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2025-03-12
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每次來勝香園，必點一碗茄牛通。湯底喝得出是番茄原味，混了罐頭茄膏增加濃度，但不會過酸或死甜，像自家煮的版本。牛肉切得厚薄適中，口感偏軟，沒加嫩肉粉那種假滑感，搭配吸了湯汁的彈牙通粉，簡單卻耐吃。露天座位夏天熱到出汗，但阿姐手寫單、鐵皮棚下傳來的煮麵聲，反而成了老客習慣的日常風景。對面九記排長龍，這裡倒多的是街坊熟客，點碗通粉配凍奶茶，三十幾蚊搞定一餐，算是中環難得的親民價。蜜糖脆脆從學生時代食到而家，麵包烘到餅乾般脆，檸檬汁中和了蜜糖甜膩，咬落「喀滋」聲響，碎屑掉滿桌。阿姐手勢快，落單五分鐘就送到，熱辣辣食最正。呢度無冷氣無裝修，鐵皮檔傳足三代，檯凳擺到出馬路，午市逼滿OL同遊客。見過韓國客比手劃腳點餐，阿姐照樣笑笑口應付，呢份街坊味同效率，大概就係大排檔生存六十年的本事。食完抹抹嘴，望住對面歷史牌講緊孫中山，諗返自己由後生食到中年，個包同個檔口，味道竟然無變過。Regulars swear by the tomato-beef macaroni: a no-frills broth blending fresh tomatoes and canned paste, simmered
蜜糖脆脆從學生時代食到而家，麵包烘到餅乾般脆，檸檬汁中和了蜜糖甜膩，咬落「喀滋」聲響，碎屑掉滿桌。阿姐手勢快，落單五分鐘就送到，熱辣辣食最正。呢度無冷氣無裝修，鐵皮檔傳足三代，檯凳擺到出馬路，午市逼滿OL同遊客。見過韓國客比手劃腳點餐，阿姐照樣笑笑口應付，呢份街坊味同效率，大概就係大排檔生存六十年的本事。食完抹抹嘴，望住對面歷史牌講緊孫中山，諗返自己由後生食到中年，個包同個檔口，味道竟然無變過。
Regulars swear by the tomato-beef macaroni: a no-frills broth blending fresh tomatoes and canned paste, simmered to earthy sweetness. Thinly sliced beef stays tender without artificial softeners, clinging to springy pasta. The honey toast steals the show—crispy layers drizzled with lemon-kissed syrup, best devoured hot at rickety street-side tables. For 60+ years, this open-air stall’s kept its rhythm: handwritten orders, clanging woks, and banter with apron-clad “aunties.” Tourists snap photos of the tin-shed kitchen, while locals linger over HK$30 meals, savoring flavors unchanged since their school days.
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