Luk Yu Tea House

The name is very distinctive, the taste is authentic, the service is very warm and thoughtful, the price is a bit expensive, but understandable

Having been in Hong Kong for so long, it is the first time to have dinner at Lu Yu Teahouse. The advantage of coming with regular customers is that friends can order all the hard dishes without having to look at the menu. [Cooked cloud leg pigeon slices] The cloud leg slices here are cut into thick slices. They are slightly sweet at the beginning, and then the salty fragrance overflows. The pigeon meat is boned and fried with mushrooms. There is not much fancy, and it shows the original taste of the ingredients. [Stewed Apricot Juice White Lung Soup] The pig lungs are processed very well, smooth, without any smell. The apricot juice is thick and fragrant. The soup is stewed in raw water without any seasoning. Drink two bowls even. [Shrimp toast] It is fried immediately. The bread is crispy and delicious. The original prawns are fresh and tender, and they are served with homemade sweet and sour sauce. The sweet and sour sauce can be deep-fried, so delicious. [Pineapple Sweet and Sour Pork] I always like to eat sweet and sour pork. Each piece of meat here is just fat and thin, and the fried is very crispy. Each piece is wrapped in a very even sweet and sour sauce. Add bell pepper and fresh pineapple to add the finishing touch. [Zhajiang Lo Mein] I have not been very interested in Cantonese Lo Mein, but this dish is also full of praise. The thick noodles are watered with scallion oil and the meat sauce is placed aside. The meat sauce is a bit sweet and the noodles taste first-class. [Crispy Glutinous Rice Chicken] The portion is full, and it is a whole when it is served, and the waiter cuts it open in front of his eyes. The skin of the chicken is crispy and the meat is tender, and the glutinous rice also contains chicken pieces, which is fragrant. The only thing I think is that the portion of glutinous rice is too big. In addition, I ordered fish and seasonal vegetables. Although they are not as impressive as the above dishes, the products are not too picky, and they all taste good. Dessert called a large portion of [Walnut Dew] and ended perfectly.

Goof good good!

专门跑过来中环这边喝早茶。由于不是在大马路边，跟着导航也没有找到，后来是附近问人，别人指路找到的。门口就很怀旧，不知道是阿拉伯还是印度人做门面，听说是这里的特色，无论是大门还是楼梯以及大厅的陈设都特别怀旧，加上服务员上每个点心都是背着一个盘，每次出一款点心，形式很特别~༓༓༓༓༓༓༓༓【叉烧包】这个叉烧包真的好吃！无论是包皮发起的松软度和叉烧的香味，香甜得来叉烧味也很香，推荐！【猪肝烧卖】真的是第一次吃这样的搭配，猪肝包着里面还是一块肉丸，猪肝切得很厚，口感比较饱满，不过猪肝本身的味道好像不是很突出，加上烧卖馅儿一起吃，其实有点腻。【滑鸡球大包】这个是招牌，但是真的很大一个包，里面是鸡球肉搭配一个熟的蛋，也挺香的，就是感觉吃来几个类似的点心后，味道感觉都差不多，不过由于是特色，也推荐点来吃。感觉习惯了吃什么就在菜单上勾什么，到这里要好像等推车上点心一样，不知道下一个点心是什么，虽然也挺有趣，不过就是有点不方便吧，尤其是赶时间的游客。而且总体来说，价钱还比较高，作为喝早茶来说，两个人这么吃下来就要300多港纸。加上都是各种包，特别饱肚，感觉没吃多少款就吃不下了。不过作为体验特色的话，还是可以来踩点打卡~

据说是中环最有名的茶餐厅，去了之后觉得也就那么回事

有名的茶室，味道很好，到港必到。

香港老字号了，基本都是本地人！

[环境]陆羽茶室，古色古香的茶楼装潢，门廊桌椅台凳都散发着年代的气息和老派打磨的油亮，晕黄的灯光调出一副上世纪五六十年代香港老茶室的模样。[服务]侍应生都是穿着白布褂的阿叔阿伯们，后厨送餐的是老阿姨。老主顾特别多，老外也不少，满满的街坊邻里人情味。菜单一周一换，能吃上什么得看缘分。 ​「酿猪润烧卖」妥妥的老味道，猪润滑嫩爽口，猪肝味儿浓郁。「叉烧包」老传统的，一笼一只，叉烧蜜甜。「蚝汁鲜竹卷」汁水丰润，味足爽滑。「雪耳南杏露」这道适合女生吃，甜而不腻，杏露香郁，雪耳料足。茶点40-70港元，饭面排骨等则要100-200港元。

米其林推荐餐厅，1933年开业，后搬到现中环的陆羽茶室，一直给人拒之于千里的感觉，相对于添好运3元一位的亲民茶水费，这里的33一位真是名副其实的富豪饭庄，门口外籍护卫，店内服务员都是有年纪的大叔，内部吊扇壁画酸枝木家具就怀旧感十足！点了招牌的滑鸡球大包，还有脯鱼虾烧卖和云腿三丝筒！

老香港风格的茶餐厅，非常值得推荐。位置：兰桂坊附近的士丹利街（看到莎莎，对面马路一直走就OK）。有小小的三层，布局都是老字号，服务员也看似老港人，而且和你沟通好像很为店自豪。最值得评价是美食：滑蛋虾仁饭（虾大大，是上海任何一家茶餐厅不能比的，好味道）、咸鱼蒸肉饼（虽然咸鱼小小一块，但味正，小时候臭香鱼味，喜欢），炒油菜（就是橄榄菜，入味）。温馨提醒：每位需要茶水费33/人，总体消费（香港物价高）就是这样。（见图）