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2022-08-20
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🍜松葉蟹肉蟹膏軟殼蟹拉麵Matsuba Crab Meat and Paste Reman with soft shell Crab 由這個非常之長嘅名字，就知道呢一個拉麵嘅蟹量十足。拉麵上放上原隻軟殼蟹，相當有氣派。除咗基本拉麵材料，如紫菜，海苔，蔥花等等，更加入蟹味噌，再於拉麵上放上松葉蟹與肉蟹膏，確保蟹肉同蟹味都一應俱全，令味覺得到享受！You can probably tell from this very long name of the ramen, that you can expect various kinds of crab ingredients in one single bowl of ramen. The whole crab soft-shell is served on the ramen, trying to steal the show. Apart from the essential ramen ingredients, such as seaweed, green onion, etc., the ramen is seasoned with
Matsuba Crab Meat and Paste Reman with soft shell Crab
由這個非常之長嘅名字，就知道呢一個拉麵嘅蟹量十足。拉麵上放上原隻軟殼蟹，相當有氣派。除咗基本拉麵材料，如紫菜，海苔，蔥花等等，更加入蟹味噌，再於拉麵上放上松葉蟹與肉蟹膏，確保蟹肉同蟹味都一應俱全，令味覺得到享受！
You can probably tell from this very long name of the ramen, that you can expect various kinds of crab ingredients in one single bowl of ramen. The whole crab soft-shell is served on the ramen, trying to steal the show. Apart from the essential ramen ingredients, such as seaweed, green onion, etc., the ramen is seasoned with crab miso, a generous amount of Matsuba crab and meat crab paste. It definitely guarantee a rich crab taste!
🦀甲羅燒
Crab Miso Korayaki
甲羅燒是日本傳統的濱燒美食。日本人在海岸旁邊用爐火將海產燒熟，由於即捕即煮，所以味道特別新鮮可口。而甲羅燒更是物盡其用，把蟹膏和蟹肉放在蟹蓋上燒來吃。我特別喜歡
餐廳以烤多士配甲羅燒，香脆嘅多士搽上蟹膏蟹肉，加上蔥花同生雞蛋，味道層次極豐富。
Kora-yaki is a traditional Japanese dish. Japanese cook the seafood next to the coast right after the produces are fished from the sea. As a result, the freshness remains. Karo- yaki makes the best use of the crab shell, which is used as a container of crab paste and crab meat. I especially like the toast that served with the Kora-yaki. Slathered with crab paste, crab meat, chopped green onion and raw eggs, the toast gives the richest textures one can imagine.
張貼
