【豐生水起】名廚陳國強主理 全港最正火鍋湯底!
2021/04/18
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早前去海洋公園的「海龍王」餐廳遇上了名廚陳國強師傅,這讓我想起三年前去過他大埔的火鍋店「豐生水起」,那一口飲到黏著嘴的「黃湯鴛鴦花膠雞鍋」,實在叫人印象難忘,當年還在《晴報》的專欄分享過呢!
這天組團再去,雞湯面頭依然不消一會就起膠,真材實料,我們還試了「杏汁燉白肺湯鍋」,原鍋燉了四小時,燉至奶白色,香甜清潤到不得了,下次再來真的不知要選「黃湯」還是「白湯」了,好難揀啊!
看影片:https://youtu.be/t6rfPfN_MVs
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「豐生水起」鄰近太和火車站,門口有個停車場,但身為觀塘友的我,搭車過來還是好遠。幸好我們這個「為食團」中有個絕世好男人,他車了我們幾個食友一同入去,門口落車,方便多了。餐廳裝修走街坊路線,沒有豪華裝潢,門口掛了陳師傅的巨型海報作生招牌。
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這裡的蔥、蒜、辣椒等都是獨立包裝,每枱一套,感覺更衛生。
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黃湯鴛鴦花膠雞鍋 $268-$398
念念不忘的花膠雞鍋,當然要先Encore,先來重溫我在《晴報》的介紹:
//所謂「鴛鴦花膠」,其實即花膠和魚肚,兩者有何分別?無論花膠和魚肚,都是魚鰾的乾製品,花膠的檔次較高,取自大魚、老魚的厚魚鰾,通常是整個曬製成乾貨,魚肚則會經過爆炒加工,所以又被稱為砂爆魚肚。
這個火鍋叫「黃湯」真的沒有誇張,湯底用三黃雞、老雞、赤肉、金華火腿等熬足十多個小時,一個煲內,半煲是材料,熬完只剩四分一,雞湯出來顏色金黃,味道濃郁香甜,呷一口,嘴巴都被黏住。//
這天再試,味道還是不得了!雞湯熬完上桌後,還會加一隻新鮮清遠雞,加雞後大火滾五分鐘後轉細火,這時就可以飲雞湯了。雞湯味道香濃,攤一下面頭立即起膠,可想而知其濃郁程度。
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杏汁燉白肺湯鍋 $238
朋友嚷著要試這「杏汁燉白肺湯鍋」,我是湯怪當然舉腳贊成!白肺湯也不簡單,用杏汁、豬肺、瘦肉、雞腳等原鍋燉了四小時,出來都已變成奶白色,跟雞湯的濃郁不同,白肺湯起沙且清甜,一喝立即覺得皮膚都靚咗!
每鍋湯我都喝了兩三碗,飲到好飽,但沒所謂,我覺得來到這裡,喝湯才是重點。我有想過,下次再來只Order一鍋湯,飲完就埋單走人,這樣都很快樂啊!
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火焰紅酒牛尾牛筋鍋 $238
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我們將所有湯都喝光後,餐廳會再加清雞湯。別誤會,這不是坊間一般的無味雞湯,而是餐廳會將雞湯料再翻煲第二轉,當然沒第一轉的靚湯優質,但也絕對不遜色。
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本地手切牛頸脊 $248-$368
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本地手切牛邊抓 $268
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豐生豚肉盛 $238
開始吃火鍋,多款肉類之中,個人最喜歡「本地手切牛頸脊」,油花充足,肉質軟腍,淥完後變成粉紅色,軟嫰美味!豬肉的話我推薦西班牙黑毛豬肋條,非常爽口有質感。
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極品海鮮盛 $308-$988
海鮮也夠新鮮,青蟹、鮑魚、帶子、龍躉等矜貴食材當然要吃,就連海蝦都非常鮮甜,爽口彈牙,朋友們都邊吃邊大讚。
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八喜臨門鮮打丸盛 $98
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小籠包 $68
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韮菜餃 $68
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北京餃子 $68
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京蔥牛肉餃 $68
肚子還有位置嗎?來吃肉丸和餃子吧!推介小籠包,淥完後裡面還有湯汁,相當好吃;京蔥牛肉餃也是餐廳受歡迎項目,本來我都很想吃,但肚子實在容不下了,因為,其實我們還吃了以下小吃和小菜等。
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紫菜墨片頭 $78
魚片頭吃得多,墨片頭吃過沒有?用新鮮墨魚打成,裡面加了紫菜,炸得香口,帶有紫菜香氣,第二間餐廳應該吃不到了。
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黃金炸魚皮 $68
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陳廚羊肉串 $38/串
我不吃羊肉,只知道朋友們有兩個Comments:一、好辣,二、好好味。
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火焰砵酒焗桶蠔 $188
這個桶蠔也是我的推介,蠔身非常肥美,外面布滿了洋蔥、蔥花等,夠惹味。上桌後用火一燒那錫紙外層,熱度和香味都馬上Double Up!
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拔絲脆皮菠蘿咕嚕肉 $148
咕嚕肉用拔絲的方法去做,外層更香脆,裡面的相信是里脊肉,夠軟嫰,加上酸咪咪的咕嚕汁,好好送飯,可惜我們今晚沒位置吃白飯了。
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生炒臘味糯米飯 $138
因為我們還要了這生炒臘味糯米飯,炒得相當乾身,每粒飯都沾上了老抽和臘味,好好吃!
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椰汁燉雪燕 $38
雖然好飽,但還是可以開動第二個胃吃甜品的,每人來一碗椰汁燉雪燕,椰汁味清香,不會太甜,幾十元一碗,一場來到,不是不吃吧!
CurlyStars ⭐⭐⭐⭐⭐ 5/5
<豐生水起>
地址:大埔翠和里5號麗和閣地下F號舖
電話:2728 0668
營業時間:星期一至五11:00 – 15:00,18:00 – 01:00;星期六至日09:00 – 15:00,18:00 – 01:00
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