Tai Po in Hong Kong has always been a multi-cuisine, such as Qunji clear soup belly, Toki and Shiji's fried pork rib noodles, slippery sesame paste, etc., and the list goes on.
Recently, in Tai Po Market, a chao-style noodle shop called Da Fang Restaurant, which can sit more than 30 people, sells fish egg powder, beef brisket noodles and so on.
Shop master Zhong Tengda, 65 years old, from Chaozhou, has been in the industry for forty years, his best is to squeeze the cuttlefish balls by hand: "The cuttlefish balls are made by me all the time, first of all, the cuttlefish is thawed, thawed and washed, and then re-refrigerated." Refrigerate, then put into the machine to beat into fish glue, and then squeeze by hand, the last step is to cook. ”
A few simple words to speak, but in fact, it takes 4 hours to complete, and about 400 grains are squeezed out by human hands at a time, and the grain size is uniform.
The cuttlefish balls in the market generally add powder, water, and even pork to enhance the taste change and texture of the cuttlefish balls, but Master Zhong pays great attention to the taste, only using cuttlefish fillet, diced ink slices, horseshoe, celery and salt to taste, the original taste.
Cuttlefish balls are umami and smooth, and the food is of high quality.
You can sell 80 bowls of cuttlefish ball noodles ($38) a day, and many neighbors are already familiar customers.
Another sign is Bunsha belly powder / noodles ($48), Beng Sha brisket with American beef brisket, the cost is cheaper, but with noodles, southern milk plus a variety of secret spices, simmered for about an hour, the master also handled well in advance, cut away excess fat, the entrance is soft, "Bunsha brisket these days are only twenty or thirty parts, sold out without." ”
Although it is a Teochew noodle shop, the wonton noodles in the small shop are also quite thoughtful, following the method of hand-cutting fresh pork head in the 1970s and 1980s, with gravy in the mouth, mixed with sea shrimp, and wrapped in the wonton skin produced by the local flour noodle factory.
Hand-cut shrimp wonton powder/noodles ($38), wonton skin is slippery, wonton stuffed pork and shrimp meat ratio is just right, refreshing mouth with a bit of meat flavor.
Master Zhong, who is 65 years old, has retired, but another boss of Dafang Restaurant urged him to come out to help: "When I was in Chaozhou, I played cow balls and ink pills, came to Hong Kong to learn beef offal, and learned wonton from Guangdong masters." The result was forty years, and there was only one reason: "My partner told me not to let the taste be lost, and it was good to come out and teach it to others, so I agreed to do it." Master Zhong said.
Shop name: Ogata Restaurant Address: Shop D9, basement of Wing Cheung Building, No. 6-14 Fushan Street, Tai Po