Just introduced the HK style breakfast few days ago, today let me bring you to the supper of HK restaurant!
幾天前介紹了香港的港式早餐，這次帶大家看看我在港式茶餐廳吃的宵夜！！
As a no night city, people do not go home until mid-night in HK. So there are still many restaurant opening during midnight in HK. At the night 12am, we went to a HK style restaurant in North Point to have supper.
香港作為不夜之城，人們都是不到深夜不回家，不睡覺的，所以縱然在深夜，在香港仍隨街可見仍在營業的餐廳！這一晚，深夜十二時，我就和幾位友人到了北角一家港式茶餐廳吃宵夜。
One of the characteristics of this restaurant: always people and people in it. From 8am opening to 4am closing, there are always many people enjoying food in the restaurant! Besides, the boss of the restaurant loves soccer. There are many big TV playing live soccer match during the Big Four European soccer leagues! We may see lot of team flags but we can’t find the flag of Arsenal haha.
這家茶餐廳有趣的地方是它好像任何時候都很多人，由早上8時開工到深夜4時半關門，餐廳都總是很多人，茶餐廳老闆應該是愛足球之人，這餐廳內也有很多部大電視，每到四大聯賽球賽開賽時，就有一大班足球愛好者到餐廳一同觀賞球賽，好不熱鬧！餐廳裡也掛滿了不少球隊的隊旗，不過，沒有兵工廠阿仙奴。
Wohoo~ When we was talking, the Chinese soup arrived!
說時遲那時快，先來一個老火靚湯！
We have many choices for HK style supper. We have western style like fired chicken wings, toasts. We have HK style like fish ball noodle. This time we enjoyed Cantonese cuisine!
港式宵夜有很多選擇，有偏西式的雞翅、西多士等，有港式的方便面、魚蛋粉，這次我們吃的是粵式小菜加白飯！
There is high requirement for Cantonese cuisine. The cook should have the skill of all pan-fry, stir-fry, boil, fry, stew with different flame, bake, roast, grill and steam. And the most important for Cantonese cuisine is the control of heat and wok hei, which means the “breath of the wok (Chinese pan). The first dish was Spare pork ribs with spices! Fried the ribs and then stir fry with spices!
粵菜的要求很高，師傅要掌握煎炒煮炸蒸燜燉扣焗煲烤各種技術，而粵菜最講求的，自然是火候和鑊氣！這次我們選的幾道小菜都是以炒為主，先來一個椒鹽焗肉排！就是先將肉排調味後炸熟，再加紅辣椒翻炒。
Second is the Fried Chinese kale with shrimp paste and shrimp! We first boil the Chinese kale and then stir fry with shrimp paste and shrimp. The last step is placing the dish on a iron shovel. You may hear the sound of the sauce boiled!
再來一個啫啫蝦醬蝦乾炒芥蘭！先將芥蘭灼熟，再加入蝦醬及蝦乾炒香，放上鐵煲後，醬汁在煲上滾燙蒸發的「支支」聲，讓人食指大動！
The final is the braised beef brisket in clay pot! Boil the beef brisket with slight flame and then stew with yuba! It is a must at midnight!
最後是枝竹牛腩煲！先把牛腩在滾水煮一會，再於鑊用細火煮軟，最後加上枝竹炆熟，絕對是宵夜必備之選！
After the enjoyment, time to go home and sleep, and continued the never end cycle of work life…
滿足過後，又是時間回家，準備睡備，繼續循環的上班地獄了…..
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Thanks for spending your time to read my articles. I like to share stories of Hong Kong. I wish you may support me and I will keep going!
謝謝你能抽空閱讀這篇文章，我平日喜歡分享香港的故事，希望大家多多支持，我會繼續努力！
