將火井翁記辣椒油多元化品嘗

我將 火井翁記麵家的辣椒油

點 沙律, 點 雞蛋煎腸粉, 點 多士, 點 出前一丁 ,點 菜, 點 餅乾,點 簿餅, 都好好味

因為它不是好辣,是香,是甜鹹,

所以讓我創出新吃法,

將火井翁記麵家辣椒油多元化品嘗

香港製造,原創性極高

i am old

There is no modern interior design and it hide in small sideway.
All taste, feeling, sense of slight and touching are anti-modern.
Therefore, Fo Jing Yeung Kee Noodle in this era,
always ignored by delicacies industry.
I ask the owner why they don’t prompt their DIY fresh foods?
His answer: let everything let it run as nature… and I am old
Why your food so tasty and make people cannot forget it?
He smiley reply: cook it by heart, think about the feeling of the customers.
The foods no antiseptic treatment,
no overnight guarantee.
Then you can receive my sincerity.
I am old
Next year or next generation might not taste my sincerity anymore.
After heard his reply.
I felt pity and at same time must treasure
Fo Jing Yung Kee,
Refer to blog http://yungkeenoodle.blogspot.com/

潮州人

上星期五,我想火井翁記blog 豐富些
一問之下,原來老闆以前工作是由早上5時到凌晨2時才可睡覺
他說：『以前只有「做」字,無想到休息』
潮州人勤力過人
而老闆娘有個花名叫『勤』婆
但她笑著說,有時越老越叫我年輕.....

第一章關於火井翁記麵家

關於 火井翁記麵家
60年代
西營盤皇后大道西火井開了一所麵家
20幾年前
火井翁記麵家是有潮洲打冷 有宵夜
賣的是勁香的炒蜆,芽菜牛x葉,
野味一絕…..
但因政府起了很多衛生條例,
所以很多禁止很多限制,
不能在店外街邊煮食廚房細,
買的食物就不再多樣化,就可以早點休息
90年代一碗麵賣8至14元
大約到了2000年
香港10蚊麵潮起來
翁記再不是一臉當紅的平
但她保持質素
90年代末期
翁記曾加設空調
後來因為環保條例結果被拆掉
所以翁記有一種懷舊温度
積極的老闆娘笑說
每年夏天當焗桑拿
加速新陳代謝
對身體好,人都精神些…….

總是被美食界打入冷宮

這裡沒有時尚的室內設計,
位置也是在隱蔽的小巷內......
小巷內的一味一覺,一視一觸
都是逆時代而行
所以火井翁記麵家與這個年代
總是被美食界打入冷宮


我問老闆
為什麽不宣傳你們的DIY新鮮食品?
他答:多年來都是靠有麝自然香,隨緣啦！我都老....
為什麽你們的食品有說不出原裝入口的感覺?而且吃過後便會上引？
他微笑！甜笑回答！
有心去做
想着食客的感受
用自製不加防腐劑的食物,.......保証不隔夜
你們自然能領受到我的誠意......
我老了
下年彧下一代的人未必吃到我的誠意
聽完他一席話
我感到可惜,也要珍惜
20070322

愛風味gump先生

抵讚之處牛丸自製，很好吃
不足之處沒有冷氣（老店）
必試菜式牛丸、點辣椒醬
我覺得老店環境較有風味，歷史較久～
皇后大道西 425號x後座地下[火井]

About fo jing yung kee

60s
Fo Jing 火井Yung Kee Noodle Shop located
in Queen’s Road West、Sai Ying Poon opened the door.

20 Years ago
At beginning、Yung Kee sold Chiu Chow打冷 & night snacks宵夜.
You can order anything what you want…
Just like a kind of 「Chiu Chow Buffet」 .
But later many new hygiene rules were setup,
the Shop was prohibited cook the foods on the street
and also the kitchen was small、
so the variety of the dishes became less…
It’s no too bad because owner can take rest earlier.

90s
Price range of the rang from HKD8-HKD14 per bowl
which is very competitive.
On around year 2000、
HKD10 per bowl noodle was very popular in HK
and became a strong competitors of Yung Kee.
However、only Yung Kee keep excellent quality!

Late 90s
No air-conditioner and not big changes at Yung Kee.
So the shop kept the retrospective temperature and atmosphere.
In summer、the restaurant was very hot.
「Just like Sauna、can speed up the body metabolism,
good for health! But when the temperature is too hot、
we off ! 」 The hostess smiley said.
this is the last
The owner couple will retire 2 year later.
Inside the old shop、
the guests had many memories here during the past 40years.
They come back to review the memory...
some already moved to other district,
some immigrated to overseas...
The owners are very please to see their old friends evry time!

Translation
Reginear See