I first visited this renowned establishment in 2011, it immediately brought me back to the Hong Kong I left 30 yrs ago....many wonderful memories of youth...This was my favorite restaurant during that trip, surpassing many other so called "famous" places like Fook Lam Moon, Fu Sing, Luk Yu, etc. The biggest surprise: the final tab felt like I ripped them off....for those who do not like sharing a table, try going as 4-6 people, you might get your own table if lucky. Personally, I don't mind, cafeteria style was the norm back in the day, but w/ Covid freaking everyone out, this wonderful place is only for the brave/realistic...Another pt: copper tea kettles make better tea, which many establishment have forgotten....
不止是上環這條街有很多“苦力”或“咕喱”,其實上環臨海一帶是外來貨物上岸的地點。我小時候住中環,很多時行過上環海邊就力證過其熱鬧之處。當時有不少的客棧、咕喱、鹹魚店、參茸店及其他相關行業(好與不好的行業)都有。I have left HK for 35 years, and I am now living in Canada, but these pictures always left in my mind!
If I might add one comment, Amy and a few other Mainland China based Vlog/UA-cam Channels should considering "joining together" to create your own Michelin survey. Honestly, westerners would NOT know nearly as much about REAL Chinese food given their staff is likely very young or young-ish to REALLY know what is exceptional food like the Old Days when resources are scarce, requiring exceptional talent/dedication from the kitchen to deliver that taste experience....Anthony Bourdain, rest his soul, once commented yrs ago: chefs from poor locales are better cooks than so called 5 Star/3 Star Michelin chefs because they had to learn to utilize everything possible to come up w/ the best tasting dishes imaginable vs relying on prime ingredients, cooked modestly to yield so called high results....(truth be told, only 20%, Pareto's Rule, are true foodies w/ exceptional taste buds enhanced by keen sense of smell and unique bacterial make up in their intestines to discern the difference between good tasting vs exceptional tasting...). Thanks again for these uploads.....
多謝🎉🎉🎉
香港🇭🇰,物價這麼樣?
支持😊😊😊
有便宜有贵
嘻嘻嘻 呢集期待左好耐😅
Sweet dreams are made of these..
把聲好正
我1990年離開香港,移民加拿大今年亦已快50歲好懷念以前香港謝謝你
感谢支持
食出細味😋👍
Amy 姐👍
Amy 姐介紹得不錯👍
谢谢
蓮香居不但只是點心懷舊和美味, 還有用茶盅沖茶來品茗, 十分難得 👍
我第一次见茶楼用茶盅
用茶盅沖茶, 易於掌握茶之濃度, 用茶壺沖却難做到. 因此 好茶者, 愛用盅.
正!!
全香港只剩下西營盤這間店。因怕要自己找位,所以很少去食。但懷舊食品是美味是不用致疑。😊
找位置的过程也很有意思
哈哈,以前去南北行買海味
真是夠傳統,出品不錯😊
如果上海有軌電車還存,
那應與香港的差不多年紀。
片中蓮香居相比已結業的蓮香樓年輕,但其風味不失「蓮香樓」風味。
内地很多都没了,可惜
謝謝Amy姐,很多对饮茶文化了解唔够的朋友可以学习一下。莲香居好平,出品好正!赞
出品我比较满意
AmY姐又唱好蓮香居,多謝欣賞。
我挺满意
性價比低到嘔🤮🤢
💐❤️👍
蓮香居,已是蓮香品牌,在香港最後一間了,找天我都要去試下,否則會遺憾喔!我E個老香港,都要跟妳學嘢, 長知識。👍👍👍👍👍
够怀旧,有情怀
贏大荣哇九条街😊
就点心来讲,同意
謝謝分享,帶給我兒時的回憶,我已離開香港三十多年,希望回港時蓮香居還在,我必定去。
❤
I first visited this renowned establishment in 2011, it immediately brought me back to the Hong Kong I left 30 yrs ago....many wonderful memories of youth...This was my favorite restaurant during that trip, surpassing many other so called "famous" places like Fook Lam Moon, Fu Sing, Luk Yu, etc. The biggest surprise: the final tab felt like I ripped them off....for those who do not like sharing a table, try going as 4-6 people, you might get your own table if lucky. Personally, I don't mind, cafeteria style was the norm back in the day, but w/ Covid freaking everyone out, this wonderful place is only for the brave/realistic...Another pt: copper tea kettles make better tea, which many establishment have forgotten....
難得的傳統茶樓
确实少见
不止是上環這條街有很多“苦力”或“咕喱”,其實上環臨海一帶是外來貨物上岸的地點。我小時候住中環,很多時行過上環海邊就力證過其熱鬧之處。當時有不少的客棧、咕喱、鹹魚店、參茸店及其他相關行業(好與不好的行業)都有。I have left HK for 35 years, and I am now living in Canada, but these pictures always left in my mind!
感谢您的分享
@@amyamychenseveryday2501 😂😂😂 失傳左的用蓋碗飲茶方法,.用個杯片住飲我成日倒瀉
好中意食蓮香居的各樣點心,更喜歡聽到妳那正宗廣州口音,很有親切感。我童年時離別故鄉,在美加生活了76年,只有在夢裡神遊故園。盼望與妳再會。🥰🥰🥰🥲😋Ta-ngoc-Tran
Amy,看你今期視頻想起兒時跟父母上茶居,食大包,那種气氛和你視頻所描述一樣,真的很怀舊!
就是以前的茶楼氛围
想懷舊去深水埗中央飯店好過啦!
果然係廣州人飲茶係必須的, 其實蓮香都係由廣州落嚟香港
👍👍👍👍
謝謝分享,約五年前朋友帶我們見識蓮香居,這間歷史悠久的舊茶居不差,唯一給我們印象極深刻的是個廁所!
👍👍👍
香港上環的蓮香居點心,比廣州上下九的蓮香居超好好多。
同意
之前喺西營盤做嘢飲過幾次,而家又唔喺呢頭做嘢嘞都少去了。😄
蓮香居嗰啲鹹水角有舊式鹹水果嘅味道,俾其他嗰啲鹹水角好食好多嘅。
同是傳統酒樓, 蓮香居比大榮華好得多了
同意
茶葉的品質和茶具,是品茗之樂趣所在, 多被飲茶者所忽畧. 有點兒可惜.
作為香港人,懷舊茶樓蓮香居有去過,可以咁講,可以一去,但不值得一讚。
電車嘅叮叮聲係響咹,不過而家都改咗
我只能說一句"今非昔比"。
係香港,蓮香居喺極少數茶樓會係早上6點就迎客(可能係唯一一間)。2019年尾去香港度假,本來會去蓮香居,但由於地點比較近當時社會運動嘅敏感地帶(西營盤🙂),改咗去食華姐牛腩。
兄弟早晨.又回到我们細路仔年代👍👍
兄弟早晨。 好懷念舊時嘅走碟,飛碟(UFO😂) 年代。 君不見荔灣湖底啲碟多過石灣出品😅😅
下次来试试,出品不差
水仙牌麵粉或金像是加拿大制造,香港做面包普遍都這個牌子。
做出来的包松软很多
蓮香居飲茶🤔隨左保留舊日感覺外,食物質素與服務態度都唔掂,純粹供遊客一遊可以的!😅
馬拉好食用朱油做
真識食選擇臘腸卷
出品已大大不及當年了😢
現在巳改名為 六安居 和之前無分別
Amy姐走了嗎?謝謝你對我部門的正面評價😊我正是香居一份子呀!亦是老香港。我也欣賞你的制作,經常睇你的介紹呀!何好再來交流一下吧!我相信你對食也有極大的研究呀👍
如果你是这家茶楼的一份子,你必须要向你家老板反映用铜壶煲水是毒害食客,也毒害员工。4:22, 而家先睇到。但都要讲,用铜壶煲水绝对不是传统,而是这家茶楼为了节省燃料而使用铜壶。希望博主转告他们一声,用铜壶煲水是好毒好毒的,因为铜离子是好毒好毒的物质,铜本身没毒,但高温加热后,会和氧气反应生成氧化铜 (2Cu+O2=2CuO), 然后氧化铜的铜离子进入胃以后会和胃酸反应,胃酸其实就是盐酸HCL,盐酸会很容易和氧化铜反应生成氯化铜 (CuO+2HCl = CuCl + H2O),从而进入人的身体。肝脏是没能力代谢铜离子离开身体的,所以希望这家茶楼立刻更换铜壶,这些黑心钱是唔能够搵嘅!!!!铜壶绝对不是传统餐饮工具,中国人从汉朝以后就渐渐淘汰了铜器做餐饮工具,就是因为铜离子太毒了。现在也有一些铜器餐具只是利用了铜的导热性能快,但内部其实是镀了一层不锈钢的。但即使是镀不锈钢,都不建议在茶楼使用,因为谁能保证那层不锈钢不脱落?再讲一次,铜离子是好毒好毒的物质,用铜壶做餐具,是赚无良钱
@@HeHuang要面對現實吧,商業社會,做什麼都有自由和管制!明白嗎?長篇大論,衹是想表達自己個人嘅學識,食物裏邊亦都很多食壞人食死人啦!最好食嘅東西就最傷害身體嘅。那你明白了吧!
@@user-kz8xc4oo3s 你面对现实吧。你们这家经营茶楼,会执笠嘅。北方的铜锅火锅已经大规模败走广东,就是广东人意识到铜离子是很毒很毒的。中国人从汉朝以后就逐步不再使用铜器作为烹饪工具,就是感觉到铜有毒!!你们为了节省燃料用铜壶,你们是在搵黑心钱,等执笠。
蓮香居的蛋黃蓮蓉飽和鴨腳扎很好吃,其他點心都唔錯,可惜環境差,又擠逼,又搭枱,不舒服。
應該說水仙牌麵粉,較恰當。。歡近你光臨香港。∶D
谢谢😀
可惜現在燒味部己冇做鴨腳扎包了。
怪不得,我还在找,想着有鸡扎应该有鸭脚扎,谁知没有
Hk蓮香 同 gz 蓮香 最大分別係,一個苦苦掙扎堅持到底,一個仲重保護卻有型無實⋯⋯⋯⋯ 旁邊有間老字號更加有企枱唔識講廣東話,真係可怒也~
想知道你的视频中国内地要怎么样才能看到。谢谢你!
抖音,西瓜都有,名字一样
Amy吃得这么开心,到时又要行山几个钟啦😆
回广州再减肥
Amy姐妳好,今次冇去錯茶楼,就是它才有兒時的味道。
够传统够怀旧
当年去过一次,唯一可惜未试过他们的糯米鸡,也吃得很赶
这次我也没试糯米鸡
Amy借問一下你在內地是否有點心制成品供應嗎?能不能介紹一下!🙏
有,我就是做这行的,有需要发电邮给我yuexiuchen030909@gmail.com
睇到啲留言都覺得好笑😂呢間嘢比香港人鬧到仆街🤣🤣大陸人竟然話好食😂😂好嘢
要同香港讲,用铜壶煲水,等于饮毒药。4:22, 而家先睇到。但都要讲,用铜壶煲水绝对不是传统,而是这家茶楼为了节省燃料而使用铜壶。希望博主转告他们一声,用铜壶煲水是好毒好毒的,因为铜离子是好毒好毒的物质,铜本身没毒,但高温加热后,会和氧气反应生成氧化铜 (2Cu+O2=2CuO), 然后氧化铜的铜离子进入胃以后会和胃酸反应,胃酸其实就是盐酸HCL,盐酸会很容易和氧化铜反应生成氯化铜 (CuO+2HCl = CuCl + H2O),从而进入人的身体。肝脏是没能力代谢铜离子离开身体的,所以希望这家茶楼立刻更换铜壶,这些黑心钱是唔能够搵嘅!!!!铜壶绝对不是传统餐饮工具,中国人从汉朝以后就渐渐淘汰了铜器做餐饮工具,就是因为铜离子太毒了。现在也有一些铜器餐具只是利用了铜的导热性能快,但内部其实是镀了一层不锈钢的。但即使是镀不锈钢,都不建议在茶楼使用,因为谁能保证那层不锈钢不脱落?再讲一次,铜离子是好毒好毒的物质,用铜壶做餐具,是赚无良钱
电車叮叮是喇叭
其实叮叮车~有轨电车~很环保低成本应该要保留,中国只求效率不重视环保所以没有轨电车,在美国大部份城市仍是有轨电车公共巴士很环保
又有情怀又环保
If I might add one comment, Amy and a few other Mainland China based Vlog/UA-cam Channels should considering "joining together" to create your own Michelin survey. Honestly, westerners would NOT know nearly as much about REAL Chinese food given their staff is likely very young or young-ish to REALLY know what is exceptional food like the Old Days when resources are scarce, requiring exceptional talent/dedication from the kitchen to deliver that taste experience....Anthony Bourdain, rest his soul, once commented yrs ago: chefs from poor locales are better cooks than so called 5 Star/3 Star Michelin chefs because they had to learn to utilize everything possible to come up w/ the best tasting dishes imaginable vs relying on prime ingredients, cooked modestly to yield so called high results....(truth be told, only 20%, Pareto's Rule, are true foodies w/ exceptional taste buds enhanced by keen sense of smell and unique bacterial make up in their intestines to discern the difference between good tasting vs exceptional tasting...). Thanks again for these uploads.....
It's not easy to fine such a traditional restaurant like this.
出品一定好過美心皇宮,大榮華
😊😅😮😢🎉😂❤
乙收
所有東都冇包好直接放貨車上工廠大厦沙塵滾滾
Amy姐🙏🏽知唔知要食干蒸牛肉😢香港係咪得連香居有?
在美心吃了,这里有没有没留意
更正(何時)
上環蓮香居2009年開業,邊有幾十年歷史 ,佢刻意走懷舊路線,一布走天涯清潔衛生就認真麻麻。食物就真係一般般,粗粗地。
感受一下怀旧的气氛
你又中招, 之前他工場在我公司樓下 污穢到我以後不感去他們地方飲茶
叮叮车不是妳说的这样、而是电车上的响号、(叮叮、叮叮)由司机用脚踏住在他脚底下的响声、叮叮的声音、用來警告路軌上的路人、“电车來了、请避开”!❤
原来如此
去到酒樓再翻蒸
誇張,飲過一次都唔想去,唔好食又貴,香港好多酒樓好過他喇!
點心車及叫賣,香港酒樓小有。
广州更少见
唉! 香港好多好嘢食㗎,何必去蓮香居?坐得唔舒服
名气大,旅游者心态
條片一開始個電車站在"怪獸大廈"前,我以為你會介紹一下"怪獸大厦"添
拍了,不好看,那天下雨
廣州蓮香樓同依間有冇關係呢?🤔
冇
離咗婚好耐。大家嫁完再嫁。
依家冇,以前有~香港係分店,廣州係始創店同總店 😅
和以前差很多
唔使講都越整越少㗎啦 因為識做 點心嘅 都幾乎 死鳩曬啦 依家嗰啲 所謂 師傅 正式王小二拜年😂
呢類咁嘅古老茶居,居然咁讚賞,嚴重影響你嘅公信力,我入到去,睇下出品,座位,價錢都行番出來,同大榮華一撚樣💩💩
己收皮