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#米紙 ︳佐敦尖沙咀烏冬大戰 移港日本人實試3間新鮮烏冬專門店 鰹魚清湯花3小時熬製 設工場每日手製滑溜烏冬 名古屋百年歷史過江龍店設現場手打 減煙韌度迎合港人口味 #地區街坊大戰

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#米紙 ︳港島區常餐大戰 澳牛太子爺實試4間人氣茶記 分享炒滑蛋心得 半島冰室叉燒即叫即切 四寶餐包最有心思 邊間奶茶最好飲 其中一間唔用罐頭湯 真材實料熬忌廉雞湯 邊間係最強常餐？ #地區街坊大戰

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