of oil is too little, the pho is not smooth enough,
Too much oil is too greasy,
What is important is that after the whole plate is eaten,
There is no obvious accumulation of base oil left on the plate.
Today, let’s challenge this most common but extremely delicious dish~
