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標題: [中餐館] 麥x記 - 鹼水味好難頂 [打印本頁]

作者: OncInc 時間: 2009-10-20 15:06 標題: 麥x記 - 鹼水味好難頂

去過兩次,一入去就有陣味歡迎你.

d o野食個人覺得太咸太濃味. 不過呢d可能係佢地o既賣點.

大家重有冇其他餛飩麵鋪o既好介紹呢?

作者: peter236 時間: 2009-10-20 15:44

For many people, this is already the best available.

作者: daimo 時間: 2009-10-20 15:57

there are 3 麥s:

麥x記, 麥chigan, 餛飩麵sega.

I think they were somehow related. How do you rate them?

作者: its_visa 時間: 2009-10-20 17:28

i read MCDONALDS....and i thought of mcdonald having 鹼水味.....hahaha i was sooooo disgusted lol

but only to realize is not mcdonalds =) lol.....

作者: Littleprince 時間: 2009-10-20 17:40

對上都已經係幾個月前的事﹐那次覺得 OK窩﹐仲好滿人添。。。乜而家唔好咩﹖ 甘我又唔知窩。。。懷念香港永吉街那家啊

作者: Ultraman 時間: 2009-10-20 17:46

Honestly, if you're looking for very traditional wonton noodles (called "細用" which there is mainly pork without shrimp in relatively small wonton), you're not going to find it here in Vancouver! And to be honest (with picky-ness), I like none of them here so far.

作者: MyOMy 時間: 2009-10-20 19:26

麥鹼記 - Agree.

作者: sheep 時間: 2009-10-20 19:36

Honestly, if you're looking for very traditional wonton noodles (called "細用" which there is mainly pork without shrimp in relatively small wonton), you're not going to find it here in Vancouver! And ...
Ultraman 發表於 2009-10-20 18:46

they should have shrimps but not in whole, they should be minced and mixed with pork

作者: Ultraman 時間: 2009-10-20 20:53

they should have shrimps but not in whole, they should be minced and mixed with pork
sheep 發表於 2009-10-20 19:36

Ask somewhereintime la. But maybe he only knows western cuisine but not Chinese one.

作者: somewhereintime 時間: 2009-10-20 20:58

Traditionally, the filling should consists of 2/3 hand-cut pork and 1/3 fresh water shrimp meat
from Pearl River, flavoured with toasted square fish

作者: mcjohnjohn 時間: 2009-10-20 21:43

細蓉, 小弟食唔少. 全豬肉既有, 豬肉+蝦既都有, 甚至全蝦既都有!
至於邊碗先係真正既細蓉? 小弟從未深究過, 最緊要自己覺得好食就得喇, 鬼理得佢係豬肉既多, 蝦肉幾多丫, 反正我都唔會自己整... 識得去幫襯就算了.

作者: rockypath 時間: 2009-10-20 22:27

The real traditional filling for 餛飩 is pork meat with no shrimp and people modified it to become the HK style by adding the shrimp.

If I am wrong, please correct me.

作者: peter236 時間: 2009-10-20 23:31

The real traditional filling for 餛飩 is pork meat with no shrimp and people modified it to become the HK style by adding the shrimp.

If I am wrong, please correct me.
rockypath 發表於 2009-10-20 23:27

chef ma should know, haha.

作者: Ultraman 時間: 2009-10-20 23:40

The real traditional filling for 餛飩 is pork meat with no shrimp and people modified it to become the HK style by adding the shrimp.

If I am wrong, please correct me.
rockypath 發表於 2009-10-20 22:27

I think you're right. The "traditional" (should also called the original) style of wonton only consists of only pork but absolutely no shrimp, and maybe with tiny diced bamboo shoot. And the size shouldn't be the one we see nowadays (jumbo size) but should be much smaller that can eat "one mouth" easily.

And I'm talking about the tradition, not about the personal taste.

作者: miga 時間: 2009-10-20 23:54

食過一次麥 UN 記D湯底真係好咸, 有無人試過沾仔記, 都ok喎.

作者: peter236 時間: 2009-10-21 00:22

I think you're right. The "traditional" (should also called the original) style of wonton only consists of only pork but absolutely no shrimp, and maybe with tiny diced bamboo shoot. And the size sho ...
Ultraman 發表於 2009-10-21 00:40

Those larger dumplings with bamboo shoots are probably 水餃.

作者: CWong 時間: 2009-10-21 02:24

食佣唔落醋点好吃？

作者: somewhereintime 時間: 2009-10-21 06:01

本帖最後由 somewhereintime 於 2009-10-21 06:15 編輯

I'm here to share, not to fight.
The authentic Northern Chinese Won ton from Shanghai
is made with all pork, and the wrappers are hand-rolled, served in
the water it is boiled in and no noodles. It  is not nearly as popular
as the Cantonese.  I have some Shanghainese "aunties" still practising
their finesse skill in their golden age. The 2 types of  wonton are written in completely different
Chinese character, the Cantonese version is" Cloud swallow".
I think it is the Cantonese Wonton noodles soup we are discussing in
this thread, the McUnKee, Michigan and Saga  are purely Cantonese/Hong  Kong style.
Only Cantonese/Chiu Chow-ese  would use square fish(Dai Day Fish) for flavouring.
The best Wonton noodles can be found only in Hong Kong, because the egg noodles and yellow
wonton wrappers made with lye water are  purely Cantonese.
In  Canton, pork is so lowly and unsophisticated therefore the gourmet/gourmands add
fresh water shrimps and squarefish to the filling, toasted shrimp shells to make the
broth, sprinkle with yellow chives and served in tiny serving, it is meant to be snacks
while the Northern wontons are more likely a meal  enclosed in  pelmeni/perogy - like wrapper and full of pork.
Any  decent  wonton shop in Hong Kong serve pure pork wonton?  I would want to know.
In Vancouver, pork picnic meat is $1.60 a pound, live shrimp? bet on your luck.
The vinegar served with Cantonese used to be "Lychee Vinegar" but nowaday they are
replaced with  dyed "Red" vinegar which stains everything. To eat the Cantonese wonton noodles, the guest would sample the broth first, then putting lychee vinegar in the spoon,
dip the noodles in the vinegar. Eat the noodles first, then wontons.  Lychee vinegar( a good condiment made with rice vinegar flavoured with lychee)  has disappeared from the grocery shelves since 80's so most youngsters do not even know about it.

作者: somewhereintime 時間: 2009-10-21 06:32

16# peter236
In the tradition of Cantonese cooking, the  distinctive  flavour of Noodle house is the special wonton broth,
which is made with pork bone, marrow bone,  toasted shrimp shells, and square fish, top with yellow chives before serving.
The  Cantonese wonton fillings are  hand-diced pork, fresh water shrimp meat and the wrapper is made with lye water and eggs
The Cantonese Dumpling in Broth are filled with fresh water shrimps, woodear, ****ake mushrooms and bamboo shoots, the wrappers
is flour/water, no egg. They are shaped totally different from Wontons.
The addition of lye water to the egg noodles is to prevent the noodles to get spoiled before the utilizing of refrigeration system,
due to the warm and high humidity  climate in South China, same theory applied to Sweet Jung-xi, Sweet Rice Rolls, mooncake pastry etc.

作者: sheep 時間: 2009-10-21 08:03

我食開係有蝦膠
荔枝醋係唔係用泥中和麵既鹼水

作者: sheep 時間: 2009-10-21 08:09

我知有D司傅
係用瘦肉同肥肉
唔用半肥瘦
dut法都唔同

作者: somewhereintime 時間: 2009-10-21 08:16

20# sheep

They use shrimp paste for convenience, since they have that in the kitchen.
Lychee vinegar is much tastier than the "red" Chi-Chiang style vinegar, which is very inexpensive,
you can use the lychee vinegar for deepfried fried shrimp balls
Ground pork is less expensive than hand cut pork, no labour involved.
The dim sum chefs use coarse ground pork, size of rolling dices for $1.60 a pound, very inexpensive

作者: daimo 時間: 2009-10-21 08:18

Somewhereintime, then which wonton restaurant do you recommend?

作者: Ultraman 時間: 2009-10-21 11:06

Traditional ones made with duck eggs instead of chicken eggs, and the noodles were made by "竹昇" method (the chef rides on a 竹昇, up...down...up...down...., know what I'm talking about?). And there should be only pork (of course hand cut) in the wonton (really, no shrimp at all! People put shrimp in it all because to make it more "high-class" but that's not the tradition). That's why it is almost impossible to find an authentic traditional Cantonese wonton restaurant nowadays, even in China.

作者: somewhereintime 時間: 2009-10-21 11:39

24# Ultraman

The  tradition noodle manufacturing method is really  time-consuming and causes hemmoroid therefore not many chef
want to do it any more. It is a myth that only noodles produce this way is acceptable, I have to point out that our
winter wheat flour in Canada is superior to Chinese one, good flour make better noodles. Wholesale noodles only cost
$1 for a pound, my cousin's factory makes 500 Kg  batches few times weekly.

Ultraman could be right, but during the past 40+ years, I never have any Cantonese style wonton in Hong Kong or Canton
made with pure pork, and I'll  never go to Northern Chinese restaurant for wonton. Even the  famous Forum restaurant in HK do not
make Wonton soup broth, it is a specialty item and need to bet made fresh everyday.
Please name one decent wonton house that would make wonton with pure pork, and I 'd like to try.
Again, I'm not here for fight, so I'll quit.

作者: somewhereintime 時間: 2009-10-21 11:46

本帖最後由 somewhereintime 於 2009-10-21 11:47 編輯

23# daimo

I used to go to Ho Yuen Kee on Fraser,
the former Spring/Autumn Restaurant on Cambie was good too.
My late friend Master Chef Randy Kwok used to make the best wonton in Canada.
I learned from Master Leung King of Lu Yu Tea House in HK back in 60's

作者: Ultraman 時間: 2009-10-21 12:20

24# Ultraman

The tradition noodle manufacturing method is really time-consuming and causes hemmoroid therefore not many chef
want to do it any more. It is a myth that only noodles produce this wa ...
somewhereintime 發表於 2009-10-21 11:39

You misunderstood me again. I'm not dealing with the business, I'm just clarifying what authentic tradition is.

作者: sheep 時間: 2009-10-21 15:03

Traditional ones made with duck eggs instead of chicken eggs, and the noodles were made by "竹昇" method (the chef rides on a 竹昇, up...down...up...down...., know what I'm talking about?). And there ...
Ultraman 發表於 2009-10-21 12:06

Duck egg is because it is cheaper compareing with hen eggs. It is used to stick the wrap.

作者: sheep 時間: 2009-10-21 15:04

Traditional ones made with duck eggs instead of chicken eggs, and the noodles were made by "竹昇" method (the chef rides on a 竹昇, up...down...up...down...., know what I'm talking about?). And there ...
Ultraman 發表於 2009-10-21 12:06

When I was a child back in the early 60's, it is with shrimp inside.

作者: sheep 時間: 2009-10-21 15:06

I used to sit in front of the SiFu wraping wonton on the street.
All his stuff are all in the cart, the boiler, noodles, tables and chairs are on the side walk.
You never have experienced that.

作者: somewhereintime 時間: 2009-10-21 15:58

I share what I seen/experienced.
you decide whatever you want to believe.
Duck eggs were widely used because they were cheaper,
i.e. for the Chiu Chow Oyster omelette.
It is unavailable in Vancouver

作者: peter236 時間: 2009-10-21 16:05

Duck egg is because it is cheaper compareing with hen eggs. It is used to stick the wrap.
sheep 發表於 2009-10-21 16:03

Is it because ducks eggs are more yellowish, so it gives more colour and the flavour is more strong? Like in moon cakes they use duck eggs.

作者: Ultraman 時間: 2009-10-21 16:52

Duck egg is because it is cheaper compareing with hen eggs. It is used to stick the wrap.
sheep 發表於 2009-10-21 15:03

Back in the olden days, yes duck egg is cheaper. But now fresh duck egg is not too common to find. And the main reason for using duck egg is because it's more chewy.

作者: rockypath 時間: 2009-10-22 01:27

I used to sit in front of the SiFu wraping wonton on the street.
All his stuff are all in the cart, the boiler, noodles, tables and chairs are on the side walk.
You never have experienced that.
sheep 發表於 2009-10-21 16:06

I, in fact, experienced that. It is not in HK, but in China. If you travel to some remote areas in southen part of China such as 廣西.雲南, you will have a chance to recall the experience again.

作者: rockypath 時間: 2009-10-22 02:14

本帖最後由 rockypath 於 2009-10-22 03:24 編輯

Well, I just listed out what I know about 餛飩/雲吞.

1. 餛飩=雲吞. Cantonese people call it “雲吞” because餛飩 is not a common word and many people do not know to say it, so people slowly use the word雲吞 instead of  餛飩.

2. 餛飩=水餃. These two were originally the same but just the way of eating is different. 餛飩 is eating水餃 with soup.

3. After餛飩/水餃 comes to the southern part of China, it slowly develops to a kind of distinctive southern style food.

4. Different places of China call it in different name and the fillings are, of course, different as well. The information below I copied from Internet.

中國北方等地通常稱為餛飩，與餃子無異。 (I tried in 北京. 西安)
天津通常肉餡小的稱為餛飩，而肉餡大的稱為雲吞。(I tried in 天津)
四川俗稱抄手 (I tried it in 上海)
湖北有人也称为饺子、包麵 (I tried in 長沙, 湖南)
上海、苏南、浙江等地的吴方言“馄饨”與粤语发音颇为近似。(I tried in 上海.無錫.杭州 and other places)
香港、澳門及廣西东南和南部地區稱之為雲吞 (I have tried it many times at home and Vancouver. )
閩南語稱扁食、扁肉，肉馅一般是用槌敲打而成 (I tried it in 上海and 福建厦門)

I find that many other fillings which do not use shrimp taste very good as well since it is much juicier (thinking about 小籠包). 福建扁肉 also has its very distinctive taste and texture.
At our home, we often make雲吞 filling with no shrimp as well.

作者: sheep 時間: 2009-10-22 08:32

件事可唔可以從另一角度來分析
廣東雲吞從皮到餡
跟北方錕飩都不一樣
北方野海鮮河鮮偖侈品啦
廣東鮮蝦雲吞早期唔係我地普羅大眾可以負擔
係西關大少亱宵
當然要精緻咪要細粒一啖一粒
麪要細箸唔係要泥填飽個肚既野

作者: fibbi 時間: 2009-10-22 10:05

My Shanghainese friend mention that 雲吞(or 錕飩) to them ...the wrap is thinner...
For 水餃 or 饺子, the wrap is thicker.

作者: somewhereintime 時間: 2009-10-22 11:32

I much prefer the Cantonese version, homemade of commercial type.
It is much more interesting.
Since the pork used by local Chinese restaurant are not that great,
generally meat buns pork dumplings are not comparable to Hong Kong,
where fresh pork are slaughtered and deliver daily

作者: rockypath 時間: 2009-10-22 13:08

I much prefer the Cantonese version, homemade of commercial type.
It is much more interesting.
Since the pork used by local Chinese restaurant are not that great,
generally meat buns pork dumplings ...
somewhereintime 發表於 2009-10-22 12:32

You only know Cantonese style.

Don't try to mix two totally seperate things together. We are talking about the different style of 雲吞. Not about the meat.

If you do not know, you don't have to say anything. Just listent to the sharings from other people and learn from them.

作者: rockypath 時間: 2009-10-22 13:22

件事可唔可以從另一角度來分析
廣東雲吞從皮到餡
跟北方錕飩都不一樣
北方野海鮮河鮮偖侈品啦
廣東鮮蝦雲吞早期唔係我地普羅大眾可以負擔
係西關大少亱宵
當然要精緻咪要細粒一啖一粒
麪要細箸唔係要泥填飽 ...
sheep 發表於 2009-10-22 09:32

Yes, the different style should be heavily decided by the food materials that are available, as well as the economic condition and culture.

Therefore, you will find 餛飩/水餃 in 江南 (蘇杭, 秦淮河,揚州,上海,南京) is much more 精緻than Northern 餛飩/水餃 such as 東北水餃, because江南 is richer, more food material available and people historically have more 文化氣質.

作者: somewhereintime 時間: 2009-10-22 13:57

作者: sheep 時間: 2009-10-22 15:00

somewhereintime 發表於 2009-10-22 14:57

Are you serious?

作者: somewhereintime 時間: 2009-10-22 16:45

42# sheep

Dear  Mr. Good sheep
I'm always serious at work, dealing with burreaucrats everyday.
Visiting LYK, how serious you expect me to be?
My conscious  forbids me to get irritated  with all the pointless attacks,
without even reading  through my posts or understanding the theme
of the threads.  Apparently this thread is about
1.  the Cantonese style Wonton House
2.  the famous MUK noodle house in Richmond
3.  the noodles made with lye water
4.  the handling of the Cantonese  Uncooked Egg Noodles, how to rid of the smell/ off taste
the original post did not even comment on the wonton,  or any variety  of the wonton from other province.
What I had  posted  were pertained to the theme, why should I get the shots  for nothing?
After all, I stated clearly many times that I have no intention to get involved in dog fight. Everything is in black & white.
While we enjoy the luxary of Freedom of speech, I  never condemn anyone with different point of view, or any name calling.
I'm old and mature enough, if you think I'm stupid, so be it.

作者: sheep 時間: 2009-10-22 16:57

I always like kidding before being serious

作者: somewhereintime 時間: 2009-10-22 17:23

本帖最後由 somewhereintime 於 2009-10-22 17:34 編輯

44# sheep

Work hard, play harder

作者: sheep 時間: 2009-10-22 18:06

44# sheep

Work hard, play harder
somewhereintime 發表於 2009-10-22 18:23

GO! GO! GO!

作者: rockypath 時間: 2009-10-22 18:31

本帖最後由 rockypath 於 2009-10-22 19:35 編輯

42# sheep

What I had posted were pertained to the theme, why should I get the shots for nothing?
...
somewhereintime 發表於 2009-10-22 17:45

I feel so sorry to hurt your feeling!!!

Did I attach you? I just correct your errors. Did you realize how silly the statements you had made? They just show you knowing nothing but still want to show off.

I always welcome corrections from others. You can correct me as well and I welcome that at any time.

作者: OncInc 時間: 2009-10-22 18:59

So after all the discussions, any other places you can recommend. I am not looking for top-notch exotic flavor, just some place decent.

I tried 沾仔記, but they use too much msg which make me have a allergic reaction.

作者: Ultraman 時間: 2009-10-22 19:27

42# sheep

Dear Mr. Good sheep
I'm always serious at work, dealing with burreaucrats everyday.
Visiting LYK, how serious you expect me to be?
My conscious forbids me to get irritated with all the ...
somewhereintime 發表於 2009-10-22 16:45

When the original post mentioned "餛飩麵" and the brand name "Mak's", of course it's not difficult to picture Cantonese 餛飩麵 is what the main subject should be. And talk about 餛飩麵, of course it consists of 餛飩, 麵, and soup base. Who started to compare Cantonese wonton with northern style wonton? (It's you.) And you only mentioned using duck egg all because of it's cheap, I said besides cheap cuz it's more chewy. Am I right?
And, you still didn't answer which restaurant you would recommend for a decent Cantonese wonton noodles.

作者: sheep 時間: 2009-10-22 20:06

蛋唔係囉泥趙既
係用泥將D餡黐實
煮熟左唔會散
chewy 麵會適合D

作者: somewhereintime 時間: 2009-10-22 20:21

本帖最後由 somewhereintime 於 2009-10-22 20:29 編輯

49# Ultraman
This is my  last  reply in this thread, from time to time when I reply to a thread, it became battlefield for
vicious person attack and hijacked instead of  rational  discussion; I sincerely feel sorry for the starter of the thread.
I had answered Mr. Daimo's  question  at #26
I do not think duck egg is more chewy, the duck eggs are higher in fat therefore they are
used  in the preparation of Salted eggs.  Salted chicken eggs are simply not comparable in
term of colour and texture, and the oil in the chicken egg yolks does not run.
Duck and duck eggs are not susceptible to harmful pathogens such as Salmonella as much as chicken.
The larger size also make workload easier,  you would appreciate if you need to crack  400 litres of liquid egg daily.
All the good Cantonese style wunton I ate in my life contain shrimp meat, and it is my preference,
not a matter of right or wrong.
The  former Spring & Autumn Restaurant used to have fresh lobster wonton  back in 80's and it was
real good. Most of the existing wonton restaurants, well, I would order something else from  the menu.
The best Cantonese wonton hand down, surprisingly was  at the Medallion Chinese restaurant in Cloverdale,
my late buddy Master Chef Kwok Wing Hong who wrote books on Imperial Banquet made the best Chinese
food I can remember,  sadly it is only in my memory.
This is a forum for sharing opinions, not for personal attack, and I'm so old and tire to response to nonsense
challenge, you have talked about my situation at other local forum(the P___G) in Spring.
I have been affiliating with food industry for over 40 years, I may know a thing or two about the topic, or I won't
bother posting. I believe everything I post here is accurate and true to the best of my knowledge. You do not
have to agree and it doesn't bother me, everyone here is anonymous.
Does anyone has a simple solution for the title of the thread  after  all?

作者: sheep 時間: 2009-10-22 20:26

Medallion Chinese restaurant in Cloverdale, please save the last post for me.

Where is it?

作者: sheep 時間: 2009-10-22 20:30

講開咸蛋
我鐘意食我媽咪用盬水浸製既咸鳮蛋

作者: Ultraman 時間: 2009-10-22 20:39

49# Ultraman
This is my last reply in this thread, I had answered Mr. Daimo's question at #26
I do not think duck egg is more chewy, the duck eggs are higher in fat therefore they are
used in t ...
somewhereintime 發表於 2009-10-22 20:21

Lobster meat in wonton?! I can imagine that it might be tasty (to some people), yet it is definitely not what traditional is! As you can always add "extra" (or "extra ordinary") ingredients such as lobster meat, scallop, abalone, shark's fin, bird's nest, .....etc into wonton, as I said this is just modern people to make normal wonton more "high class" or more fusion in order to sell them in a higher price, which is totally contradict to the authentic tradition. But of course, whether it's true tradition or not is not the main concern for consuming a bowl of wonton noodles nowadays in general.
Using duck egg is what old fashion/traditional did, it's like a history, not made up by me. (and it's not duck egg itself is more chewy than chicken egg, it's the duck egg can make the noodles more chewy, many noodles chefs should know about that.)
As I mentioned earlier, there is none of the Cantonese noodles restaurants that I like perfectly here.
To solve the original question, since everyone says taste is up to subjective personal preference, isn't it the best way to list/check out all Cantonese noodles restaurants and try them out one by one in person yourself (a general you) and see which one you like the most? (not to be inch, but that is the most effective way rather than listening to many others that this one is good ...that one is no good...etc)

作者: sheep 時間: 2009-10-22 20:45

Using duck egg is what old fashion/traditional did, it's like a history, not made up by me. (and it's not duck egg itself is more chewy than chicken egg, it's the duck egg can make the noodles more chewy, many noodles chefs should know about that.)

Lobster meat in wonton?! I can imagine that it might be tasty (to some people), yet it is definitely not what traditional is! As you can always add "extra" (or "extra ordinary") ingredients such as l ...
Ultraman 發表於 2009-10-22 21:39

So I see, you are saying the noodles are made by duck eggs and not the wonton.
Sorry that I misunderstood you

作者: Ultraman 時間: 2009-10-22 20:53

So I see, you are saying the noodles are made by duck eggs and not the wonton.
Sorry that I misunderstood you
sheep 發表於 2009-10-22 20:45

Oh not a problem, man! Maybe I didn't say it clearly.

作者: rockypath 時間: 2009-10-22 22:07

This is my  last  reply in this thread, from time to time when I reply to a thread, it became battlefield for
vicious person attack and hijacked instead of  rational  discussion; ...
somewhereintime 發表於 2009-10-22 21:21

How hard is it to admit that you don’t know something and you were wrong?

No one tried to attack you but yourself. When you cannot defence yourself for the silly statements you made, instead of admitting you were wrong, you would accused other people attacked you.

You have been saying you are a humble person. So how humble you truly are?

BTW, if you insist, I can list out the silly statements you made in this thread and identify clearly why they are silly.

作者: MoiRhapsody 時間: 2009-10-22 22:21

真係好慘，超人同石仔路淨係識啫住人地，好冇品。

作者: mcjohnjohn 時間: 2009-10-22 22:22

大家好似爭論緊有雞先定係有蛋先咁...
話有雞先既, 就覺得唔會有蛋先; 話有蛋先既, 就覺得唔會有雞先.
究竟傳統既雲吞係點既樣? 我覺得要搵叮噹既時光機, 返去古代雲吞起源既時期先會有答案law.
可能要返去夏商周朝先知啊!

作者: Ultraman 時間: 2009-10-22 22:24

真係好慘，超人同石仔路淨係識啫住人地，好冇品。
MoiRhapsody 發表於 2009-10-22 22:21

You are very welcome to point out what I've said is untrue, cuz I wanna know the truth too. Please.

作者: mcjohnjohn 時間: 2009-10-22 22:24

真係好慘，超人同石仔路淨係識啫住人地，好冇品。
MoiRhapsody 發表於 2009-10-23 14:21

呢度就後生仔烚老人家;
另一度就老人家烚後生仔.

作者: rockypath 時間: 2009-10-22 22:29

本帖最後由 rockypath 於 2009-10-22 23:33 編輯

真係好慘，超人同石仔路淨係識啫住人地，好冇品。
MoiRhapsody 發表於 2009-10-22 23:21

If you want to help out, just point out which point I said was wrong.

話我地冇品? 你好冇格. Don't try to make a fool of yourself.

作者: rockypath 時間: 2009-10-22 22:32

呢度就後生仔烚老人家;
另一度就老人家烚後生仔.

mcjohnjohn 發表於 2009-10-22 23:24

Shouldn't 老人家 be a good example for 後生仔? If 老人家教壞後生仔, what will you do?

作者: mcjohnjohn 時間: 2009-10-22 22:40

Shouldn't 老人家 be a good example for 後生仔? If 老人家教壞後生仔, what will you do?
rockypath 發表於 2009-10-23 14:32

rockypath, 可能你會覺得我思想于腐, 我覺得呢d 野唔係乜野大事大非, 未至於話"老人家教壞後生仔"咁嚴重.
老人家講故事, 佢都係想分享下佢既經驗比大家知, 佢既經驗係佢既經歷, 經歷既野係唔係一定係正確呢? 冇人知.
小弟覺得, 聽老人家分享佢既經驗, 我係獲益良多的. 就算佢講既野未必係完全正確, 我都唔會叫老人家去道歉or 認錯, 因為事可能係錯, 但係經驗唔會係假.

唉... 我麥莊莊近排比另一個老人家追殺, 我都盡量用呢一個心態去應付佢既. (不過有時都忍唔住要寸下佢兩嘴)

作者: Ultraman 時間: 2009-10-22 22:41

OK, let me put it this way.
Doesn't matter for what I've mentioned is true or not, cuz the original question didn't ask "what is traditional Cantonese wonton noodles?" but just "which restaurant makes decent Cantonese wonton noodles?", I shouldn't have bring up what authentic tradition is.
Let's forget all about it!

So back to the original question again. Yeah, just try all the possible restaurants and see which one you (a general you) like the best and ignore what other people say. That can't go wrong!

作者: mcjohnjohn 時間: 2009-10-22 22:42

So back to the original question again. Yeah, just try all the possible restaurants and see which one you (a general you) like the best and ignore what other people say. That can't go wrong!
Ultraman 發表於 2009-10-23 14:41

超人果然係宇宙既大英雄, 能將事件撥亂反正, 在下欽佩萬分!

作者: MoiRhapsody 時間: 2009-10-22 22:48

本帖最後由 MoiRhapsody 於 2009-10-22 23:50 編輯

屌，講到底，咪又係政見不同，石仔路先追住時光倒流七十年黎咬。
任何地方傾食，都只有好食同唔好食，或者健康唔健康，係得你地，時光倒流七十年講乜都有得反，有得鬧，好野!!
人地入廚房多過我地讀書呀傻撚仔!　

作者: Ultraman 時間: 2009-10-22 22:51

屌，講到底，咪又係政見不同，石仔路先追住時光倒流七十年黎咬。
MoiRhapsody 發表於 2009-10-22 22:48

Maybe you don't really care what truth is. But to some people, truth is very important to them until they finally find the correct answer. That's not about right or wrong, just different personally.

作者: rockypath 時間: 2009-10-22 22:56

屌，講到底，咪又係政見不同，石仔路先追住時光倒流七十年黎咬。
任何地方傾食，都只有好食同唔好食，或者健康唔健康，係得你地，時光倒流七十年講乜都有得反，有得鬧，好野!!
人地入廚房多過我地讀書呀傻撚仔!　 ...
MoiRhapsody 發表於 2009-10-22 23:48

That is all you have to say? Should I say - "你食屎多過我喔屎"?

If what I said was wrong, just point it out. "入廚房多過我地" will that make what he said to be true? How stupid it is.

作者: MoiRhapsody 時間: 2009-10-22 23:08

對啊，我食屎多過你。我開口都臭得死你呀仆街!
又一個外行管內行既例子。

作者: mcjohnjohn 時間: 2009-10-22 23:10

Maybe you don't really care what truth is. But to some people, truth is very important to them until they finally find the correct answer. That's not about right or wrong, just different personally.
Ultraman 發表於 2009-10-23 14:51

Yes, truth is very important........... but the truth of traditional 雲吞 is more important than 中國人尊敬長輩之心? 呢點小弟有所保留.
希望超人兄你明白小弟既想法, 因為我覺得你係一個明白事理既人.

作者: mcjohnjohn 時間: 2009-10-22 23:10

對啊，我食屎多過你。我開口都臭得死你呀仆街!
又一個外行管內行既例子。
MoiRhapsody 發表於 2009-10-23 15:08

臭我啦, 唔好臭其他人喇, 反正再臭d 既我近排都聞唔少~

作者: MoiRhapsody 時間: 2009-10-22 23:12

somewhereintime,呢家有d似文革，你呢d四舊反動修正份子，都係off啦，費事俾d毛都未出齊既紅衛兵鬥死你~~~~

作者: MoiRhapsody 時間: 2009-10-22 23:15

麥生，囡囡腸胃唔好？？
冇理由會好臭啵....

作者: mcjohnjohn 時間: 2009-10-22 23:20

麥生，囡囡腸胃唔好？？
冇理由會好臭啵....
MoiRhapsody 發表於 2009-10-23 15:15

我而家成陣羊"騷"味, 乜你聞唔到咩? 咩咩咩~

作者: MoiRhapsody 時間: 2009-10-22 23:22

哦~~~仲以為換片大業落在你肩頭添!

作者: mcjohnjohn 時間: 2009-10-22 23:22

somewhereintime,呢家有d似文革，你呢d四舊反動修正份子，都係off啦，費事俾d毛都未出齊既紅衛兵鬥死你~~~~
MoiRhapsody 發表於 2009-10-23 15:12

既然"四舊反動修正份子"唔work, 小弟資助大家, 由四舊變六舊, 就算八舊都冇問題!
做反有理! 口臭無罪!

作者: mcjohnjohn 時間: 2009-10-22 23:23

哦~~~仲以為換片大業落在你肩頭添!
MoiRhapsody 發表於 2009-10-23 15:22

換片我都有份架!!!
基本上我乜都有幫bb 搞, 只係未試過埋身餵人奶比佢乍!

作者: Ultraman 時間: 2009-10-22 23:24

Yes, truth is very important........... but the truth of traditional 雲吞 is more important than 中國人尊敬長輩之心? 呢點小弟有所保留.
希望超人兄你明白小弟既想法, 因為我覺得你係一個明白事理既人. ...
mcjohnjohn 發表於 2009-10-22 23:10

If I see my own and other 長輩 doing wrongful things, sorry that I won't "respect" them and let them keep doing it. But will tell them politely and if they insist to continue, I'll shut up. Cuz I also believe, we younger generation also have a responsibility to remind our beloved 長輩 in situations that they might be in poor memory or being too stubborn.
Yes, different people have different ways to love.

作者: Ultraman 時間: 2009-10-22 23:29

somewhereintime,呢家有d似文革，你呢d四舊反動修正份子，都係off啦，費事俾d毛都未出齊既紅衛兵鬥死你~~~~
MoiRhapsody 發表於 2009-10-22 23:12

If you don't care about wonton and wonton noodles, no matter in what traditional style you believe in, and you don't want to input any relevant discussion, why are you here for? Just want to inch some people you don't feel like? If you're a child, you are supposed to be childish. But if you're not, then I wonder who's 毛都未出齊?!

作者: mcjohnjohn 時間: 2009-10-22 23:33

If I see my own and other 長輩 doing wrongful things, sorry that I won't "respect" them and let them keep doing it. But will tell them politely and if they insist to continue, I'll shut up. Cuz I also believe, we younger generation also have a responsibility to remind our beloved 長輩 in situations that they might be in poor memory or being too stubborn.
Ultraman 發表於 2009-10-23 15:24

小弟贊成! 不過, 如果有人堅持要同長輩爭辯落去, 要長輩認錯, 你覺唔覺得咁樣有點兒那過呢?
真相係重要, 既然你已經講出左你心目中既真相, 就算人地心目中既真相同你唔同, 你都係唔係應該要尊重一下別人既想法呢? (小弟唔係話緊超人兄你, 亦冇資格話任何人, 只係唔想花時間組織個句子)

每個人都有自己心目中既信念, 傳統雲吞雲吞係點, 小弟相信要發明者先知道. 大家心目中既雲吞係有唔同, 咁又有乜野問題呢? 駛唔駛叫人認錯咁嚴重? 唉... 對唔住, 我口臭.

作者: MoiRhapsody 時間: 2009-10-22 23:34

超人~~~~~~~~~~~~~~

作者: mcjohnjohn 時間: 2009-10-22 23:36

If you don't care about wonton and wonton noodles, no matter in what traditional style you believe in, and you don't want to input any relevant discussion, why are you here for? Just want to inch som ...
Ultraman 發表於 2009-10-23 15:29

費事俾d毛都未出齊既紅衛兵鬥死你

純粹爛gag, 齋睇超人兄既近照, 閣下又真係冇乜毛, 同心口有少少紅的!

講下笑乍, 各位唔好打我...

作者: MoiRhapsody 時間: 2009-10-22 23:37

麥生，擺滿月定百日？？？

作者: mcjohnjohn 時間: 2009-10-22 23:45

麥生，擺滿月定百日？？？
MoiRhapsody 發表於 2009-10-23 15:37

擺左滿月喇~ 擺左兩日啊! (男女家分開擺)
幾開心既, 好多人同 bb 慶祝. bb 比我地搞到穿金戴銀, 成個去街市買餸既師奶咁款!

作者: MoiRhapsody 時間: 2009-10-22 23:47

Just want to inch some people you don't feel like? If you're a child, you are supposed to be childish. But if you're not, then I wonder who's 毛都未出齊?!
Ultraman 發表於 2009-10-23 00:29

same words back to you.

作者: rockypath 時間: 2009-10-22 23:52

又一個外行管內行既例子。
MoiRhapsody 發表於 2009-10-23 00:08

Even the 內行 cannot defence himself, why do you want to embarrass yourself here? Just tell me which point I said was wrong. 你理得我係唔係外行.

作者: mcjohnjohn 時間: 2009-10-22 23:56

Even the 內行 cannot defence himself, why do you want to embarrass yourself here? Just tell me which point I said was wrong. 你理得我係唔係外行.
rockypath 發表於 2009-10-23 15:52

好老實, 我唔覺得你錯, 亦唔覺得超人錯, 更唔覺得somewhereintime 錯! 各人都有自己既道理, 都有自己既經驗, 都有對自己粒雲吞既見解~

成件事, 最錯最錯就係粒雲吞! 點解佢唔生個口出黎, 同大家解釋一下自己祖先既歷史?!?!?!
總結: 冇人錯~ 只係雲吞既錯, 亦都係社會既錯!

作者: MoiRhapsody 時間: 2009-10-23 00:02

丫，你最錯係齋啫一個人呀仆街~~

作者: MoiRhapsody 時間: 2009-10-23 00:04

丫，唔知開個龍鬚糖既會唔會有得嘈呢？？？

作者: rockypath 時間: 2009-10-23 00:05

小弟贊成! 不過, 如果有人堅持要同長輩爭辯落去, 要長輩認錯, 你覺唔覺得咁樣有點兒那過呢?
mcjohnjohn 發表於 2009-10-23 00:33

When I participated in discussion of any particular topic, I had never though of who is長輩 or not. And I tried to be helpful in the discussion. Therefore, I will try my best to be objective and the information I provided to be true or relevant to my best knowledge.

Whether the person is長輩 or not, I do not see it will be a valid reason for me to make my contribution in other ways.

BTW way, 長輩 always told us to 知錯能改 when were young. So why長輩 can be executed when they made mistake? Will you be an example like this to your children?

My father never hesitated to admit to us when he made a mistake and he set a very good example to us.

作者: MoiRhapsody 時間: 2009-10-23 00:09

哦，原來係一早特登係入黎找渣~~~~~
你錯親你就死喇~~~~~~!!!!

作者: rockypath 時間: 2009-10-23 00:15

哦，原來係一早特登係入黎找渣~~~~~
你錯親你就死喇~~~~~~!!!!
MoiRhapsody 發表於 2009-10-23 01:09

This part you don't have to worry. If I am wrong, I will admit it right away. Not like you, just make a fool out of yourself.

作者: MoiRhapsody 時間: 2009-10-23 00:17

本帖最後由 MoiRhapsody 於 2009-10-23 01:18 編輯

FOOL OR NOT FOOL IS ON THE EYE OF THE BEHOLDER

作者: Ultraman 時間: 2009-10-23 00:27

小弟贊成! 不過, 如果有人堅持要同長輩爭辯落去, 要長輩認錯, 你覺唔覺得咁樣有點兒那過呢?
真相係重要, 既然你已經講出左你心目中既真相, 就算人地心目中既真相同你唔同, 你都係唔係應該要尊重一下別人既想法呢? ...
mcjohnjohn 發表於 2009-10-22 23:33

I believe, different people would have different ways to treat and love 長輩.
How if, your 長輩 ask you not to believe in your God and forbid you going to church, will you "respect" and follow?

作者: Ultraman 時間: 2009-10-23 00:30

same words back to you.
MoiRhapsody 發表於 2009-10-22 23:47

I see. While you think it's a kid's fight, but actually you are not qualified to this adult's discussion. But you're welcome to sit-in.

作者: Ultraman 時間: 2009-10-23 00:36

丫，你最錯係齋啫一個人呀仆街~~
MoiRhapsody 發表於 2009-10-23 00:02

How about we 啫 the two of you, would it make you happier?
And, it's more like you 啫-ing the two of us. That makes you happy?

作者: Ultraman 時間: 2009-10-23 00:46

I try to think of a new approach, and hopefully it would be more logical.
"雲吞面" has been commonly used/heard/seen, and nobody needs to mention what's inside, people would know what is "雲吞面".
Then do you ever hear/see "鮮蝦雲吞面"? In other words, why people need to mention/emphasize "鮮蝦" if 鮮蝦 is already there? Or people used 死蝦 or 冰蝦 in olden days, but nowadays use 鮮蝦?

作者: mcjohnjohn 時間: 2009-10-23 01:34

I try to think of a new approach, and hopefully it would be more logical.
"雲吞面" has been commonly used/heard/seen, and nobody needs to mention what's inside, people would know what is "雲吞面".
Th ...
Ultraman 發表於 2009-10-23 16:46

超人兄, 咁你聽過乜野叫菜肉雲吞嗎?...

作者: mcjohnjohn 時間: 2009-10-23 01:35

How about we 啫 the two of you, would it make you happier?
And, it's more like you 啫-ing the two of us. That makes you happy?
Ultraman 發表於 2009-10-23 16:36

你地唔好啫來啫往啦~ 好肉酸耶~

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