|[Volume 7 Issue 8, #1516]|
|噚日lunch去食釀豆腐, 覺得本來幾平嘅嘢, 依家賣到至少RM1一件, 都真係幾貴食.. 查實唔知大家有冇發現到, 用嚟釀入啲料嘅魚肉, 已經由原本嘅一大塊, 變成一薄片呢?? 以前咬落去係啖啖魚肉, 依家輕輕一撩就可以將呢片薄薄嘅魚肉同料分開.. 片魚肉變得另舍矜貴, 搞到我每次都食晒成舊料先捨得慢慢品嘗片魚肉, 哈哈!! 其實唔應該再叫做「釀」豆腐啦, 家下得返薄得可憐嘅一片魚肉喺面頭, 索性改名叫做「鋪」豆腐啦不如~~ :D|
|went to have "yong tau foo" (vege, toufu etc stuffed with fish paste) for lunch yesterday, and these supposed to be cheap stuffs are now selling at RM1 a piece at least, i think it's rather very expensive.. i wonder if you've actually noticed, that piece of fish paste used for the stuffing has from previously a big chunk, turned into now a think layer?? i still remember it was full of meat last time when we bite, but now slightly a pick you can separate the layer of meat from the vege.. that slice of meat has since become so precious that i will only slowly taste it after i have finished eating the vege, haha!! actually it shouldn't be called "yong** tau foo" anymore, but with just a pathetic layer of fish paste covering the stuffs, it should perhaps be called "pou** tau foo" instead~~ :D|
** NB: yong means stuff, pou means cover with a thin layer..
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