關於 大 帽 山端 記 ，我們在網路上蒐集到這些相關的討論、資訊與評價

@angela.yuen 最終回！🥲🍊🐱 @ 大帽山端記茶樓

Is it fun to have dim sums here at Duen Kee? 係到飲茶好唔好玩? This is exactly what the uncle here asked me. ⁣
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My answer is.... YES YES YES! Except that I have to wake up at 6am in the morning to get a good seat. ⁣
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In this self-service restaurant, you need to get your own cutlery, make your own tea (the restaurant is well-known for their mountain water tea) and get your own dim sums! But this is where you can still find uncles showing off their songbirds and lots of traditional dim sums like 銀針粉 Silver Needle Noodles, 大飽 Big bun, 芋角 Taro dumplings, congee with crisps 薄脆 (I haven’t seen them for ages). ⁣
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Everything looks so delicious here but don’t have much expectation on their taste - acceptable level. There are a wide variety of food here, including tofu pudding 豆腐花 and barbecue pork燒味!⁣
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𝐓𝐢𝐩𝐬: ⁣
Arrive early so you can choose a better seat. We arrived at 7:30am. I prefer table on the 1/F, where you can see uncles showing off their songbirds. ⁣
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There are limited choices of dim sums at 7:30am. And we finally saw Siu Mai 燒賣 and other well-known dim sums at 8:30am! ⁣
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If you are driving - the car park was already FULL when we left the restaurant at 9am. Go early! ⁣
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When the restaurant is full, it is a normal practice in Hong Kong that two groups of people share a table - we call it #搭枱 .⁣
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There are so many dim sums that we want to try - but... there’s only two of us and it’s really early! Consider going there with a few friends instead (stay home now and @explore_hongkong when things get better!)⁣
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𝐅𝐚𝐦𝐨𝐮𝐬 𝐝𝐢𝐬𝐡𝐞𝐬: Watercress 西洋菜 and tea ⁣
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𝐃𝐮𝐞𝐧 𝐊𝐞𝐞 𝐂𝐡𝐢𝐧𝐞𝐬𝐞 𝐑𝐞𝐬𝐭𝐚𝐮𝐫𝐚𝐧𝐭 端記茶樓⁣
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𝐎𝐩𝐞𝐧𝐢𝐧𝐠 𝐡𝐨𝐮𝐫𝐬: 6am - 2pm ⁣
𝐀𝐝𝐝𝐫𝐞𝐬𝐬: 57-58 Chuen Lung Estate, Route Twisk, Tsuen Wan⁣
𝐇𝐨𝐰 𝐭𝐨 𝐠𝐨: Take Minibus No. 80 at Shiu Wo Street at Tsuen Wan 荃灣兆和街 and take off at Chuen Lung 川龍

⁣ Check out our Instagram:
www.instagram.com/explore_hongkong
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#explorehongkong_foodie⁣
#explorehongkong_yumcha ⁣
#explorehongkong_TsuenWan⁣
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#hk #hongkong #🇭🇰 #香港 #hktravel #hktraveller #hktravelbloggers #hongkongtravel #hktrip #香港旅遊 #香港旅行 #explorehongkong #discoverhongkong #hkstyle #travelgram #香港好去處 #travelasia #dimsum #yumcha #點心 #飲茶 #端記茶樓 #大帽山 @ 大帽山端記茶樓

https://youtu.be/raYuN-T0ndQ出街鋸牛扒🍴抵過自己買牛扒🌹花園餐廳🌹56年歷史 懷舊餐廳 牛扒
西冷Garden Restaurant since1963
$69蚊牛涮鍋任食https://youtu.be/p6EcSi4c0yQ

$118 漢和韓國燒烤 任食4小時https://youtu.be/yXm17rl5Zek

79號漁船食海鮮https://youtu.be/tZT9ImD-sJk

79號漁船 280蚊食咁多嘢https://youtu.be/uZWEzTtryJQ

大帽山端記酒樓https://youtu.be/idm8mT9hAWw

$69蚊牛涮鍋任食https://youtu.be/p6EcSi4c0yQ

$118 漢和韓國燒烤 任食4小時https://youtu.be/yXm17rl5Zek

79號漁船食海鮮https://youtu.be/tZT9ImD-sJk

79號漁船 280蚊食咁多嘢https://youtu.be/uZWEzTtryJQ

大帽山端記酒樓https://youtu.be/idm8mT9hAWw

⬇️⬇️English recipe follows ⬇️⬇️
菜心炒牛肉：

材料：
牛柳半斤
菜心1斤
薑1舊

處理：
1. 菜心，摘好，洗乾淨。
2. 牛柳，洗淨，切片。
3. 薑，去皮，切片。
4. 牛肉調味：
a. 生粉1茶匙
b. 生抽1茶匙
c. 蠔油1茶匙
d. 油1茶匙
撈勻。
5. 預備芡汁：
a. 生粉1茶匙
b. 糖1 1/2茶匙
c. 生抽1 1/2 茶匙
攪勻，加入100毫升水，攪勻。

烹調：
1. 中火在鑊燒熱1湯匙油。
2. 放牛肉，略炒至半熟，放上碟。
3. 放薑片，加入菜心，轉中慢火，冚蓋焗2分鐘。
4. 過了2分鐘，轉大火，繼續炒。
5. 加入芡汁，冚蓋1分鐘。
6. 放牛肉，炒勻，上碟。

Frying beef with choy sum:

Ingredients:
Beef tenderloin 1/2 catty
Choy sum 1 catty
Ginger 1 No.

Preparation:
1. Choy sum, cut well and rinse.
2. Beef tenderloin, rinse and slice.
3. Ginger, peel and slice.
4. Season the beef:
a. Tapioca starch 1 tsp
b. Light soya sauce 1 tsp
c. Oyster sauce 1 tsp
d. Oil 1 tsp
Mix well.
5. Prepare the sauce:
a. Tapioca starch 1 tsp
b. Sugar 1 1/2 tsp
c. Light soya sauce 1 1/2tsp
Mix well, then mix well with 100ml water.

Steps:
1. Heat up 1 tbsp oil at medium flame in wok.
2. Put beef. Fry until medium~well. Put on plate.
3. Put ginger slices, then choy sum. Turn to medium~low flame. Cover up the wok for 2 minutes.
4. Turn to high flame after 2 minutes. Continue frying.
5. Put tapioca sauce, cover up the wok for 1 minute.
6. Put beef. Mix well. Serve.

??? ((((有好嘢介紹)))??? https://www.youtube.com/playlist?list=PLkU_SdeTtB_Rc0-Un6xo46g2YT-1L1OXW
韓國鑊?養生壺?攪拌機?洗衣波波 大長今煲?保鮮紙?千年油漬? 合桃 開菠蘿?五十肩?磨刀器?漢和任食 大帽山端記☕土耳其黃杏?鱈魚雪蝦

瓜?菜?系列https://www.youtube.com/playlist?list=PLkU_SdeTtB_RUEow8iXNDOCMtL1XrE1j-

大家入呢個網址 ?我幾佰多條片?全部可以睇曬?https://goo.gl/cuyAZa

⬇️⬇️English recipe follows⬇️⬇️
台式鹵肉飯

材料：
五花肉1斤
乾蔥頭6粒
鎮江骨醋
片糖1塊

處理：
1. 大火在鑊中煲滾1鑊水，加入粗鹽1茶匙，放五花肉出水15分鐘，去除豬腥味，及加入少許鹹味。
2. 五花肉已出水15分鐘，清水浸。
3. 乾蔥頭，切兩端，去皮。
4. 放五花肉在煤氣爐上，開大火，以除去豬毛。
5. 豬毛已被除去，開住水喉，用鋼絲刷，擦乾淨。
6. 乾蔥頭，切碎。
7. 五花肉，切去筋，切條，再切粒。

烹調：
1. 大火在鑊中燒熱油1湯匙。
2. 放五花肉爆香。
3. 五花肉爆香了1分鐘，推向鑊邊，放乾蔥頭爆香。
4. 加入：
a. 鎮江骨醋200毫升
b. 水300毫升
c. 生抽1湯匙
d. 片糖1塊
5. 大火滾起後，轉中慢火。
6. 預備煮1鍋乾身的飯。
7. 五花肉炆了20分鐘，已收汁。
8. 熄火， 放入碗內。
9. 完成，裝好飯，可享用。

Braised pork on rice in Taiwanese style:

Ingredients:
Pork belly 1 catty
Shallots 6 Nos.
Zhenjiang spare ribs marinade 200ml
Slab sugar 1 pc

Preparation:
1. Heat up a wok of water at high flame. Add cooking salt 1 tsp, soak pork belly for 15 minutes to remove unpleasant smells and add some salt tastes.
2. Pork has been soaked for 15 minutes. Soak in tap water.
3. Shallots, cut both ends, get them peeled.
4. Put pork on gas cooker. Turn it on at high flame to remove hairs on pork.
5. Hairs of pork has been removed, use a wire brush to clean it under running tap.
6. Shallots, chop well.
7. Pork belly, cut the tendons, slice, then cut in cubes.

Steps:
1. Heat up oil 1 tbsp at high flame in wok.
2. Fry pork well.
3. Pork has been fried for a minute. Put it on the edge of wok. Fry the shallots.
4. Add:
a. Zhenjiang spare ribs marinade 200ml
b. Water 300ml
c. Light soya sauce 1 tbsp
d. Slab sugar 1 pc片
5. Turn to medium~low flame after boils up.
6. Prepare a pot of dry rice.
7. Pork has been braised 20 minutes. Sauce becomes thick.
8. Turn off fire. Put the pork in a bowl.
9. Complete. Put the rice in bowls. Serve.

??? ((((有好嘢介紹)))??? https://www.youtube.com/playlist?list=PLkU_SdeTtB_Rc0-Un6xo46g2YT-1L1OXW
韓國鑊?養生壺?攪拌機?洗衣波波 大長今煲?保鮮紙?千年油漬? 合桃 開菠蘿?五十肩?磨刀器?漢和任食 大帽山端記☕土耳其黃杏?鱈魚雪蝦

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大家入呢個網址 ?我幾佰多條片?全部可以睇曬?https://goo.gl/cuyAZa

粥粉麵飯系列
https://www.youtube.com/playlist?list=PLkU_SdeTtB_Q5A3Mh4IVWiSQecc_DX2Zp