
#MM| 跟酒店總廚上環飲茶食失傳點心 點心師傅教你避伏!一眼分辨預製燒賣粉果 九龍城老店實測$22巨型點心抵唔抵食 拆解豬膶燒賣、鳳爪工序 灌湯餃由名菜變大粒水餃?|#放工食飯 #4K
Published September 30, 2026
This video has 617K views and 7.39K likes, ranking #2,341,706 globally among tracked YouTube videos by view count.
At a glance
Views
617,435
Likes
7,398
Comments
213
Performance vs. channel
Outlier score
Engagement rate
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About
#MM #放工食飯 // 跟酒店總廚上環飲茶食失傳點心 點心師傅教你避伏!一眼分辨預製燒賣粉果 九龍城老店實測$22巨型點心抵唔抵食 拆解豬膶燒賣、鳳爪工序 灌湯餃由名菜變大粒水餃? 今集《收工食飯》,找來早前訪問過的「香港最年輕點心師傅」大孖和酒店中餐廳總廚福哥,帶我們去食點心。上集講述大孖跟同樣做點心師傅的爸爸,同場工作的父子故事;今集是時候用他專業級的知識和經驗,教我們如何吃點心。 首站上環六安居,大孖在推車仔的喧鬧中找尋父親當年的記憶。席間滿是學問:豬膶燒賣要灌水拔血,火候稍過便老;炸芋角底色深沉,翻過來就知油溫太猛。轉戰九龍城老店嘉豐,廿多元一籠的點心大件夾抵食。福哥與大孖邊吃邊拆解:點心講究精緻小巧,體積一大便難均…
- Published
- September 30, 2026
- Made for kids
- No
More features coming
We're working on new analytics and tools. Stay tuned.
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