滄浪上海麵 上環

滄浪上海麵 評價 相片

For the longest time I have given up on potstickers not because it's a rarity unheard of, but quite the contrary. They were everywhere on the streets, in noodle parlours, in longstanding establishments and chic eateries. Then I was in the other side of the world, little did I know that the badpotstickers pandemic problem was not behind me. They appeared in every menu of every nonspecific restaurant menu. Disregard the fact that every cuisine has its "floureddoughwrappedmeatandcooked" item, these bad dumplings have scarred me deeply, and upon returning to HK I still have a great fear ordering them. It is no surprise that I would pass by this little joint endless time without taking a second look. The Curious glance at the misspelled sign "Hystevical Wave" (meant to be 'Hysterical')...seems to be an easy instant translation of the Chinese name. Looking in from the outside, the space was a small square space with a kitchen at the back. Wooden Tables and Plastic stools were quintessential musts for these small joints. Opening midmorning, the joint smelled promising with the light sting of black vinegar, as you can hear the two chefs here Chen and Zhou, worked the floured work counter with an elastic snowwhite dough, kneading and rolling away.I ordered Fried Buns (生煎飽) and potstickers (鍋貼), and a glass of soy milk to start with. The fried buns were made ahead earlier this morning. I was lucky to arrive at the time of frying, where Chef Chen, with his skilled stubby fingers, rolled out thin rounds of dough, filling them with pork filling, and swiftly pleated the edges to form delicate white dumplings the shape of halfcrescents. The potstickers were lined up neatly against one another on a hot pan to fry first, Then the dumplings were steamed and covered until the filling cooked through. Finally they were fried again until the base grew crispy and golden brown. The procedures may be repetitive but the potstickers yielded were of perfect textures, with a small mount of meat filling appropriately seasoned, not to mention flavourful juices bursting upon the first bite! The fried buns were wonderful as well. The bulbous halfdomes of buns were softer than I anticipated them to be. The dough held shape despite being cooked in the pan, with a lightly golden base in contact with hot grease...The meat inside tasted light but seasoned throughout. The pleated surface was also sprinkled with toasted sesame seeds and scallions for an extra dose of flavour. These buns come in 4 per order, but you can always have half an order of these buns and the half order with the potstickers in case you're not sure you'll like them...(It's hard not to like them, when they come out piping hot!) Soy milk was thick and light on the sugar. Also pictured here is the Rice with Fried Porkchop. The Porkchop was tender and wellseasoned. The batter was light and the rice was fluffy enough to call it a meal. (Do ask for more sauce if you can). There is no need for waitstaff. The chefs double as ordertakers and the cashier person. Rest assured that both chefs are always in a dandy mood plenty of fun eating there. Feel free to ask questions if you're the curious kind like myself. Enjoyable experience indeed. Will return for more.Luckily enough there are places where I can find the right cure to fix that hysterical blindness I have forgotten about at the back of my head. In my mind I have seemed to understand those bad potstickers' existence as the way they are. I cared less about them, as I've found the good ones so far, and I'm sticking to them for now...

好幾日中午想食都買唔到,我已經一點即刻飛奔去買架啦,都係買唔到~只有星期六先食到,一試之下,真係唔怪得賣得咁快,窩貼:外面好脆,肉好鮮,即使放涼一點先食仍然美味!!生煎包:面有芝麻同蔥花,面頭脆脆地,肉亦很鮮以上兩樣食物都係$12/4件, 真係好抵食~另外我亦試左擔擔麵,味道都唔錯,麵亦好食~

29/12(六) 2:30pm一星期七天也得上班去,覺得自己頓成工作狂!又不是銀根短缺,著實搞不著令自己如斯頻撲.兼職後來個遲來的午餐,躍躍欲試這小店已一陣子,擇日不如撞日罷!兩時多,侷促小店依然高朋滿座,不足二百呎的舖面坐得渾身不太自在;還是速戰速決點了生煎包及鍋貼$10四隻,燻魚擔擔麵$29.生煎包煎至滴油不沾,包身軟綿,肉餡新鮮,肉汁豐富,頗了得的生煎包!鍋貼放涼了入口仍香脆萬分,而且麵粉香味濃郁,肉餡同樣鮮美,頂尖的好鍋貼!燻魚擔擔麵先上臺的是燻魚;肉地厚,兩大件的燻魚味道剛好,吃罷已吃不下麵條.粗麵條並不彈牙,那撮擔擔醬還倒是惹味,弊端是花生醬味道並不明顯.阿姐的有求必應的服務值得嘉許,喜出望外的午餐!

當初蘇絲黃極力推薦其生煎包，因名人效應，第一次於非繁忙時段去也人山人海。

叫生煎包要等十五分鐘，不過味道果然唔錯。

至今已吃過了多次，人頭湧湧的情景不再。

另外吃過他們的鍋貼、上海粗炒和東坡肉麵。

鍋煎比生煎包失色，甚至試過有皮未煎熟的情況。

雖說東坡肉麵是主打菜之一，不過味道只是爾爾，絕對滿足不到喜歡吃東坡肉的我。

不能說他們的生煎包是全港最佳，但以$2.5一個的價錢，則是value for money。

有個需要改善的地方，就是剛煎好的生煎包和鍋貼是會放在玻璃櫃內，沒有保溫效能，所以有機會吃到放涼了的包，味道便大打折扣。

次次都係會食糖嘈排骨麵, 如果有生煎飽, 會叫兩個. 都係五蚊, 十蚊四個.d 排骨切到細細粒, 好入味,d 飽或者窩貼係老闆自己親手做, 所以到飯市繁忙時間, 佢都會整唔切, 所以一整好一盤, 通常未捧到出舖面就已經比人內部認購晒... 同埋佢賣得好平..所以好抵食..我見好多人除咗叫排骨麵之外, 都有好多人叫薰魚麵, 雖然佢係食湯麵為主, 不過真係好多人去食, 舖面坐到二十個人到..好多時都要等位先有得食.如果有人叫小菜, 例如麻婆豆腐,蕃茄炒蛋,個阿姐仲會即刻過隔離個茶檔買, 保證新鮮..

滄浪上海麵餐單提供滬菜, 上海, 粉麵, 米線, 中菜館, 茶餐廳, 冰室等推介美食位於上環區，餐廳座位數30人均消費約$50以下，結賬可以用現金。

您對於上環餐廳「滄浪上海麵」有何 comment？

滄浪上海麵餐廳詳細資料：

• 滄浪上海麵地址:
  上環皇后大道中378號14號舖
  Hysterical Wave Shanghai Noodle, Shop14,378 Queen's Road Central,, Sheung Wan
• 滄浪上海麵電話:  
• 滄浪上海麵價錢: $50以下
• 分類: 滬菜, 上海, 粉麵, 米線, 中菜館, 茶餐廳, 冰室
• 座位: 30
• 付款: 現金
• FB專頁: 滄浪上海麵 Facebook

更多滄浪上海麵相關資料:

• 滄浪上海麵分店
• Youtube
• Facebook
• Twitter
• Google