《港味上桌》第四集｜一頓飯的港式搭配

一頓飯怎樣搭配，才吃得有滋有味？ 《港味上桌》第四集，從餐肉三眼仔、豬扒包、炸雞髀與西多士，到蝦醬薯條、鹹蛋黃魷魚圈、咖喱羊腩、燒鴨和熱湯麵，看看港式餐桌上的主食、小吃與一碗湯，如何各有滋味。跟隨呂良偉、孫越等節目嘉賓，一起選菜、試味，聊聊吃飯的樂趣。 本集按菜品與餐桌場景分章，素材來自不同節目、人物與地點，並非同一天或同一頓飯，也不是完整食譜教學。 章節 00:00 港式滋味上桌 00:08 餐肉三眼仔 01:56 豬扒包・牛肉丸 03:39 炸雞髀・西多士・菠菜湯 04:49 鹹魚 07:04 蝦醬・蝦膏 10:54 蝦醬薯條・鹹蛋黃魷魚圈 13:23 蔬食鮮味 14:45 禮雲子蛋清 15:36 熱湯麵 18:05 咖喱羊腩・燒鴨 19:45 牛肉麵・蛋餅・滷肉飯 Hong Kong on the Table | Episode 4: A Hong Kong-Style Meal What makes a satisfying Hong Kong-style meal? This episode explores luncheon meat with three fried eggs over rice, pork-chop buns, fried chicken legs, Hong Kong French toast, shrimp-paste fries, salted-egg-yolk squid rings, lamb curry, roast duck and comforting bowls of noodles. Join the program's guests, including Ray Lui and Sun Yue, as they taste dishes and share the pleasure of eating together. The chapters bring together different programs, people, locations and meals. They do not represent one day or one shared meal, and this is not a step-by-step recipe tutorial. The Daily Wok 今日開火 #港味上桌 #香港美食 #港式料理 #今日開火 #HongKongFood #TheDailyWok