鴨寮街-烤鴨點心坊-義享二號店

Reservations are required for roasted cherry whole duck and wooden barrel tofu curd. The roast duck will be sliced ​​into a plate of duck skin in front of the guests, and the duck legs will be cut into a meat plate. The remaining parts of the meat can be stir-fried with cabbage or shredded bean sprouts and taro. If you want to stir-fry the duck bones, you can choose to cook them in porridge or soup. The pie crust will be heated by a gas stove and steamer on the table. It is as performative as the pie crust. The pie crust is wrapped with duck skin, cucumber shreds, green onion shreds, and dipped in some sweet bean sauce. Because the crust has a lot of fat, it is best to dip it in more. The sauce is not greasy when ordered, and the duck skin is very crispy, but the taste is completely dominated by the sweet noodle sauce and there is nothing special about it. The duck legs will have crispy skin on them, so it is recommended to dip them in the sauce.
The stir-fried duck with cabbage is seasoned with sand tea, and the remaining meat is stir-fried with cabbage, garlic, and chili. The wok is a little too spicy, the cabbage is too raw, the heat is not controlled enough, and the duck meat still has a fishy smell. The double-dish duck bone soup is stewed with duck bones supplemented by sauerkraut and cabbage. It tastes good.
The shrimps in the shrimp dumplings are quite large and full of flavor, and the crispy shrimp rolls go well with sweet soy sauce.
The freshly cooked wooden barrel bean curd served at the end is served hot with ginger juice and brown sugar water. Overall dining experience, I think the Hong Kong cuisine is worth ordering, but the roast duck and tofu curd are too expensive.