退休香港大厨的小档口(陈记·湾仔烧腊王:丰台区西罗园南里68号2幢1层101),气哭旁边餐馆!
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被众多吃货私藏了很久的店,被我发现了!区区一个小窗口这么火爆,旁边家常菜老板怕是要气哭了!这家店究竟有什么名堂?
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这家店的老板,看起来是个很倔的“老头儿”,点完餐对我们说了几句听不太懂的“广普”,就扭回身继续剁肉。
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店里的小伙计说老板是香港人,在京伦饭店、中国会、渔阳饭店都担任过行政总厨,专攻粤菜。
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退休后不甘清闲开了这家小店,虽然一天只出两炉烧腊,但出品必须保持星级饭店的标准!
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陈师傅做叉烧,从不失手,叉烧排骨和叉烧肉,自从开业以来,没收到过一条差评。
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秘制叉烧只选用梅花肉,肥瘦均匀。表面擦了一层脆糖浆,又香又油亮!
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吃起来特别嫩口,不会觉得太腻,是淡淡萦绕舌尖的鲜甜滋味,浇汁儿后拌饭吃特别香。
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带脆骨的蜜汁烧排骨,只用猪小排。小小一块,虽然吃起来没有叉烧肉过瘾,但是贴骨肉连着咯吱咯吱的脆骨,别有一番滋味。牙口儿好的伙伴,一定要试试!
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黯然销魂的秘制烧鸡翼,强推!我一人干掉了4只。刚出炉的鸡翅膀红亮诱人,外皮焦焦的。
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烧鹅每天现烧现卖,洗净、腌制、吹气、烫水、风干、烤制要耗费大把的时间,慢工出细活儿。
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选用黑棕鹅,每只都很肥美。刀起刀落,刀刀下去都是汁水横流!
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最重要的一道工序就是淋上灵魂卤汁,顺鹅皮而下,浸润鹅肉,光是这点汤汁,我能干掉一碗米饭。
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单独先吃皮,是只有老广才知道的吃法,这倒是和北京烤鸭有异曲同工之妙。烧鹅皮更薄,油脂更精炼。
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陈师傅的烧鹅相比其他餐厅,还有一个特点,就是外皮特别酥脆,发亮且透光,皮脆且肉实。
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好吃的烧鹅一定要趁热吃,一大块肉蘸上酸梅酱,减少刚出炉的油腻感,既开胃又下饭。
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玫瑰豉油鸡
制作之前,鸡肉要用一种名叫玫瑰露的酒浸制。一开盖豉油的香味就涌入鼻腔。拿上一大块,撕着吃才够爽!细细咀嚼还能尝出玫瑰的清香味,一点也不柴。
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澳门烧肉
这是小时候看TVB馋哭我的烧肉!猪皮烤的特别脆,师傅切肉,刀刀都能听到咔嚓声。
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肥瘦相间的猪五花,蘸白糖是标准的澳门吃法。但陈师傅推荐我们蘸上黄芥末酱,相当解腻提味儿,一点点足以唇齿留香。
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ps. 店里所有烧腊,每天上午10:30和下午16:30新鲜出炉~