鑊氣【亁炒牛河】2023年回顧

[@ChaitenPancholi]

CHEF YOU ARE GENUINENESS, YOUR WOK SKILLS ARE 👌 BRILLIANT. THANK YOU.

[@kimpark283]

The aroma is beyond belief. Absolutely heavenly.

[@topgun168]

位位師傅落豉油老抽先後都唔同，第三碟夠晒鑊氣

[@henrylee5916]

乾炒油 河

[@莊尚霖-u7d]

👍

[@mr.commander3947]

THE LAST 2nd method is the best,,,,

[@David-mb7pn]

最后一个黐晒镬太不应该🥱

[@hentsa1155]

What is the diameter of these woks ?

[@luia3911]

I like this dish but only if good Quality tender beef and fresh rice noodles are used, most Chinese restaurants in Australia use cheap beef therefore the meat is chewy .. not nice at all.

[@dannychui3523]

多種炒法都不离牛肉拉油同落老抽

[@stirfrybeefnoodle]

我以前細個見過一個炒法一氣呵成，全程大火先炒牛再落河之後再加芽菜，兜兩嘢再落韭黃再兜20秒搞掂上碟

[@好朋友好朋友-t8i]

3，4，1，都特別欣賞其他兩位真係唔識欣賞。

[@sonny99123]

第一個做法最傳統。 第三個牛肉河粉焦香味最夠。 第四和第五個落豉油老抽時間不對，整碟牛河太黑。

[@宥閎程]

香港GTR飆高測速器照不到

[@sysopr]

萬豪酒店總廚鄧家濠 - 亁炒牛河 ruclips.net/video/S_cVQqGCTQE/видео.htmlsi=P1Nxn_1Dz8A7qVPG&t=957

[@messineymar5940]

炒到獲邊出哂白煙都開盡哂火...

[@lookkingdisco]

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