香港大排檔

It's a very authentic Hong Kong-style restaurant, and not expensive. This is my first time here, and I ordered the Cantonese preserved meat rice. After eating it, I understood why every table had someone ordering the original claypot; it was really delicious, especially the rice, which was cooked just right, making me want to eat it continuously. It came with some vegetables, and the preserved meat rice had three types of meat: two sorts of sausage and one piece of preserved pork, which had the right balance of fat and lean meat, well-seasoned without being overly greasy or too salty; the seasoning was just right, which I really liked.

Next was the sausage, which had a nice wine aroma and was also very tasty. It also came with a bowl of soup that had a shrimp flavor, very fresh.

I tried the fermented bean curd pig’s trotter, and the seasoning was quite different from the pig's trotters I usually eat—very special. The meat was braised to the perfect tenderness.

For the oyster sauce Chinese broccoli, I told the staff to make it not too salty. They didn't add much oyster sauce, but the oyster sauce here is not as salty as in other restaurants; it paired well with the broccoli, which was mostly leaves with not many stems—great for those who don’t like eating stems.

This time, I also ordered shrimp rice rolls. The shrimp were quite large, and the rice roll tasted pretty good and had a nice chewy texture.

It came with hot tea, which was unsweetened and paired perfectly with the meal.