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#廣州 #DimSum #YumCha
【颱風來襲前的廣州日常🌪️】晚餐照樣歎超抵食點心！西華路掃街 + 鑽進西關老巷感受煙火氣！
颱風即將登陸，廣州人的生活節奏有被打亂嗎？當然是先去飲個茶啦！🥢
這次帶大家來到廣州著名的美食勝地「西華路」，打卡一間街坊瘋狂推薦的高性價比茶樓。誰說晚餐不能吃點心？超特別的「湯泡大蝦餃」、11塊錢一大碗的骨腩粥，結帳時兩個人竟然不到百元，性價比簡直完勝！💰
吃飽喝足後，我們沿著西華路帶大家逛逛晚間的街市，看看老廣州人平時買菜的真實物價。接著再鑽進七拐八彎的西關舊巷弄，帶你感受最地道的老城區煙火氣。最後一路散步到陳家祠旁邊的「揚韜廣場」，一探週末廣州越夜越精彩的超狂排隊人潮！🔥
📌 本集亮點：
✨ 西華路平靚正茶樓探店，公開真實物價！
✨ 颱風前夕的廣州街市，生鮮熟食大撿漏！
✨ 深入西關老巷，體驗老城區的慢步調生活。
✨ 陳家祠人氣商圈，週末夜生活熱鬧直擊！
喜歡看廣州生活日常和真實探店的朋友，記得【訂閱】、【按讚】並分享給你的朋友！你有去過西華路嗎？最喜歡哪一道廣州美食？歡迎在下方留言區告訴我哦！👇
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餐廳名稱：心點雅宴
餐廳地址：廣州西華路525號
GOOGLE MAP：https://maps.app.goo.gl/Qcfa9DEQSEc9CPgf8
BAIDU MAP：https://j.map.baidu.com/ef/VVHk
餐廳消費：排骨鳳爪 CNY13.05，脆皮芋泥餐包 CNY10.35，枸杞葉骨腩粥 CNY10.35，藥膳蝦餃皇 CNy13.05
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脆皮芋泥餐包是一款源自廣式茶樓的經典烘焙點心，以酥脆外皮與綿密芋泥內餡的絕妙對比為最大特色。麵包體採用高筋麵粉、牛奶、雞蛋、酵母及奶油等材料製作，經揉麵與發酵後呈現柔軟蓬鬆的質地。芋泥餡選用香氣濃郁的荔浦芋頭或大甲芋頭，蒸熟後加入牛奶、煉乳及奶油攪拌成泥。最具辨識度的脆皮（又稱酥皮或面醬）則以低筋麵粉、奶油、糖及蛋液調製而成，烘烤後形成薄脆金黃的外殼。製作時將發酵好的麵糰分割、包入芋泥餡，表面擠上脆皮醬後送入烤箱，以約180度烘烤15至20分鐘即可。成品外皮酥脆、內餡軟糯香甜，冷熱皆宜，深受芋頭愛好者喜愛。
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Crispy Taro Milk Bread is a classic Cantonese bakery item originating from dim sum teahouses, celebrated for its delightful contrast between a crispy crust and a smooth, creamy taro filling. The bread dough is made with bread flour, milk, eggs, yeast, and butter, resulting in a soft and fluffy texture after kneading and proofing. The taro filling uses fragrant varieties such as Liupu or Dajia taro, steamed and mashed with milk, condensed milk, and butter. The signature crispy topping—also known as a streusel or pastry crust—is prepared from cake flour, butter, sugar, and egg, which forms a thin, golden, and crunchy shell during baking. To make it, the proofed dough is divided, filled with taro paste, topped with the crispy mixture, and baked at approximately 180°C for 15 to 20 minutes. The finished bread offers a crispy exterior with a sweet, soft, and aromatic taro center, enjoyable both warm and at room temperature, making it a beloved treat for taro enthusiasts.
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排骨鳳爪是廣東飲茶文化中極具代表性的經典點心，與蝦餃、燒賣並列為「四大天王」之一。這道點心通常將醃製入味的豬肋排與經油炸再燉煮的雞爪同蒸一碟，蒸製過程中兩者的肉汁與醬汁相互交融，風味加倍。製作工序相當費時，排骨需經過砍件、醃製與長時間沖水去血水；鳳爪則需經歷砍件、飛水、油炸、泡水、煲煮到攤凍撈味，整體耗時至少八小時。常見調味包括豆豉、蒜蓉、陳皮及各式醬油，大火蒸約十分鐘即可。成菜後排骨口感爽滑易脫骨，鳳爪則軟糯入味、入口即化，是港式早茶中不可或缺的人氣之選。
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Pork ribs with chicken feet is a quintessential classic dim sum in Cantonese tea culture, ranking among the “Big Four” along with shrimp dumplings and siu mai. This dish typically features marinated pork spare ribs steamed together with deep-fried and braised chicken feet on a single plate. During steaming, the meat juices and sauces from both ingredients intermingle, enhancing the overall flavor. The preparation is quite labor-intensive: pork ribs must be chopped, marinated, and rinsed for an extended period to remove blood; chicken feet go through chopping, blanching, deep-frying, soaking, boiling, cooling, and seasoning—a process taking at least eight hours. Common seasonings include fermented black beans, garlic, dried tangerine peel, and various soy sauces, steamed over high heat for about ten minutes. The finished dish features tender ribs that easily separate from the bone and chicken feet that are soft, gelatinous, and practically melt in the mouth—an indispensable favorite in traditional Hong Kong-style dim sum.
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Chapters:
00:00:00 颱風來襲前的廣州/準備去西華路吃晚餐
00:02:47 抵達心點呈獻/晚餐也能歎平價早茶
00:06:01 颱風逼近/廣東停工停航最新消息
00:09:05 廣州茶樓大比拼/茶位費與性價比討論
00:13:51 特色點心上桌/灌湯大蝦餃與骨腩粥
00:20:09 分享日常/冷萃咖啡心得
00:21:44 結算超抵食晚餐/兩人狂吃居然這麼便宜！
00:24:57 晚間的西華路街市/撿漏平價生鮮與熟食
00:30:18 穿梭西關老巷弄/感受老廣州的真實煙火氣
00:38:41 抵達揚韜廣場 (陳家祠商圈)/週末瘋狂排隊人潮直擊
00:51:11 Ending
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