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- เผยแพร่เมื่อ 29 เม.ย. 2021
- Cheung Kee Congee has a history of 50 years. Thank you to the master for selflessly demonstrating the production process of Fried snacks, Sesame doughnuts , including the traditional exquisite craftsmanship of the secret recipe and the hand-made flour. After editing, it will be close to the whole process. Share with everyone without reservation, it will open your eyes!
Cheung Kee Congee stalls are only open on Saturdays, Sundays and the morning of public holidays during the epidemic.
Lam Tei Lam Tei Street Tuen Mun Lam Tei Street Market
goo.gl/maps/nGiVhxV8CJevFY3B8
This channel is not only aimed at sharing the food process toward public but also building up a communication platform toward all nation. If you have a chance to travel to Hong Kong in the outlook, hope this channel can be your food guide.
This video taking is directly requested by Food Mark. No transfer of benefits is occurred.
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新年快乐👍👍👍👍❤️🌷🌟🎧💐🌹🏆✨🍀💯🌺🎁👍👍👍👍🎉🎉🎉🎉
Siêu ngon và bắt mắt ❤❤❤❤❤
I want to ask aside to glotinous flour sugar water what else he put thanks
陰力，暗力，努力，耐性，專業精神。鼓掌
確實廚師的功力一流， 再次感謝你的分享 和支持🥰🥰🥰🥰🥰🥰
有報道祥記粉麵將於6月14日端午節後光榮結業，再次多謝他們過往默默的付出 th-cam.com/video/7WKjGGD-Dm8/w-d-xo.html
Real good documentary for showing the basic technic of making the old school chinese snack....!
每天都辛苦人手做油器,敬業樂業才可以,我想新一代不會有这樣能耐👍💪😋
謝謝你的分享，確實是一份辛苦的工作，聽說廚師每天凌晨2:00就開始備料，這份默默 堅持的耐力， 確實值得致敬。🥰🥰🥰🥰🥰🥰🥰
其實每一代人也有其優勝之特質及需要改進的地方。
我細細個由她媽煮粥食到佢女接手，當年媽煮粥，老豆做油器，現在呢個男佢當時係打工，溝咗過女接手埋檔口，以前隔離有間牛腩粉。
謝謝你的分享🥰🥰🥰🥰🥰🥰🥰
@@foodmark5556 以前街坊攞個保溫瓶，或碗去買外賣，所有油器即炸，隔離檔粉面又好食，叫個牛河，跟著係粥檔，加個油炸鬼都得，隔離重係公廁，現在小朋友沒見過，好有人情味
不是，己結婚!大哥哥己出左世!才來幫手，加上爸爸媽媽年紀都不少打算退休,女兒和女婿才來接手!
@@user-hg2gr5gq9g 對，哪沒錯啊，結婚後來接手，當年女都在檔口幫手，我在呢邊大，我我們認識也有可能。哥哥在檔幫手，手型十分大隻
操作台，放有面杖的桶是什么撒粉，
這是粘米粉，謝謝你的分享🥰🥰🥰🥰🥰
The oil looks really dirty.
That means you know nothing about cooking.
Dry powder fall into oil pot will become dirty easily, even the oil changed daily
成品里面是什么样子的？ 能不能展示一下
抱歉，未能提供，請見諒！🙏
凍水搓粉或熱水搓粉
多謝分享，我所見是凍水搓粉的🥰🥰🥰🥰
@@foodmark5556 Thanks
點解唔係溶咗糖先,倒落去搓的？
因为要快
可以给出配方吗？
抱歉，沒有配方，但透過足本實錄，或許可以掌握到配方以外廚師流露的經驗，謝謝你的分享。🥰🥰🥰
請問一 執 是什麼粉，等唔好太軟身。
是粘米粉 多謝你的分享和支持🥰🥰🥰🥰🥰
又讲解，全程看哑剧
@@foodmark5556 煎堆怎會是粘米粉？師傅用的是水磨糯米粉。
Cleaning don t
很大衛生問題。
用具和周圍衛生都很差，直接用手放，+送手汗
謝謝你的分享🥰🥰🥰🥰🥰🥰🥰
这就是有味道
No good no cleaning
On the side that woman is making rude remarks- very unpleasant to insult chef.
Thanks for your sharing 🥰🥰🥰🥰🥰🥰
Thanks for your sharing🥰🥰🥰🥰🥰🥰🥰
劣质油 颜色似酱油
鑊是生鐵做，所以比較深色，油是每星期全部換新油，而每日加半桶油，油是香港南順頂级菜油!我敢誇口，無乜邊間食肆可以做到!油是清的，不是混濁''傑撻撻"!
Dirty
A no cleaner 👎🏻👎🏻👎🏻👎🏻👎🏻👎🏻