薑蔥肉蟹炒腸粉 🦀 Local Mud Crab with Cheung Fan rice noodles. 在座唔知道有無人都鍾意食 江蘇浙江 ' #青蟹炒年糕 ', 我自己就超級喜歡! 不過近年喺香港食呢味, 已經完全得個殼, pun fully intended. The sticky Nian Gao in that recipe, should have absorbed in & amalgamated with both the Crab essence flavors as well as the sauce mixture they are both cooked in, paired with some green peas to balance all... But many current generations of the dish in HK have the Virgin Mitten Crabs & Nian Gao live their own divorced lives, I prob only remember 2 places in HK that does a decent version nowadays. 😢
In this Cantonese version here, it's basically suffering the same fate - none of the Mud Crab's flavor has penetrated into the Cheung Fan, worse still, this Soy based sauce is super sharp salty, not helped by the fact the Spring Onions & Ginger weren't fried or Caramelized properly to release their aroma & slight sweetness in the ginger. Almost nefariously single Dimensional..
Sure? The Cheung Fan is flavorful from the salty sauce & some hot 'wok' air. But I might as well go to Macau 🇲🇴 & eat at 珍榮咖啡美食 which serves 瓦煲腸粉 for MOP 39. 雖然隻蟹幾靚, 但係成件事都係同床異夢
