Shengji&#39;s wonton noodles to taste. Put the traditional French, the soup is sweet, and there is a fishy smell on the ground. The noodles are super cool and have just cooked. Four wontons, prawns are chopped three old, pork is less, 28 proportions, there are shrimp seeds in it, and the food is delicious. $36, well-deserved, chicken wings are not bad.

Sheng Ji

Four Seasons Hotel Longjingxuan in Central has a very good taste. The quality of snacks is generally very good. But in terms of service and cost performance, I personally prefer Tianlongxuan. I believe that good and bad can&#39;t escape your eyes. The taste is not good.

Trip Gourmet Awards

Top 53 Fine Dining 

Large class building The Chairman Restaurant. The appointment also has to be ranked. It feels like buying a horse in the middle of the order. Although the day is windy and rainy, there are still people who are diligent in beef dried takeaway. They send a nine-rufang, but they are not damaged. Everyone is interested. From the front dishes to the desserts, they are all of the best. I look forward to coming again next time!

Love their pre-dinner bread very much. Two flavors of bread paired with two flavors of butter sauce. Hungarian beef soup is delicious although shallow at night, and the beef inside is very cooked.

The surrounding environment is an office building, the environment is relatively high-end, is the first choice for morning tea, you need to book a reservation first, usually there is almost no place, pour tea, serve, clean up service is very fast, fried chicken is crispy, lobster rice, soup base is very strong, with fried pot bar, crispy and delicious, three layers of meat skin crispy, One bite, abalone juice chicken feet, sausage powder, beef, shrimp dumplings are very delicate, radish cake is limited by the annual goods, very popular, next time you can buy some as a hand letter, very suitable, really recommend.

Top 32 Local Restaurants

The strong Japanese style, the masters feel very serious, professional, not much location, so the service is basically very satisfactory, the ingredients are very fresh, you can recommend according to the taste, seagulls, sea urchin warships, jade roast, tea bowl steaming, etc., too much, that is, the weight is not much, slowly, It can take hours to eat, meals also include drinks, the price is quite expensive, but very creative, worth trying.

This restaurant is located on the fourth floor of Landmark Plaza in Queen&#39;s Road, Hong Kong. It is a Michelin Samsung restaurant. This restaurant has been awarded the title of Michelin Samsung Western Restaurant for many years. It is also the most star-rated Western restaurant in Hong Kong and Macau. It is mainly French cuisine. All are exquisite private dishes. The fourth floor is the main restaurant, and its downstairs is its own cake shop. The restaurant has its own private elevator upstairs, but it is a bit hidden. Unfamiliar guests do not know this open secret. The restaurant has only two high tables for four people, most of the guests can only sit at the bar, the middle is an open kitchen, and then all the guests sit around this kitchen, only three sides have a table, the other side is connected to the undisclosed kitchen. You can&#39;t put too much on the table if you sit at the bar, and your personal belongings can be hung below each seat. Lunch package starts from HK$499 plus 10% service fee. There are three dishes, antecedents or soup, main dishes and desserts. After the guests arrive, there will be a basket of bread, about one basket for every two guests. If you come alone, they will also provide you. The restaurant has its own toasting equipment, all bread is freshly baked according to the arrival time you booked, and it is warm, very fragrant and delicious when served. Can climb the title of Michelin, the product can be imagined, the ingredients are absolutely fresh, I want a beef main dish, I have never eaten such a beef with beef taste, are imported meat, cooking fire and technology are very particular, the chef will decide how much ripe to cook according to the meat quality, Try to treat guests with the best quality food.

盛记的云吞面要尝下。摆法传统，汤底甜，有大地鱼味。面超爽，达到刚刚熟地步。四粒云吞，大虾切碎三大旧，猪肉少，二八比例，内有虾籽，食落好味。$36，名不虚传，鸡翼也不错。

斜坡上，一排户外的大排档。先是看见&ldquo;盛记&rdquo;招牌下&ldquo;蔡澜推荐&rdquo;，然后有&ldquo;2017年携程美食林&rdquo;。一大张菜单就在桌上，有腰果肉丁、白灼猪什、豉椒粉肠。好则好矣，只是香港的七月流火，盛夏季节在没有空调的环境用餐有点受罪。

On the slope, a row of outdoor stalls. First, I saw the &quot;Shengji&quot; signboard &quot;Cai Lan recommended&quot;, and then there was &quot;Ctrip Food Forest 2017&quot;. A large menu is on the table, with cashew pulp, white burning pig shreds, and pepper sausage. Good, good, just Hong Kong&#39;s July fire, summer festival in the air-conditioned environment is a bit guilty.

盛记的云吞面正正常常，面爽汤热没有碱味。炸两原来都好ok的。最后值得一提是加5蚊有杯姜汁薏米水，味道简直无得顶，料足味道可口，五蚊柴火材料心机都值啦。

Shengji&#39;s wonton noodles are often right, and the noodles are hot and there is no alkaline smell. The fried two were ok. Finally, it is worth mentioning that 5 mosquitoes have a cup of ginger juice glutinous rice water. The taste is simply not topless. The ingredients are delicious. The five mosquito firewood materials are worth it.

来到盛记所在的这条街，这才知道这里超多东西吃，有很多餐厅中午才开，那就是需要排队的那种，盛记这个挺出名的大排档果然也是生意不错。因为一直营业到晚上，中午也有碟头饭，所以除了游客之外，很多附近上班的人来吃。因为早餐吃的过饱，但也没特别饿，所以点的东西不多。点了一碗鱼汤，因为看着隔壁拼桌的大叔吃的很香的样子。结果来了以后，的确不错，汤汁清淡，鲜美，但是份量就小了，里面有虾和贝类，还有蔬菜等等，都是比较新鲜。椒盐鱿鱼是我喜欢的味道，辣辣的感觉很棒，小白菜炒得好有wok气，也带一点小辣，估计是之前刚炒了辣菜。整体来说，盛记的位置和环境应该算是排挡中相对较差的，正在午时，人越来越多的时候，周围的油烟味就开始特别大，对于四面都是高楼的香港来说，确实污染还是比较严重的。作为茶餐厅和大排档，的确是完完全全由香港发明，属于本地最平民化的饮食场所。尤其是茶餐厅，代表了香港人的价值观，速度快、配搭多、价钱要实惠。大排档在二十世纪五六十年代非常兴旺;至1970年代，数目减少。从上世纪五十年代起，港府发出固定摊位小贩牌照规管，相比别的路边摊，大排档的牌照是一张大纸，需要装裱起来，挂在当眼位置，因而称为&quot;大牌(大牌照)档(档口)&quot;，后传入内地多写作&quot;大排档&quot;。如今在香港所剩无几的大排档，属于是最后的拍档时光了，即使环境再不好，以后可能感受的地方并不多，所以在香港吃大排档，需要耐心去排队，静心去等待，然后和别人还要拼桌，即使是陌生人。

When I came to the street where Shengji was located, I knew that there were a lot of things to eat here. There were many restaurants that opened at noon, which was the kind that needed to be queued. Shengji, a famous food stall, was really good business. Because it has been open until the evening, there are also dishes at noon, so in addition to tourists, many people who work nearby come to eat. Because breakfast was over-full, but not particularly hungry, there were not many things to order. I ordered a bowl of fish soup because I looked at the uncle who was eating the table next door. After the result, it was really good, the soup was light and delicious, but the portion was small, there were shrimp and shellfish, vegetables, etc., all fresher. Salt and pepper eel is my favorite taste, spicy feeling is great, the cabbage is fried well, there is wok gas, but also a little spicy, it is estimated that it has just fried spicy dishes before. Overall, Shengji&#39;s location and environment should be considered relatively poor in the gear. At noon, when more and more people are coming, the smell of oily smoke around them starts to be particularly large. For Hong Kong, which is full of high-rise buildings on all sides, the pollution is still relatively serious. As a tea restaurant and food stall, it is indeed completely invented by Hong Kong, and belongs to the most common eating place in the local area. Especially the tea restaurant, which represents the values of Hong Kong people, is fast, has many matching, and the price is affordable. Food stalls flourished in the 1950s and 1960s; by the 1970s, numbers were reduced. Since the 1950s, the Hong Kong Government has issued fixed stall hawker licences. Compared with other roadside stalls, the food stall licence is a large piece of paper that needs to be installed and hung in a prominent position. It is called &quot;big brand (big license) stall (stitch)&quot;, and then passed into the Mainland to write &quot;food stalls&quot;. Now there are few food stalls left in Hong Kong, which is the last time to be a partner. Even if the environment is not good, there are not many places that may feel in the future, so eating food stalls in Hong Kong requires patience to queue up, meditation to wait, and then fight with others, even strangers.

香港的大排档是&ldquo;买少见少&rdquo;，因为食环署多年期就规定了这类污染环境的食肆不能再发牌（就是授予营业执照），而且现有的持牌人一旦身故，牌照就要收回，不能传给或出售给其他人。这间盛记中午就开始营业，但第一次经过的时候是11点半，桌椅都没摆开，老板才一副刚开铺的样子，我也没做过相关攻略，所以也就没留意。再到盛记，是在香港打拼的表妹介绍，说很多香港白领下班后都喜欢到这来，觉得&ldquo;够风情&rdquo;。坦白说，在一条逼狭的巷子中摆N张折叠桌，巷子还是在斜坡上的所以每一张桌子下面都要垫几块砖以保持平衡，周边楼宇的空调水经常会溅到顾客身上，而且还经常得等位，来这里吃，也就图个&ldquo;风情&rdquo;了。出品跟广州的大排档没啥太大区别，但价钱就是好几倍，最坑爹的是，伙计建议每人点一只元贝，想着再怎么贵都是3、40元一只，难得和朋友聚餐，也就没详细问（主要是伙计兼老板忙得不可开交，一副你还不快点点餐就快滚蛋的样子）。结果结账快500元，3只元贝收了将近300元！唉，建议各位，脸皮什么的，厚点没关系，一定要问清楚价格再点所谓的海鲜（其他菜是明码标价的，但每一样份量都很小）。

Hong Kong&#39;s food stalls are &quot;unusual to buy&quot; because the FEHD has for many years stipulated that such environmentally polluting restaurants cannot be licensed (that is, the business licence is granted), and the licence must be withdrawn once the existing licensee dies and cannot be passed on or sold to others. This Shengji opened at noon, but the first time it passed was 11:30, the tables and chairs were not opened, the boss just opened the appearance, I have not done relevant strategies, so I did not pay attention. Then to Shengji, is the introduction of a cousin who is fighting in Hong Kong, saying that many Hong Kong white-collar workers like to come here after work, feel &quot;enough style&quot;. Frankly speaking, there are N folding tables in a narrow alley, and the alley is still on the slope, so a few bricks must be cushioned under each table to maintain balance. The air-conditioning water in the surrounding buildings often splashes on customers, and they often have to wait in place to eat here. It also shows a &quot;style&quot;. The product is not much different from the food stalls in Guangzhou, but the price is several times. The most pitted thing is that the buddy recommends that each person order a yuan shell, thinking about how expensive it is to be 3, 40 yuan a, rare to have dinner with friends, and did not ask in detail (mainly the buddy and boss are too busy to pay, You don&#39;t have to order a meal quickly and get out of the way). As a result, the checkout was almost 500 yuan, and the 3 yuan shells received nearly 300 yuan! Alas, I suggest you, it doesn&#39;t matter if you have a thick face or something. You must ask the price and order the so-called seafood (other dishes are clearly priced, but each portion is very small).

香港三家热门大排挡#香港美食 #香港攻略 #香港

Hong Kong&#39;s three popular stalls #Hong Kong Food #Hong Kong Raiders #Hong Kong

在中环一带的某一条小巷子里面，隐藏着厨艺出色的大排档&mdash;&mdash;盛记，有很多次，我站在那上山的手扶电梯上往下看，都见到这家大排档坐满了人，生意很好，终于有一次，我来试一下了。在一条巷子里面，可以想到位置有多少，一切都是那么的简单，桌子一字排开，放几张凳子就可以坐了，由于一边是水沟，所以我坐着感觉都是斜的，菜式只有一张纸，但是肉鱼，简单海鲜都有，令我惊讶的是居然还有龙虾，不过在这里，一个大排档，我真是不敢点龙虾，就是怕做的不好吃。我感觉在香港这里，一定要试试炒牛河，要了一份干炒的，难得的是居然不是很油，就算是吃到底的，也没有一大泼油泡在那里，而且牛肉片很多，炒得也很嫩，尽管下的油不是很多，但是河粉一点都不会干，锅气很足，当然，我当时就坐在炒炉前面的那一张桌子，看到里面都是红红的烈火，一会儿轰的一声，然后火舌又冒了出来，我感觉吃炒河粉，一定要火旺，炒起来锅气够才好吃。番茄红衫鱼，大大的一条红衫鱼，先是炸过，表层的皮变得金黄色，然后再放下番茄炆，番茄一定要切得大大块，要不一煮，番茄就全部变成番茄汁了，就变成了番茄汁泡红衫鱼了。这里讲的还是功力，一定是要靠厨艺了。听说这里逢星期天休息，看到大厨经常身水身汗的，只有他一个人就炒，辛苦了。

In a small alley in the middle ring area, hidden the excellent food stalls Yuan Shengji, many times, I stood up and down the elevator up the mountain, I saw this food stall full of people, business is very good, finally once, I came to try it. In an alley, you can think of how many positions there are. Everything is so simple. The table is arranged in rows and a few stools can be seated. Because there is a ditch on one side, I feel that I sit and feel slanted. The dishes are only one piece of paper, but there are meat fish and simple seafood. To my surprise, there are lobsters, but here, a big stall, I really dare not order lobster, is afraid of not tasty. I feel that here in Hong Kong, I must try fried Niuhe, I have a dry fried, the rare thing is that it is not very oily, even if it is eaten to the end, there is no big splash of oil soaked there, and there are many beef slices, fried is also very tender, although the oil is not a lot, but the pho will not dry at all, The pot is very full of gas, of course, I was sitting in front of the fried stove at the table, saw the inside is red fire, a while roar, then the fire tongue came out again, I feel that I eat fried rice noodles, must be hot, fried pot gas enough to eat delicious. Tomato red shirt fish, a big red shirt fish, first fried, the skin on the surface becomes golden yellow, and then put down the tomato stew, tomato must be cut in large pieces, or boil, tomatoes will all become tomato juice, become tomato juice bubble red shirt fish. The skill here is still to say, it must depend on cooking skills. I heard that the chef is resting on Sundays, and I see the chef often sweating. He alone is fried. It is hard work.

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Recommended for a six-course vegetarian lunch ($1180), the price is already tea-packed, and chef Vicky cleverly combines fruits and vegetables with French cooking technology to take the vegetarian food completely to another level, admiring. Chinese and Western combination vegetarian menus, the variety of fruits and vegetables used is very large, fried potato horn with black truffle, French-style egg tart, smoked baby vegetables, fried mushrooms, nine-year-old sweet lily with bamboo shoots and Japanese bamboo shoots, white asparagus, tomato competition rot bamboo, Braised monkey head mushrooms and other ...... flavor and display have surprises.

VEA, creative and creative dishes. Sure enough, beautiful and tasteless. Recommend Small bites, Alaskan King Crab, Mackerel, Grilled Cheese, Sea CucumberRacan Pigeon, Bird&#39;s Nest, Mignardises plus Chrysanthemum Tea.

Although it may be a bit exaggerated to cross the sea to eat it, we did find it through the streets and alleys, and we also encountered a holiday break to eat closed doors, and we arrived at noon but we saw the gold signboard &quot;shangtang Niu Shuang ~&quot; sold out... Think about it is too cow! But people are really very capital and arrogant... Have you ever eaten such a soft but chewy beef tendon? Have you ever drunk such a delicious and mellow soup head? And let me and Zaizai order three cups of stocking milk tea... oh yeah! Look, someone really dragged the trolley box not far away. The result, naturally as we are, let&#39;s licket, licking your mouth, and leaving one step back...

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