Looking forward to the roasted duck review! Love roasted duck! Just tried fat boy's, their bbq ribs tasted like canadian ham and that texture too, not good at all... i literally threw them away... i dun think their chasiu would be good neither... 😅
Soya sauce chicken is not rocket science ppl make them at home However I'm still looking for that perfect chicken I'll try 叙香元 I know the place, they charge 2 different price for BBQ pork Ur effort is greatly appreciated 👍
For authentic, traditional, nostalgic Hong Kong style Soy-sauce chicken, the use of ' Free-range chicken ' for the chicken flavor component plus the use of ' Rose essence wine ' in the marinade are prerequisites!! The addition of certain herbs, spices and aromatics to the soy-sauce marinade for added complexity and appeal to the end-product should be another essential step. Sadly, nowadays, products from most ' take-out ' places tend to be ' cut-corner and cheaper inferior ' products. These lack-of-efforts by the chefs/owners result in ' one-dimensional ' products that are visually un-appealing with just a bland, sweet taste component. Slight chewy, textural feel, primarily provided by free-range chicken is obviously missing! In their place,' overly soft, mushy cotton ' like texture from caged grain fed fowls! For better quality products, most ' restaurant ' versions are noticeably more superior in both taste and texture! Some of the commendable ones are from: Providential 9, The One Fusion and Grandeur Palace. My 2 cents!
![[多倫多好為食] 多倫多最強十五家燒臘店 - 燒鴨 (下集)](http://i.ytimg.com/vi/R6OK3-oR69A/mqdefault.jpg)
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由朝食到晚😮 試晒 15間真不簡單😅好彩有幫手試食👍忠記抵食，我每次去都要排隊、原來第四位食得過😋多謝三位試🐥團隊🙏🤗🌹期待燒鴨上映
好片好片 ！識食之人 ，評分公正 ！👍👍👍👍👍🥰🥰🥰🥰🥰💪💪💪💪💪
試食兵圍冇得彈 👍, 多謝妳們的努力, 又知道有兩間好吃的在我附近。期望下集燒鴨的結果, 牠便是我排在首位最喜愛的燒腊了。😋
還有, 片頭音樂趁埋画面甚有氣勢, 確實拍得愈來愈好了。👍👏
晚上睇你兩位食嘢真係好肚餓🤤
衷心感激你们的努力 我哋可以買到好味的豉油雞 更好的是在家附近。好期待睇下集😊🎉
辛苦你地幫大家試食了
覺得脾大都是大白雞脾，不過咁更可以反映店家的技術，點將易嚡口的白雞做到香滑，仲要有雞味
Another BBQ related topic!! Love it!
Thank you so much ❤😋😋😋😋🇨🇦
Good review ! Thank you ! I remember years ago the original Hong Fatt's soy sauce chicken was tastier than the current New Hong Fatt.
感謝三位，犧牲大你們，造福大大觀眾！😂❤
食到發夢So Funny😂 15間店舖，每天食一間都….食足15日厲害！寫個 （服 ）字俾你兩位👍👍
Nice job 🎉❤ Fully support 🎉❤
又係我, covid 前 D 鸡買 13 to 15 蚊隻 都是林林白鸡. 因要競爭 大部、份舖都係用白鸡.
Great job! Love your detailed analysis. What happened to the comparison with BBQ duck?
Still love your channel 💕
豉油雞，重點是豉油，不過雞如用白雞，龍江雞，走地雞，不同雞種也有大不同。
乙龍天的古法鼓油雞值得一試
I had the best 豉油雞. The chef retired in 2008. I haven't eat any 豉油雞 since.
有沒有試過魚港灣的燒臘？聽說質素也不差？
未試呀，將來有機會試吓。
再試燒肉和义燒👍😁😄😋
下次食粥！
Looking forward to the roasted duck review! Love roasted duck!
Just tried fat boy's, their bbq ribs tasted like canadian ham and that texture too, not good at all... i literally threw them away... i dun think their chasiu would be good neither... 😅
不是豉油走地雞,所以雞肉唔夠嫩滑及味道！
我食過最好食豉油雞，係新旺角那一間酒樓，不過是幾年前的事。
現在帝寶好難食！
又係敘香園第一大享又第二.要買你住边呀?去近的名次買,省油費呀!
喜欢烧腊,但不可能自己一间间去试.试过几家, 味道都是一般般. 多谢你们帮大家试吃.现在知道去哪里买烧味. 期待烧鸭, 烧鹅, 叉烧,烧肉.
叉燒與燒肉之前已有影片。可參考。下次要試吃別的食品了😛
Soya sauce chicken is not rocket science ppl make them at home
However I'm still looking for that perfect chicken
I'll try 叙香元 I know the place, they charge 2 different price for BBQ pork
Ur effort is greatly appreciated 👍
有冇啲豉油雞皮下有啫哩
我諗豉油雞嘅做法係唔會保存到肉汁凍。
🤤🤤😋🤤😋
見到你哋喺車廂入面試食，又想起當年你哋試食豬腸粉情景😂😂😂😂。
豉油鷄我好少買外賣，而且只喜歡食屋企做嘅，見到啲胸肉有點抗拒。不過好佩服你們，加油🎉
好勁，食咁多雞。睇怕聖誕唔好食火雞😂
下集仲有燒鴨！聖誕節要食齋！
Good idea
😋👍
多伦多最强豉油雞200%系红树林，系200%！
喂喂 如果你哋買鼓油批 , 它哋全是實實雪批 .
但如用全隻白鸡 , 亦是唔好食. 最好揾到間是用走地鸡種去鼓油隻嘢, 真一定好味. 隻鸡都贏晒 .
豪苑的豉油鷄十分好吃highway 16 orient bistro
千祈唔好幫襯光X佬買燒味，我親眼見到有老鼠嚮d燒味度跑來跑去，係今年夏天咁啱經過見到！
豉油鸡水分新水和旧水之分新水前色旧水深色。旧水沉鸡無味和肉汁会鞋。新水会够味好多
大亨不好吃 周日现金九折 你不提她就不给你打折🙃
會唔會食到糖尿病？
唔會😊
Alton Towers 個間N年前轉左手之後已唔好食, 唔駛試
😂😂😂
For authentic, traditional, nostalgic Hong Kong style Soy-sauce chicken, the use of ' Free-range chicken ' for the chicken flavor component plus the use of ' Rose essence wine ' in the marinade are prerequisites!! The addition of certain herbs, spices and aromatics to the soy-sauce marinade for added complexity and appeal to the end-product should be another essential step.
Sadly, nowadays, products from most ' take-out ' places tend to be ' cut-corner and cheaper inferior ' products. These lack-of-efforts by the chefs/owners result in ' one-dimensional ' products that are visually un-appealing with just a bland, sweet taste component. Slight chewy, textural feel, primarily provided by free-range chicken is obviously missing! In their place,' overly soft, mushy cotton ' like texture from caged grain fed fowls!
For better quality products, most ' restaurant ' versions are noticeably more superior in both taste and texture!
Some of the commendable ones are from: Providential 9, The One Fusion and Grandeur Palace.
My 2 cents!
敍香園係老店，大部分老華僑都知到老闆成家人都出名態度惡劣 lol
態度的確惡。我見過老闆不停 “指點“ 員工做呢樣做嗰樣。
本集食評只評論食物味道，我相信識途觀眾會自己決定幫襯定唔幫襯。
啲雞好難煮得又嫩又滑
豉油雞=豉油+雞? 急凍雞髀做豉油雞? 唔好嘥quota.
用雪雞批一定吾好食
最強???😂😂😂😂
有啲已經出哂名產品奇特,唔好介紹啦.
係呀千祈唔好信網上介紹，自己食自己知味道。