關於 fried rice noodles near me ，我們在網路上蒐集到這些相關的討論、資訊與評價

หลายคนคงคุ้นหูกับร้าน “เจ๊โอว” ที่โด่งดังในโลกโซเชียลสุด ๆ เมื่อ 5 ปีก่อน กับเมนู “มาม่าโอ้โห” มาม่าหม้อไฟหนักเครื่องที่ขายในเวลา 5 ทุ่มเท่านั้น ใครอยากกินต้องไปนั่งรอ เพราะคิวยาวมาก ทำไมต้องมาม่าเจ๊โอว ทำไมต้อง 5 ทุ่ม ทำไมต้องมายอมรอคิวเป็นชั่วโมง “เจ๊หมวย แซ่ฉั่ว” หรือ “เจ๊โอว” มีดีอะไร ทำไมคนถึงให้ใจกับร้านนี้อย่างมากล้น วันนี้เราจะได้รู้คำตอบกัน!
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“จริง ๆ ร้านนี้มีมา 60 กว่าปีแล้วนะ เราเริ่มจากติดลบด้วยซ้ำ เพราะเราเกิดในสลัมโตในสลัม พอแต่งงานเราก็มาเป็นสะใภ้ขายกับข้าวกั...
Continue ReadingMany people must be familiar with the famous " sister o " shop in the social world 5 years ago with the menu of " mama oh ho " heavy pot of the machine sold at 5 Who wants to eat? I have to sit and wait because the queue is so long. Why do I have to be mama. Why do I have to be 5 pm? Why do I have to wait for hours? " Sister Muay Sang Sao " or " Sister Oh " what good That's why people give this shop a lot of heart. Today we will know the answer!
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" In fact, this shop has been over 60 years. We started from negative because we were born in the ghetto in the ghetto. When I got married, we become in-laws. I couldn't sell with rice easily, but I lived that I only do good things for sale. People start to know more. When the kids grow up, they help each other develop the shop until they move to the current place for about 5 years. When I moved in the first time, there are not many people at 4 pm. The shop is quiet and my kids start I think that if it's quiet this fast, my shop is bad. Let's think of the menu for those who travel or come back late. Sit and eat as mama. Oh, oh "
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It's " just boiled instant noodles " or " boiled instant noodles " that makes people flow without the way.
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" Oh, I thought that I was selling for 30 pot per day. But it turns out that when the first day, they told me. There are plenty of people came here. It's not delicious, but I couldn't serve because we never had a customer. So much. I lost my heart with mama. Oh, stop selling. But the customer who likes it. Keep doing it. Don't quit. I think that we have to develop, not to develop, not run away. People comment. In social media, it's just a lot of mama. I can cook at home. But many things that people may not know is that mama's not using mama's machine in the wrap. We seasoned by myself. The machine that we wear it's fresh. We are fresh. The more you eat The frames at the shop, the easier to match. It's not easy. It's not easy. We have thought about this formula "
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Until I get to this point, I have passed a long time of development. It's been bankruptcy. It's many times to be great
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" Before getting to this point, we are very difficult. It's not that I sell instant noodles. I have been rich. I have been cooking all the time. No matter how sick I am, I haven't stopped. Sister O's shop. I don't know how many times I have no money left with It's here, but I promise that I will be rich. I keep doing it until today. Not because we are good, but because we are good and we always find a solution for the shop
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I don't have to explain what we will order today because it's all the menu that many people have to order.
🍜 "Mama oh ho" (300 baht) hot noodles. Good ripe. Dark soup. Grilled chili flavor. But it's soft and smooth with milk flavor. Add the boiled machine to add fragrance. Full pot of pork around the shop. When you drink soup, I don't know how to make an impression, big shrimp, fresh squid, fresh eggs. The better.
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🐷 "crispy pork" (200 baht) crispy skin as the name of crispy pork. It's inserted in pork. It's soft and melted. Fried meat until crispy. It's enough to eat together. It's the heaven that we can buy. Who likes it. Sweet, add sweet sauce of the shop. Good. Never enough.
🐟 "Salmon salad" (250 baht) fresh salmon texture. Sweet, juicy, fresh, fresh, spicy salad with seafood juice of the shop that tastes cuddle days. Full of sour, sweet, salty. Another menu worthy of money
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And today I have news that I want to eat instant noodles. No need to wait until 5 pm because I just go to the shop from 16.30 pm. You can order instant noodles at the shop. The shop will adjust the opening time from 16.30 am-21.00 pm. Ready for sitting section. Only 2 per table. There is a hand wash gel for all customers and staff to wear hygienic masks. The queue is not very long. If you want to taste it, you can stop by. The shop is located near Sitson Nourishing I got it too. I can tell you that it's a must eat!
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🍴: sister o
📍: Cruss Road, Bangkok (Near Sitson Nambun School)
⏰: Open everyday 16.30 am-21.00 pm
🛵: order line man here! 👉🏻 https://bit.ly/2WB6aKl
⭐️: See more location and reviews 👉🏻 https://www.wongnai.com/restaurants/jaeo
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#Wongnai #WongnaiBacktoLife
Start living in New Normal cuddle together with Wongnai. Find out about restaurants from all over the country and share cuddle reviews at the Wongnai app ▶️ Free Download here >> http://bit.ly/2U0bdnsTranslated

【《金融時報》深度長訪】

今年做過數百外媒訪問，若要說最能反映我思緒和想法的訪問，必然是《金融時報》的這一個，沒有之一。

在排山倒海的訪問裡，這位記者能在短短個半小時裡，刻畫得如此傳神，值得睇。

Joshua Wong plonks himself down on a plastic stool across from me. He is there for barely 10 seconds before he leaps up to greet two former high school classmates in the lunchtime tea house melee. He says hi and bye and then bounds back. Once again I am facing the young man in a black Chinese collared shirt and tan shorts who is proving such a headache for the authorities in Beijing.

So far, it’s been a fairly standard week for Wong. On a break from a globe-trotting, pro-democracy lobbying tour, he was grabbed off the streets of Hong Kong and bundled into a minivan. After being arrested, he appeared on the front pages of the world’s newspapers and was labelled a “traitor” by China’s foreign ministry.

He is very apologetic about being late for lunch.

Little about Wong, the face of Hong Kong’s democracy movement, can be described as ordinary: neither his Nobel Peace Prize nomination, nor his three stints in prison. Five years ago, his face was plastered on the cover of Time magazine; in 2017, he was the subject of a hit Netflix documentary, Joshua: Teenager vs Superpower. And he’s only 23.

We’re sitting inside a Cantonese teahouse in the narrow back streets near Hong Kong’s parliament, where he works for a pro-democracy lawmaker. It’s one of the most socially diverse parts of the city and has been at the heart of five months of unrest, which has turned into a battle for Hong Kong’s future. A few weekends earlier I covered clashes nearby as protesters threw Molotov cocktails at police, who fired back tear gas. Drunk expats looked on, as tourists rushed by dragging suitcases.

The lunch crowd pours into the fast-food joint, milling around as staff set up collapsible tables on the pavement. Construction workers sit side-by-side with men sweating in suits, chopsticks in one hand, phones in the other. I scan the menu: instant noodles with fried egg and luncheon meat, deep fried pork chops, beef brisket with radish. Wong barely glances at it before selecting the hometown fried rice and milk tea, a Hong Kong speciality with British colonial roots, made with black tea and evaporated or condensed milk.

“I always order this,” he beams, “I love this place, it’s the only Cantonese teahouse in the area that does cheap, high-quality milk tea.” I take my cue and settle for the veggie and egg fried rice and a lemon iced tea as the man sitting on the next table reaches over to shake Wong’s hand. Another pats him on the shoulder as he brushes by to pay the bill.

Wong has been a recognisable face in this city since he was 14, when he fought against a proposal from the Hong Kong government to introduce a national education curriculum that would teach that Chinese Communist party rule was “superior” to western-style democracy. The government eventually backed down after more than 100,000 people took to the streets. Two years later, Wong rose to global prominence when he became the poster boy for the Umbrella Movement, in which tens of thousands of students occupied central Hong Kong for 79 days to demand genuine universal suffrage.

That movement ended in failure. Many of its leaders were sent to jail, among them Wong. But the seeds of activism were planted in the generation of Hong Kongers who are now back on the streets, fighting for democracy against the world’s most powerful authoritarian state. The latest turmoil was sparked by a controversial extradition bill but has evolved into demands for true suffrage and a showdown with Beijing over the future of Hong Kong. The unrest in the former British colony, which was handed over to China in 1997, represents the biggest uprising on Chinese soil since the 1989 pro-democracy movement in Beijing. Its climax, of course, was the Tiananmen Square massacre, when hundreds, perhaps thousands, of people were killed.

“We learnt a lot of lessons from the Umbrella Movement: how to deal with conflict between the more moderate and progressive camps, how to be more organic, how to be less hesitant,” says Wong. “Five years ago the pro-democracy camp was far more cautious about seeking international support because they were afraid of pissing off Beijing.”

Wong doesn’t appear to be afraid of irking China. Over the past few months, he has lobbied on behalf of the Hong Kong protesters to governments around the world. In the US, he testified before Congress and urged lawmakers to pass an act in support of the Hong Kong protesters — subsequently approved by the House of Representatives with strong bipartisan support. In Germany, he made headlines when he suggested two baby pandas in the Berlin Zoo be named “Democracy” and “Freedom.” He has been previously barred from entering Malaysia and Thailand due to pressure from Beijing, and a Singaporean social worker was recently convicted and fined for organising an event at which Wong spoke via Skype.

The food arrives almost immediately. I struggle to tell our orders apart. Two mouthfuls into my egg and cabbage fried rice, I regret not ordering the instant noodles with luncheon meat.

In August, a Hong Kong newspaper controlled by the Chinese Communist party published a photo of Julie Eadeh, an American diplomat, meeting pro-democracy student leaders including Wong. The headline accused “foreign forces” of igniting a revolution in Hong Kong. “Beijing says I was trained by the CIA and the US marines and I am a CIA agent. [I find it] quite boring because they have made up these kinds of rumours for seven years [now],” he says, ignoring his incessantly pinging phone.

Another thing that bores him? The media. Although Wong’s messaging is always on point, his appraisal of journalists in response to my questions is piercing and cheeky. “In 15-minute interviews I know journalists just need soundbites that I’ve repeated lots of times before. So I’ll say things like ‘I have no hope [as regards] the regime but I have hope towards the people.’ Then the journalists will say ‘oh that’s so impressive!’ And I’ll say ‘yes, I’m a poet.’ ”

And what about this choice of restaurant? “Well, I knew I couldn’t pick a five-star hotel, even though the Financial Times is paying and I know you can afford it,” he says grinning. “It’s better to do this kind of interview in a Hong Kong-style restaurant. This is the place that I conducted my first interview after I left prison.” Wong has spent around 120 days in prison in total, including on charges of unlawful assembly.

“My fellow prisoners would tell me about how they joined the Umbrella Movement and how they agreed with our beliefs. I think prisoners are more aware of the importance of human rights,” he says, adding that even the prison wardens would share with him how they had joined protests.

“Even the triad members in prison support democracy. They complain how the tax on cigarettes is extremely high and the tax on red wine is extremely low; it just shows how the upper-class elite lives here,” he says, as a waiter strains to hear our conversation. Wong was most recently released from jail in June, the day after the largest protests in the history of Hong Kong, when an estimated 2m people — more than a quarter of the territory’s 7.5m population — took to the streets.

Raised in a deeply religious family, he used to travel to mainland China every two years with his family and church literally to spread the gospel. As with many Hong Kong Chinese who trace their roots to the mainland, he doesn’t know where his ancestral village is. His lasting memory of his trips across the border is of dirty toilets, he tells me, mid-bite. He turned to activism when he realised praying didn’t help much.

“The gift from God is to have independence of mind and critical thinking; to have our own will and to make our own personal judgments. I don’t link my religious beliefs with my political judgments. Even Carrie Lam is Catholic,” he trails off, in a reference to Hong Kong’s leader. Lam has the lowest approval rating of any chief executive in the history of the city, thanks to her botched handling of the crisis.

I ask whether Wong’s father, who is also involved in social activism, has been a big influence. Wrong question.

“The western media loves to frame Joshua Wong joining the fight because of reading the books of Nelson Mandela or Martin Luther King or because of how my parents raised me. In reality, I joined street activism not because of anyone book I read. Why do journalists always assume anyone who strives for a better society has a role model?” He glances down at his pinging phone and draws a breath, before continuing. “Can you really describe my dad as an activist? I support LGBTQ rights,” he says, with a fist pump. His father, Roger Wong, is a well-known anti-gay rights campaigner in Hong Kong.

I notice he has put down his spoon, with half a plate of fried rice untouched. I decide it would be a good idea to redirect our conversation by bonding over phone addictions. Wong, renowned for his laser focus and determination, replies to my emails and messages at all hours and has been described by his friends as “a robot.”

He scrolls through his Gmail, his inbox filled with unread emails, showing me how he categorises interview requests with country tags. His life is almost solely dedicated to activism. “My friends and I used to go to watch movies and play laser tag but now of course we don’t have time to play any more: we face real bullets every weekend.”

The protests — which have seen more than 3,300 people arrested — have been largely leaderless. “Do you ever question your relevance to the movement?” I venture, mid-spoonful of congealed fried rice.

“Never,” he replies with his mouth full. “We have a lot of facilitators in this movement and I’m one of them . . . it’s just like Wikipedia. You don’t know who the contributors are behind a Wikipedia page but you know there’s a lot of collaboration and crowdsourcing. Instead of just having a top-down command, we now have a bottom-up command hub which has allowed the movement to last far longer than Umbrella.

“With greater power comes greater responsibility, so the question is how, through my role, can I express the voices of the frontliners, of the street activism? For example, I defended the action of storming into the Legislative Council on July 1. I know I didn’t storm in myself . . . ” His phone pings twice. Finally he succumbs.

After tapping away for about 30 seconds, Wong launches back into our conversation, sounding genuinely sorry that he wasn’t there on the night when protesters destroyed symbols of the Chinese Communist party and briefly occupied the chamber.

“My job is to be the middleman to express, evaluate and reveal what is going on in the Hong Kong protests when the movement is about being faceless,” he says, adding that his Twitter storm of 29 tweets explaining the July 1 occupation reached at least four million people. I admit that I am overcome with exhaustion just scanning his Twitter account, which has more than 400,000 followers. “Well, that thread was actually written by Jeffrey Ngo from Demosisto,” he say, referring to the political activism group that he heads.

A network of Hong Kong activists studying abroad helps fuel his relentless public persona on social media and in the opinion pages of international newspapers. Within a week of his most recent arrest, he had published op-eds in The Economist, The New York Times, Quartz and the Apple Daily.

I wonder out loud if he ever feels overwhelmed at taking on the Chinese Communist party, a task daunting even for some of the world’s most formidable governments and companies. He peers at me over his wire-framed glasses. “It’s our responsibility; if we don’t do it, who will? At least we are not in Xinjiang or Tibet; we are in Hong Kong,” he says, referring to two regions on Chinese soil on the frontline of Beijing’s drive to develop a high-tech surveillance state. In Xinjiang, at least one million people are being held in internment camps. “Even though we’re directly under the rule of Beijing, we have a layer of protection because we’re recognised as a global city so [Beijing] is more hesitant to act.”

I hear the sound of the wok firing up in the kitchen and ask him the question on everyone’s minds in Hong Kong: what happens next? Like many people who are closely following the extraordinary situation in Hong Kong, he is hesitant to make firm predictions.

“Lots of think-tanks around the world say ‘Oh, we’re China experts. We’re born in western countries but we know how to read Chinese so we’re familiar with Chinese politics.’ They predicted the Communist party would collapse after the Tiananmen Square massacre and they’ve kept predicting this over the past three decades but hey, now it’s 2019 and we’re still under the rule of Beijing, ha ha,” he grins.

While we are prophesying, does Wong ever think he might become chief executive one day? “No local journalist in Hong Kong would really ask this question,” he admonishes. As our lunch has progressed, he has become bolder in dissecting my interview technique. The territory’s chief executive is currently selected by a group of 1,200, mostly Beijing loyalists, and he doubts the Chinese Communist party would ever allow him to run. A few weeks after we meet he announces his candidacy in the upcoming district council elections. He was eventually the only candidate disqualified from running — an order that, after our lunch, he tweeted had come from Beijing and was “clearly politically driven”.

We turn to the more ordinary stuff of 23-year-olds’ lives, as Wong slurps the remainder of his milk tea. “Before being jailed, the thing I was most worried about was that I wouldn’t be able to watch Avengers: Endgame,” he says.

“Luckily, it came out around early May so I watched it two weeks before I was locked up in prison.” He has already quoted Spider-Man twice during our lunch. I am unsurprised when Wong picks him as his favourite character.

“I think he’s more . . . ” He pauses, one of the few times in the interview. “Compared to having an unlimited superpower or unlimited power or unlimited talent just like Superman, I think Spider-Man is more human.” With that, our friendly neighbourhood activist dashes off to his next interview.

Whenever I go to Tainan and tell my friends they are jealous, In a good way. If Taiwan is a cake, then Tainan is definitely the cherry on top. And sorry, I won’t mention all the beautiful places to visit here. Also - I will skip the fabulous historical part. I will go straight to the point - FOOD!

Recently, I was invited by the Bureau of Economic Development, Tainan City Government and NCKU Research and Development Foundation to a 3-day trip, and visited 20 shops. You can always count on the kindness and hospitality of the Tainan people. But don't worry, If I was invited, my camera was invited too, and that means I did my best to show off those places, and now I will pay back those nice people, and I am going to invite you on the trip too; are you ready?

PART 01 - When in Tainan, eat as the Tainanese do! - A guide to flavorful, popular (and English speaking) places serving Tainan food!

Taiwanese food is just extraordinary. Everybody loves it. No doubt about it. But now, you need to know that Tainan is the oldest city in Taiwan and because of that - the variety of foods is richer here than anywhere else. So I will introduce a few places around Tainan where you can get local food. So take your chopsticks in the hand and let’s commence our mouth-watering journey around Tainan!

子龍點鴨 (Zi long dian ya)
As a person born and raised in Europe, I am not really used to eating ducks the way they are usually served in Taiwan. I don't really like messing with bones. But here was a great surprise! They prepare meals removing bones. They sell duck with dried noodles or rice, and also have plenty of side dishes, too. The most special one is duck feet with cucumber, which is really good. Another thing is - the restaurant is located in a typical Tainan style neighbourhood near the old street, so after the tasty dishes you can stroll around there for a while.

磨磨茶 (Mo mo cha)
It’s a chic tea house waiting for you in one of the narrow streets downtown in Tainan (walking distance from the train station). The owner showed and let me make my own matcha from dry tea leaves. Usually tea shops are supplied by whole suppliers (importing tea in bulk). However, this is not the case here - the owner’s family has run a tea plantation for 3 generations; you can taste and say - the tea flows through his veins! They serve a whole variety of delicious teas from Taiwan, for instance: high mountain green tea, oolong tea, tea with fruit juice, milk tea, and more.

The place has stunning interiors that are simple, but you can feel a Taiwanese coziness inside. Momocha is a great place to sit and relax, read a book. Just enjoy your gourmet teas and let time stop for a while.

Apart from the teas and drink you can also find here food, such as Gua Bao. If you speak a bit of Chinese you will know that Han Bao (漢堡) is a word for hamburger. Basically, it's a burger but instead of bread they use a steamed bun. If you are in Tainan it's a must try. :)

禾記嫩骨飯 (Hé jì nèn gú fàn)
This is one very special Chinese restaurant. This place is particularly famous in Tainan because it’s already become a chain. Actually, the dishes are very simple - such as rice and meat, but…. the devil is in the details, and in this case it’s the special way they prepare their meats. Of course, that's the chef's secret, but they're delicious. The flag dish is braised pork with soft bones. And indeed the bones are so soft that you can easily eat them! Apart from that you can find other dishes, such as Braised Pork Noodles.

三船熱炒100 (三船の鳗丼 Sānchuán de mán jǐng)
100 stir-fried Taiwanese traditional food. You can see a lot of places with number "100" on the street in Taiwan and especially at night there are crowds feasting there. The number 100 in the name is not an accident here - it’s the price of most of the dishes on the menu - around 100$. Apart from Taiwanese delicacies - such a pig heart, intestines and so on, you can also order typical Japanese meals - such as freshly made sashimi, sushi. It’s worth mentioning that the owner is an eel farmer, so if you love this kind of fish, you will find great quality unagi here!

This is one of the five stories that are coming soon. Feel free to ask any questions you have, feel free to share and tag friends that haven’t been to Tainan… never, or not recently, and need to go there with you and… and…. and make sure you stay tuned because there are more stories coming soon!

More details:
子龍點鴨 Zi Long Dian Ya
Address: No.74, Zhengxing St., West Central Dist, Tainan
Opening hours: Mon - Fri 11:00-20:30 (Wednesday - day off) / Sat, Sun 11:00-21:00

磨磨茶 Momocha beverage
Address: No. 2, Lane 161, Section 1, Beimen Road, West Central District, Tainan City
Opening hours: 11:00-18:00 (Monday, Tuesday - day off)

禾記嫩骨飯 HOCHE Taiwanese Cuisine Flagship Store
Address: No. 60, Nanmen Road, West Central District, Tainan City
Opening hours: 10:30-21:00

三船熱炒100 San Chuan Stir-fried Cuisine 100
Address: No. 136, Kangle Street, West Central District, Tainan City
Opening hours: 11:00-14:00/17:00-23:00 (Monday - day off)

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Photography：高雄攝影 Amedee Photography
Youtube: https://youtu.be/94mq7OomzdA

Awesome fried rice with prawn & asparagus | Cơm chiên tôm bơ tỏi và măng tây | Chef Dan
HOW TO MAKE :
- Stir fry steamed rice with eggs, carrot and asparagus
- Prawn steamed with beer before stir fry with butter and garlic
- Add some burned noodles for better finish
Chào các bạn!
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