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灣仔的元朗合隆潮州粉麵，呢到嘅特色配餸真係出面粉麵檔比較少見，就好似豬什類嘅豬心，豬脷，真。潮州風味我點了3拼粉麵，分別是鮮牛利、豬肉青 & 魚皮餃，搭油麵同白胡椒湯底。呢個湯底真係世一，唔太辣，今日涼涼地岩哂，又可以軀寒 。每一樣配料都非常新鮮，牛利的口感滑嫩，豬肉青的味道鮮美，魚皮餃外皮薄透，內餡鮮香。真係新鮮包，唔似冷藏個種魚皮餃 。油麵的口感彈牙，吸哂湯底的精華，呢個麵真係可以再encore🍜❤️環境比較懷舊風，綠色白色紙皮石，我都鐘意呢種80年代感 。lunch都超多人，證明真係好食！
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一直都好想試呢間元朗嘅豬雜粉。今日朋友過黎香港揾我，一於帶佢一齊去食啦。朋友都係豬雜嘅愛好者，幫佢叫咗個大嘅豬雜河。而我自己就因為太鍾意食牛筋牛腩，所以最後都無叫到豬雜，下次先啦。牛筋牛腩不過不失，最神來之筆係配豬油撈麵，一絕。叫果時都唔知叫豬油撈乜好？佢有麵/米/河/銀針粉/飯，糾結咗一陣，叫豬油撈麵啦。黎到一食，真係正，我個人覺得，豬油撈麵正過豬油撈飯。再加個足料五花茶，滿足。下次一定要叫豬雜粉食。
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Went to this Chinese noodle resto in Wan Chai for lunch with colleague..I ordered Small Pork Offal with Rice Noodle. The pork offal assortment included liver, intestine, lung, stomach, ear and tongue. The offal was slightly dry and tasted quite plain, seeming to struggle to absorb the broth's essence. The liver slices were thin. Luckily I selected White Pepper Soup for the soup base, which helped to elevate the flavour of the dish. My colleague ordered Beef Tripe and Pig Ear with Rice Noodle. She selected Soy Milk Pork Bone soup base, which had a white appearance. .The resto got popular during lunch hour. The price of the food was relatively cheaper compared to other options in Wan Chai.
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呢間潮洲鋪新開張幾個月左右lunch次次經過都見佢地排晒長龍搵日終於同男友嚟試下第一次食完覺得好食，所以有再嚟翻兜第二次第一次嚟叫左：🍽蠔仔泡飯個湯係白胡椒湯底，幾好味，少少辣味，d蠔仔都大粒同比得多，整體唔錯，可以encore🍽沙薑雞沙薑雞另外有比醬點雞食，但我通常唔點，試佢夠唔夠入味，雞肉有d鞋，個雞好淡味，似白切雞，唔掛得要靠點醬食，呢碟沙薑雞覺得好麻麻🍽牛筋腩正常水準，唔算好特別，筋位唔算好多，因為都“多肉”第二次再嚟食：🍽單餸 - 鮮牛肉 白胡椒湯 銀針粉個鮮牛幾好味，唔會"那"冧去冇晒牛味，同埋都比得幾多肉，白胡椒湯勁正，因為我鍾意白胡椒個辣味，飲左好多啖，冬天飲完暖笠笠，返到公司唔算口渴，味精應該唔重🍽3餸 - 魚片頭 黑椒牛丸 珍珠蠔 撈銀針粉魚片頭正常，黑椒牛丸就失望了，因為完全冇黑胡椒味，覺得似街邊好普通既牛丸咁，珍珠蠔係比泡飯隻蠔再細粒少少，就正正常常，銀針粉鋪頭加左少少豉油落去撈撈🍽上湯白蘿蔔蘿蔔正常貨仔，個湯係白胡椒湯底嚟
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😎位置方面，喺灣仔站行過去大概2分鐘，方便而且喺皇后大道中，絕對唔難搵，大大個綠色招牌！😎食物方面，梗係要食佢嘅胡椒湯，同米粉配搭非常好，而家天氣轉涼，食胡椒湯個人成個人暖笠笠，非常好！揀咗牛舌，墨魚丸同埋支竹，三個餸都非常好食，支竹再加胡椒湯底吸入佢本身精華嘅味道😎服務方面，上菜時間都幾快，大概5分鐘，覺得可以接受😎價錢方面，有好多個餸可以選擇我揀咗三個，$53，如果食飯嘅話就加15！我覺得食米粉類別嘅會比較抵
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