【香港美食游】大榮華酒樓！食神韜滔主理餐廳！一墻米芝蓮獎牌！大中小點全部28元！手工點心！元朗美食｜dim sum｜美食推薦｜旅遊攻略｜HongKong Food Tour｜China Travel

【香港美食游】大榮華酒樓！食神韜滔主理餐廳！一墻米芝蓮獎牌！大中小點全部28元！手工點心！元朗美食｜dim sum｜美食推薦｜旅遊攻略｜HongKong Food Tour｜China Travel

Afternoon tea at Da Rong Hua Restaurant is on special offer “Large, Medium, Small” are all priced like “Small” HK$28/item You can see the pork used It’s cut into pieces This kind of pork Has a crisp taste Provides different levels Stir-fried dim sum with meat fillings Once made, it will shrink if refrigerated. After frying or steaming The filling will shrink and form space Dim Sum at Da Rong Hua There is no such situation at all They are all very full It seems that Tao Tao is both good at talking and doing. “Da Rong Hua Restaurant” is a powerful “restaurant” Hello everyone, I’m Momo. We are now in Yuen Long, Hong Kong I have always wanted to try Tao Tao’s Da Rong Hua Restaurant. This one has been recommended by many viewers. Let’s try “Da Rong Hua Restaurant” today See how it’s produced GoGoGo This is the famous “Da Rong Hua Restaurant” It is Tao Tao’s restaurant I saw the first floor of “Da Rong Hua Restaurant” There are many “Ronghua” products on display So “great prosperity” and “glory” are related. Let’s take a look at the “Ronghua” next to it first. There are many teas on display at the entrance of Ronghua HK$1,432/600g of Pu’er There are many precious tea varieties Not the kind you drink at home. Tea worth thousands or even tens of thousands of Hong Kong dollars Do not touch Lots of freshly baked cakes Wife Cake HK$9.3/piece With traditional taste Red bean paste flavor There are also “Mini Century Egg Puffs” Lotus Seed Pastry I have finished visiting Ronghua Bakery. I found Hong Kong’s hot-selling sausage It is “Er Ba sausage”, a thin sausage. Ronghua Bakery also sells a lot of Traditional snacks and cakes Very interesting Too bad photography is not allowed inside So just visit it. Interested viewers can come and buy But “sausage” in the strict sense Cannot be brought back to the mainland directly It is also not allowed to bring mainland goods to Hong Kong Whether you can bring it depends entirely on luck “Da Ronghua Restaurant” is on the second floor Price list displayed at the door “Refreshing Morning Tea” has “Special Dim Sum” From Monday to Friday 7:30am to 11:00am Dim Sum HK$28/portion Large, medium and small items are the same price Afternoon Tea From 2:30 pm to 4:15 pm The same price for large, medium and small dishes is HK$28 per portion All prices are in Hong Kong dollars “Roasted Meat Double Rice Noodles” HK$38/bowl “Walled Village Fried Noodles” HK$60 Saturdays, Sundays and holidays are charged as normal Take the stairs to the second floor at the main entrance Need to take the elevator You can go to the side door The side door of Daronghua This is the back door of Ronghua Bakery There is an elevator Take the elevator to “Da Rong Hua Restaurant” Press “1” to reach Come up Open the door This is a commercial building. Open the door There was a commotion after entering Hello, both of you. A whole wall of Michelin medals Very many This is the lobby environment. There are many photos decorating the walls And paintings The painting is “Tao Tao” Very cute “Da Rong Hua” is a “tea house” opened by “Tao Tao” It is a nostalgic decoration style Very old decal wallpaper wooden decoration Carpeted All with patterns It is a paper for dessert with a stamp This time we I chose Pu’er Tea There are also “Narcissus Tea”, “Scented Tea” and so on All are nostalgic tea varieties Last time we were at the Oriental Hotel I drink Narcissus tea. this time I’m tired of drinking nostalgic tea Because these tea varieties They are bitter and bland. So I drank the more common “Pu’er” Thinking about eating more dim sum It’s quite suitable for eliminating stagnation See the menu The menu is a piece of paper Only this piece of paper Look at the price first Regular price Small snack HK$28 Midpoint: HK$32 Large size HK$36 Features: HK$40 Peak HK$48 Monday to Friday 7:30am to 11:30am and 2 to 4 p.m. Large, medium and small orders are all HK$28 Only “features” and “peaks” Need to be priced separately We now It’s afternoon tea time See what’s available to eat The promotion is “steamed to order” The Four Heavenly Kings do exist. This “Siomai” I think it’s worth a try Check out other interesting I’ll decide later whether to try “Siomai” Because Tao Tao said “the filling of Siomai” “You can tell if this teahouse has any real strength.” He said, “Many dim sum dishes use Siomai fillings.” So I am very interested in “Sliced Meat Siomai King” It’s “bigger” There are also many interesting snacks For example: “Four Treasures Chicken” “Big” Homemade Winter Melon Stir-fried Pork Belly (Large) “White Siomai with Chinese Sausage and Fish Paste” (larger) Stuffed Mushrooms with Hundred Flowers (Large) These are for me They are all “nostalgic dim sum” It is a relatively rare dim sum in Guangzhou. So I’m very interested There is also “Steamed Fish with Black Bean Sauce” When I was in Zhuxi Encountered the “fish stealing cloud incident” It is actually a dim sum in Da Rong Hua Black Pepper Beef Short Ribs HK$36 The “full point” next to it is interesting The word “bao” is written as “bao” (full) Same as the word “filled” Ginger Chicken Buns Mid-Day “Lychee and Taro Duck Feet” “Bigger” There are also common packages Barbecued pork buns, lotus seed buns, crystal buns, and Mala cakes Chicken Ball Bun Braised Pork Belly Roll with Fermented Red Bean Sauce “Walled Village Glutinous Rice Roll”, “Egg Yolk and Sesame Paste Bun”, “Purple Sweet Potato Crystal Bun” Continue to watch “Snacks” There are 6 models in total “Softened Barbecued Pork Pastry”, “Sweet Red Date Cake”, “Honey Crispy Egg Flakes” “An shrimp salt water dumplings”, “Shredded chicken spring rolls” and Sweet and Sour Fried Wontons There are only two desserts And it is only available after 11 am “Rural wheat porridge”, “Smooth sesame paste” Rice noodle rolls Only available in the morning It’s no longer available at 11am There are 6 models in total There are 4 models, all priced at HK$36 Only two products are priced by “points” Food Stall Dishes There are many options here Features of Eight Treasures Pork Trotter with Ginger Pan-fried shrimp sausage (large) There is also “Pork Tripe Soup” Sand Ginger Chicken Feet Pork blood with leeks and fried green peppers All dishes There are also “cakes”, “cakes”, “rice noodles”, and “noodles” Porridge is only served before 11am Two models in total They are “Open Fire Ginkgo Porridge” and “Dried Bonito, Peanut and Pork Bone Porridge” Steamed Rice While stocks last. Very interesting The prices vary greatly Before 11am, it’s HK$32 per order After 11am, it is HK$52 per copy It’s the same “steamed rice” Only three Chicken Feet and Pork Ribs Rice, Sliced Pork Patty Rice and Chinese Sausage Chicken Rice There is a small selection of snacks Available after 11am Crispy Salt and Pepper Tofu Cubes HK$46 Candied Fresh Chinese Yam HK$46 Vegetables in Fish Broth HK$46 Daliang Milk Roll HK$46 Salt and Pepper Fish HK$58 Baked Squid with Salt and Pepper HK$58 Salt and Pepper Chicken Wings HK$58 Finished reading the menu The back is blank There are also two afternoon tea menus There is a small amount of porridge, rice noodles, and noodles and a small amount of snacks It says “10% service charge” That means a 10% service charge This menu clearly states the prices If you are interested, you can pause and watch carefully Stuffed Mushrooms with Hundred Flowers Has a very fragrant “mushroom flavor” Three large shrimp balls Unfortunately, two of them have already escaped. Not on mushroom noodles anymore It doesn’t matter This dessert It took a while to come up. Maybe it really is “steamed upon order” Separated I put them together manually Very slippery The whole thing is slippery Come up It was originally like this There is a small amount of juice at the bottom of the dish It’s the juice from the steamed meat. The taste is very fragrant The mushrooms used are thick and fragrant Looks very slippery To prevent accidents I want to use chopsticks to pick up the shrimp paste The shrimp paste is sweet and chewy Very juicy The surface is uneven Not smooth Very tasty The mushrooms are fragrant and sweet Very good mushroom aroma The slipperiness of mushrooms and shrimp slipperiness are different So it slides very layered. Very juicy and full Sweet taste Not heavy taste No other sauce Mainly “umami” It’s delicious And it is rare in the mainland Baihua Niang refers to Chop the shrimp and pork together But don’t chop it too finely To the right degree Very chewy and juicy After steaming, the mushrooms absorb the essence of shrimp and pork Makes the whole portion very sweet and delicious Shrimp paste is very fresh and sweet HK$28 for such a large portion One set contains three pieces Very cost-effective Big meat and good taste “Northern mushroom” refers to the “Northern Guangdong flower mushroom” It is a mushroom produced in Guangdong It is very famous Because there is plenty of rain Therefore, “Northern Mushroom” is particularly fragrant and smooth. Very delicious It seems to have more than just a “mushroom fragrance” The mushrooms should have been pickled Slightly salty Very juicy And cut the “mushroom stem” Eat No hard taste The whole thing is very slippery “Steamed Fish with Black Bean Sauce” is a huge portion Beyond the plate boundaries Because what I gave you is not all “fish cloud” The whole fish head Fish cloud is a small part of the fish head It’s the most delicious part The bottom layer is covered with fried tofu Seasoning includes chili rings Try the flavor A huge HK$28 dim sum It’s a good deal no matter how you look at it Gave the whole fish head Only HK$28 I recognized this as “fish noodle meat” This is the meat The taste is very smooth and not fishy Eating fish in Hong Kong should have advantages Nearby sea areas Lots of seafood, both high and low quality This is also the sliding part The meat near the gills Very large About to fall Very satisfied Such a large portion Really smooth taste tasty This one must be eaten I think it’s a good deal and very delicious Very fresh, very sweet, very delicious The soy sauce flavor is fresh Don’t steal the taste The chili rings are not spicy I can eat as much as I want I also think it is not spicy Just very fragrant Slightly spicy to enhance the taste Not noticeably spicy Very fresh and delicious tasty And there is no “fishy smell” at all Fish is a good deal in Hong Kong Is the quality of fish always this high? Only HK$28 for “Fish Cloud Dim Sum” It’s so delicious Other sea fish are even more exciting Try fried tofu What happens after the juice is absorbed? Very hot Just ordinary fried tofu Soft, smooth, and delicious Not fishy at all, very delicious tasty The portion is really big Very cheap and delicious There really is a “fish cloud” That’s it Fish Cloud is very soft and has a gelatinous texture. Delicious, smooth taste It’s a pity that not all of it is “fish cloud” Because “Fish Cloud” is a very small part If the whole portion is “fish cloud” I would be afraid instead Because the price is only HK$28 If it were so easy to get so many “fish clouds” “Zhuxi” no longer needs to “collect” other people’s ” fish clouds ” There is a “fish eye” Not perfect There are shortcomings The fish scales weren’t scraped cleanly. Look at this There are many fish scales When eating You must remove this layer of skin There are some bones in the fish. Audiences who are not good at spitting bones Actually, you can’t eat it. There are too many fine bones in it Fried shrimp cakes The portion size is like this Fry until golden brown very beautiful Fried thoroughly Very crisp With rich fillings Green French beans Yellow “corn” Red carrots, and of course shrimp I loved this dessert when I was a kid. But my favorite It is produced by “Fulihua” At that time, it was called “tortilla” I was confused at the time Why are tortillas full of shrimp? Maybe it’s for adults Mistakenly thinking “tortillas” are cheap “snacks” Let the children take it at will Although it is the price of “shrimp cake” It is round Cut in half There are about 4 Very fragrant, feels crispy Very fragrant A little oil I hope it won’t taste greasy Very crisp It’s the taste I loved when I was a kid, delicious Very delicious Rich shrimp flavor Green French beans And “corn” adds taste The shrimp paste is marinated but not too heavily seasoned. It has a fresh shrimp flavor Very smooth and delicious Fried crispy outer layer It’s the taste I loved when I was a kid. Why did this dim sum disappear in Guangzhou? Not difficult to do Tastes good too Affordable It’s only HK$28, and it’s gone. I can’t figure out the reason This is delicious And it’s all meat Very satisfied All meat Fried until crispy golden yellow Not a blurry black No carbonization Very crispy Just right There are corn kernels in it Green beans and a small amount of carrots Provides a different taste Different taste Very delicious Especially green beans Has a slightly powdery taste Very delicious, I like it very much My favorite is this shrimp cake. Very delicious It’s the taste of childhood Full filling I remember Tao Tao said Stir-fried dim sum with meat fillings Once made, it will shrink if refrigerated. After frying or steaming The filling will shrink and form space Dim Sum at Da Rong Hua There is no such situation at all They are all very full It seems that Tao Tao is both good at talking and doing. His “Da Rong Hua Restaurant” It is a powerful “restaurant” Hometown Braised Winter Melon I think it’s a teahouse suitable for carnivores. Each dessert has a lot of meat And they are all large amounts of meat Jieguafu (Part 1) There are some orange Probably carrot or pumpkin I haven’t eaten this kind of snack for a long time. You won’t know until you try it The bottom layer is a large piece of “wax gourd” and the top layer is meatballs. There is juice at the bottom of the dish Is it the “thickening sauce” that is specially poured on it, or is it gravy? You won’t know until you try it The portion is very huge A meat ball as big as the whole palm The whole portion is the size of the palm of your hand This amount of meat is shocking HK$28 Discounts are available from Monday to Friday Very cost-effective Taste Very big meatballs Truth Dishes like “Stuffed Winter Melon” Most of them are only available in restaurants. For example, “Niangguafu” That is to stuff “scallops” into “loose melon” Very few dim sum restaurants do this. Too complicated The meatballs are stuck together So separate Because it contracts when cold and expands when hot, it will get bigger when steamed So it sticks together. But it’s good to separate After separation is complete Very fragrant, with the fragrance of winter melon But I’m nervous The portion is too big Hand tremors It feels like a “nostalgic dim sum” Because it’s so big I’ll fix the meatball first. alright Then you can eat Like a hamburger Very hot The taste of this dessert is very complex. First of all, I praise its “Jigua” Very sweet Very good, no astringency But there are many problems with the meatballs above Pork is used But the pork was not evenly marinated But it contains a lot of shrimp meat But the overall taste is still unreliable Because the “fishy smell” of frozen food is obvious And these orange things No matter how I taste it, I can’t tell what it tastes like. “Sliced Meat Siomai King” One serving of four See “Siomai” I suddenly knew What is the orange color on Jieguafu? It’s “crab roe” Mystery solved It’s “crab roe” Crab roe in Hong Kong It’s different from the mainland. So at the beginning I didn’t recognize it Now when you see “Siomai”, you will know You can see this “Siomai” More than just pork You can also see the shrimp meat The thin yellow skin wraps the “Siomai” Is it easy to separate? But there will be damage But not too sticky Not very tight Just slightly damaged Not bad Very big There are a lot of shrimps Very big shrimp Very fresh Tao Tao once said, “Only large shrimps have a fibrous feel.” “It tastes very chewy.” Try it and see if it is as he said. The big shrimp are really good Very hot Pork is not good Have the same problem Pork has a distinct frozen “fishy” smell Shrimp is refreshing and chewy But the pork ruined the whole experience I don’t understand, Tao Tao The positioning of Da Ronghua in Hong Kong Probably from Guangzhou Affordable grade I think the price-performance ratio is very high There are several delicious ones. Maybe because in Hong Kong There are many ingredients that limit the performance Why not open a branch in the mainland? I want to eat snacks without the “fishy” smell of frozen food. These dim sum are actually delicious. Great, but if you open a store in the mainland Don’t add too much salt The taste of mainland food is relatively light Eat more now It feels a bit salty Because salt seasoning is heavier It’s definitely not MSG, it’s really salt The taste of the mainland has become very bland. I rarely put so much salt. Just adjust this. The frozen-food taste is just a matter of ingredients The others are perfect The yellow outer shell does not stick to your teeth Easy to bite, very refreshing, and full of fillings The shrimp is chewy and juicy No big problem Just pork Ruined everything Because of the high proportion of pork There’s no way not to feel its flavor The pork has a very distinct frozen-food taste . It’s a pity So many shrimps Whole prawns The shrimps are big Hong Kong’s “crab roe” is very natural No obvious salty taste The crab roe in mainland China has a distinct salty taste. This dessert is a great idea. You can see the pork used It’s cut into pieces This kind of pork Has a crisp taste Provides different levels Unlike the mainland It is usually made into “pork mince” Only a smooth taste It doesn’t feel like eating meat, there is no sense of hierarchy Such a good idea is ruined by the ingredients Affects its taste The pork has a distinct snow-covered flavor The “Four Treasures Chicken Strips” are huge in size Fist-sized dim sum One has two Afraid of not being able to pick it up Just look at the outer layer of “tofu skin” I think the quality is very high You can tell at a glance that it is fresh “tofu skin” Dark, dry bean curd skin I think that’s bad. And the taste is very hard This light color will be softer Really big Tall dim sum It’s amazing I remember that “Tao Tao” was picked up easily. I hope I can have some of his success. Too hard to clamp Strive to be a “crane” Come into my bowl Success Just breathe a sigh of relief, I’m so scared Why is it so complicated? How are we going to eat later? panic Give it a try Very hot Very fragrant The pork belly is very fragrant Very rich taste “Four Treasures” plus the outer layer of “bean curd skin” Provides 5 different tastes I think this “Four Treasures Chicken” is delicious Praise the bean curd skin Very good, with a strong bean flavor The selected bean curd skin is great Probably wrapped in two layers And the bean curd skin is very complete No damage Can be easily disassembled Not too tight very good Look at the fillings Each piece is very big Let’s start from the very edge. Large pieces of chicken It is pre-marinated and very tasty. The taste is very smooth but For people like me who have a lighter taste I can taste it easily. It has a slight snowy smell Much better than pork Just a slight hint of snow Good taste Chicken is good But the taro next to it is more magical It’s obviously taro The taste is also taro flavor But the taste is like “king oyster mushroom” And it looks like the “king oyster mushroom” after absorbing the juice The taste is not powdery Very soft, I can’t find any other adjective Very soft Very soft Not pink at all Only a slight “taro” taste Because it is more obviously sweet I don’t know how to make taro like this. Sweet and soft It’s amazing But the “pork belly” next to it is very good Wash very clean No odor, tastes great And very thick “Pork Tripe” has no frozen-food taste No “pig smell” It’s delicious Finally, there is the fried fish maw Very thick and slippery It can also absorb the freshness of the ingredients, delicious Very smooth taste Smooth and slightly soft texture Very delicious So this dessert is delicious. Excellent and a great value Two large items for HK$28 Every piece is so delicious Very cost-effective I have eaten 6 kinds of dim sum in total. Afternoon tea at Da Rong Hua Restaurant It’s a special period “Large, Medium, Small” are all priced like “Small” HK$28/item I ate 6 dishes in total I think the food at Da Rong Hua Restaurant is good. Except that the seasoning is a little salty Maybe it’s the taste of Hong Kong people. Seems to be heavier After excluding this difference Overall, I think the taste is good Especially the “shrimp cake”, very delicious It’s the taste I had when I was a kid. I still like it very much Thank you so much, I can taste the taste of my childhood here. As for other dim sum the problem that the pork has a bit of a frozen-food taste, This food restriction caused No major issues in other aspects It’s delicious and cost-effective Huge portion I think it’s worth a try I don’t understand what Da Rong Hua is doing now. It seems to be relatively quiet Until you finish your snack There aren’t many tables of guests. I don’t quite understand What is the flavor of the “tea house” that Hong Kong people love? Tao Tao’s “Great Glory” A service fee is required But there is indeed a service The waiter will take the initiative to replace the “bone plate” I was surprised and told the waiter “Why did you change the bone disc?” Truth Teahouses in Guangzhou rarely change their “bone dishes” Eat more bones and they will be replaced automatically But we often eat “chicken feet” at the “tea market” But the waiters don’t change. The waiter said, “We charge a service fee.” “Of course I’ll serve you.” So he took the initiative to help me change the “bone dish” I think it’s great This “Da Ronghua” experience is great I finally checked in at Tao Tao’s store I hope Tao Tao will have the opportunity to open more stores. Come to the mainland I don’t have to come to Hong Kong Only then can you taste the “shrimp cake” flavor that you loved as a child Okay, checkout. Total consumption: HK$211 Tea fee for 2 persons: HK$12 Includes a service charge of HK$19.2 The waiter made a mistake with the ribs. What we actually ate was “Hometown Jieguafu” This video ends here Like my video Want to taste authentic Cantonese cuisine Please follow this channel Like and share See you next time~ Bye

#mogogogo #香港美食 #香港 #HongKong #HK

完全自費食評，絕無任何商業合作。餐廳出品有不穩定性，食評僅描述當時出品。
餐廳名稱：大榮華酒樓
餐廳地址：香港元朗安寧路2-6號2樓
Google map：https://maps.app.goo.gl/rqS35hCNsTEEXpveA
Baidu map：https://j.map.baidu.com/f2/uWtk
A Map：https://surl.amap.com/z7Xc8S11A8Ko
鄰近地鐵：香港地鐵屯馬線 朗屏站 E出口，步行540米
餐廳消費：豉汁蒸魚雲HK$28；百花釀北菇HK$28；切肉燒賣王HK$28；錦綉煎蝦餅HK$28；四寶滑雞紮HK$28；家鄉釀節瓜甫HK$28；2人茶位費HK$24
食物：★★★★☆
價格：★★★★★
服務：★★★★★
環境：★★★★☆
——
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大榮華酒樓：
1950年，由“梁文德”在“元朗安寧路”創立，初期名為“榮華酒家”，定位為街坊茶樓，提供平價點心與小菜。
1970年代，擴充規模並更名為「大榮華酒樓」。
1980年代，「元朗」原居民「梁文韜」接手家族生意。 決心將酒樓轉型為「圍村菜博物館」。
1990-2000年代，“梁文韜”通過電視節目推廣“圍村菜”，吸引全港食客專程赴元朗“朝聖”。
2010年代，「大榮華」成為香港非遺專案「傳統圍村菜」 的重要實踐基地。 出版食譜《大榮華圍村菜》，系統記錄烹飪技法。

元朗
元朗（英語：Yuen Long），根據《新安縣志》或其他古地圖最先是寫作圓蓢，然後變成元塱，再變成今日的寫法。「圓」是完整、豐滿的意思，「塱」則是開朗的土地或是高起之江岸。元朗是指給左起凹頭的蠔殼山，右至屯門的大頭山的一連串山丘，像一個圓圈地圍繞着的平地，從字面上推測，古時元朗是一塊水源充足的沼澤低地。
現時元朗的區域中心位於青山公路－元朗段（慣稱「元朗大馬路」）兩側的已發展區，通稱元朗市中心或元朗市。該處是元朗最繁盛的地方，商業活動頻繁，是元朗新市鎮的核心部分，亦是區內的交通樞紐。著名街道有安寧路、教育路和又新街（又稱元朗食街）。恆香老婆餅是知名的地道食品。
隨着元朗南的發展，元朗的範圍還在擴展中。不過約定俗成的「元朗市中心」，仍是指元朗大馬路、教育路、大棠路、谷亭街和安寧路沿線，有時加上朗屏邨及西鐵綫元朗站一帶。而元朗工業邨、元朗東雞地、元朗西元朗公園一帶，以及元朗南的新發展區，雖然算是「元朗新市鎮」的構成部份，但一般不會視為「市中心」。
除了元朗市中心外，另外也有一些次區域中心，例如天水圍新市鎮、洪水橋、屏山、流浮山、廈村、大棠、元朗工業邨和錦田市等。
早於1970年代，香港政府把元朗一些地方發展為新市鎮。按照官方的劃分方式，元朗新市鎮的範圍大致被東面和南面的元朗公路、西面的朗天路、西北面媽橫路及北面的元朗安樂路包圍，即西至元朗公園及水邊圍邨，北達朗屏站一帶，東臨雞地及元朗站一帶，南抵十八鄉馬田村及大旗嶺附近數個低密度私人屋苑，現時人口超過20萬。

Yuen Long Tai Wing Wah Restaurant:

1950: Founded by “Leung Man Tak” on “On Ning Road, Yuen Long”. Initially named “Wing Wah Restaurant”, it was positioned as a neighborhood teahouse, offering affordable dim sum and small dishes.

1970s: Expanded in scale and renamed “Tai Wing Wah Restaurant”.

1980s: “Leung Man To” (a native of Yuen Long) took over the family business. Determined to transform the restaurant into a “Walled-Village Cuisine Museum”.

1990s-2000s: “Leung Man To” promoted “Walled-Village Cuisine” through television programs, attracting diners from across Hong Kong to make pilgrimages specifically to Yuen Long.

2010s: “Tai Wing Wah” became a key practice base for Hong Kong’s Intangible Cultural Heritage project: “Traditional Walled-Village Cuisine”. Published the cookbook “The Traditional Walled-Village Cuisine of Tai Wing Wah”, systematically documenting its cooking techniques.

Yuen Long
Yuen Long (English: Yuen Long), according to the “Xin’an County Chronicles” or other ancient maps, was first written as 圆蓢, then changed to 元塱, and then became the current writing. “圆” means complete and full, and “塱” means open land or high river bank. Yuen Long refers to a series of hills from the Oyster Shell Mountain on the left to the Big Head Mountain in Tuen Mun on the right, like a circle of flat land surrounded by land. From the literal meaning, it can be inferred that Yuen Long was a swampy lowland with abundant water in ancient times.
The current regional center of Yuen Long is located in the developed areas on both sides of the Castle Peak Road-Yuen Long Section (commonly known as “Yuen Long Main Road”), commonly known as Yuen Long City Center or Yuen Long City. It is the most prosperous place in Yuen Long, with frequent commercial activities. It is the core part of Yuen Long New Town and the transportation hub in the district. Famous streets include On Ning Road, Education Road and Yau San Street (also known as Yuen Long Food Street). Hengxiang Wife Cake is a well-known authentic food.
With the development of Yuen Long South, the scope of Yuen Long is still expanding. However, the commonly accepted “Yuen Long Town Center” still refers to the areas along Yuen Long Main Road, Education Road, Tai Tong Road, Gu Ting Street and On Ning Road, and sometimes Long Ping Village and Yuen Long Station on the West Rail Line are also included. Although the Yuen Long Industrial Village, Yuen Long Tung Kei Tei, Yuen Long West Yuen Long Park and the new development area of Yuen Long South are considered to be part of the “Yuen Long New Town”, they are generally not considered to be the “town center”.
In addition to Yuen Long Town Center, there are also some sub-regional centers, such as Tin Shui Wai New Town, Hung Shui Kiu, Ping Shan, Lau Fau Shan, Ha Tsuen, Tai Tong, Yuen Long Industrial Village and Kam Tin Town.
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Chapters:
00:00 預告
00:30 大榮華酒樓
00:56 榮華餅家
01:54 特價點心時段
02:43 環境/米芝蓮獎牌
03:54 菜單
07:28 百花釀北菇
09:40 豉汁蒸魚雲
12:26 煎蝦餅
14:44 釀節瓜甫
16:46 切肉燒賣王
19:59 四寶滑雞扎
22:59 總結/結賬
25:09 Ending

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#香港元朗 #元朗美食 #元朗點心 #元朗茶樓 #大榮華酒樓 #韜滔