25-4

何家排骨羹/紅燒鰻

Spareribs Thick Soup/ Braised Eel

鰻魚的料理非常需要技巧,要保持鮮味,香嫩才會有好口感,紅燒更增加美味,炸得酥脆的排骨配上濃稠的羹湯,值得用心品嚐,攤位上兩個竹篩子盛著紅燒鰻和排骨粉有古早的味道喔。

It takes skills to cook eels. You must keep it fresh so that it will taste tender and great and better be stewed. The crispy spareribs with the thick potage definitely worth your while. The stewed eels and sparerib held in the bamboo sieve will bring you back to the old times!