經過幾次 每次都大排常龍

所以至今還沒吃過

Hi,

Sorry, I wasn't very clear in my reply last time. I do use 粉絲和豆乾絲 as well.

You are right. I have to DIY the food I like. A lot of them is hard to get in NZ. Cantonese food is pretty dominant in NZ. Taiwanese restaurants are not popular and often the quality of Taiwanese restaurants is pathetic! I have been ambushed a few times. Now I lost all the confidence on all of them. DIY is the only way to make sure to get good quality food.

Cheers

Barry

這攤我倒是第一次聽到，畢竟琦不敢吃韭菜…不過瓶子的照片拍的很讓人流口水耶，這禮拜要來試試他們家的烙餅。

非常歡迎瓶子跟mei-mei來台南找我喔！愛吃的琦一定是個好嚮導的啦！

富盛號的碗粿、金德春捲、阿明豬心、天公廟超高級魚丸湯（120/碗），還有來台南絕對不能錯過的牛肉湯、虱目魚粥、米糕、鱔魚意麵…等族繁不及備載的小吃等著！！

瓶子趕緊找MEI一起來吧！

Hi,

I am also a big fan of 韮菜盒子.

A few years ago, garlic chive (韮菜) was still a novelty in NZ. Now it's a very common vegetable in Chinese grocery shops.

I also tried to make 韮菜盒子 myself because I make a lot of dough at work. Sometimes I just make some extra dough without yeast and bread improver and make something out of it, e.g.韮菜盒子. The extra ingredient I normally put in stuffing is dried shrimp skin (little dried shrimp). It enhences the flavour a lot.

Cheers

Barry

口水已經從瑞士流回台灣啦~

好好吃喔