Fresh Beef Offal 牛雜匠人
今集《筆記紙》戰狼Fiona會說一個牛雜匠人的故事。對比起深水埗的大牌檔，中環在十幾年前的大牌檔，已經得到翻新 ，這裡有一家很出名的麵檔「水記」，至今已經傳到第四代，這麼多年堅持賣新鮮牛雜。現在夏天這麼炎熱，在街上已經滿頭大汗，Fiona今天就跟足他一天，看看這間大牌檔是如何運作。
老闆多年來堅持賣新鮮牛雜，早上6時多便回檔口，一直到晚上10時多，新鮮牛雜除了要清洗外，還要汆水、浸滷水燜煮，整整便要花費四小時。
There is a very famous noodle stall "Shui Kee", which has been handed down to the fourth generation. It has been selling fresh beef offal for so many years. It's so hot in summer now, and I'm already sweating profusely on the street, so Fiona will follow him for a day today to see how this big-name stall works.
The boss has insisted on selling fresh beef offal for many years. He returns to the stall at 6:00 am until 10:00 pm. In addition to washing, the fresh beef offal also needs to be boiled, soaked in brine, and stewed. It takes four hours.
You May Like:
No comments:
Post a Comment