High-quality side dishes that have been carefully managed for half a century

Recently I went to a Chinese restaurant with a long history in Hong Kong with my friends You will understand after eating Why is it already full of diners before dinner time The quality of the food is superb ✨Pepper and salt osmanthus mussels Looks like it was salt and pepper squid beard? In fact, they are fresh osmanthus mussels It's crispy and refreshing. I don't eat fried food on weekdays I can't stop eating ✨Mountain Thief Stone Pot Oysters Selected fresh barrel oysters. They are big, full and crispy Japanese mountain thief sauce With Korean-style preparation ✨Double Winter Lamb Brisket Pot This time we came for the lamb brisket pot Selected fresh lamb loin There is no sweetness at all, the meat is tender and the skin is thin enough Also added a portion of Japanese fried rice to replace the cheap bean sprouts It can thoroughly absorb the essence of the broth ✨ Fried fish skin with golden sand The worst thing about fried fish skin is that there is a smell of oil In addition to being crispy ✨Steak spinach with mushrooms The autumn wind blows Incorporate the sausage and mushroom pieces into the spinach The taste and texture go well together ✨Tai Bai Drunken Bacon Fresh bacon The best pairing with wine #Top Good Seafood Restaurant #Tsim Sha Tsui Food #Restaurant #Lamb Pot #Autumn and Winter Food #Half Century Restaurant #Chinese Cuisine #Cantonese Cuisine #Hong Kong Shopping #Hong Kong Photo #Hong Kong Travel #Hong Kong Must Eat #Store Visit #Hong Kong Good Places #Recommended Food #Food #Hong Kong Good Places #Photo #Good Food #Food