顺德公猪肚鸡火锅 — Restaurant in Shenzhen

A specialty restaurant in Shenzhen that specializes in Peppered Pig's Stomach and Chicken Hot Pot. This time, my group of three ordered one pot of Pig's Stomach and Chicken Hot Pot, one serving of Baked Oysters with Garlic, one Clay Pot Rice with Assorted Preserved Meats, and a plate of Spicy Fish Skin.

Let's start with the Pig's Stomach and Chicken Hot Pot. The soup was creamy and rich, with a milky white color. The chicken in the soup was tender and flavorful, and it didn't taste overcooked or like soup residue. The pig's stomach was fresh and had a nice chewy texture. Overall, it was quite tasty.

The Baked Oysters with Garlic were quite impressive. The oysters were huge, about the size of a tablespoon, and they were topped with a flavorful garlic sauce. It was a delightful combination of flavors.

The Clay Pot Rice with Assorted Preserved Meats was similar to what you would find in Hong Kong. It didn't have any particularly unique features, but it was still enjoyable. The standout feature of this restaurant is the large clay pot they use, and the way the rice is cooked to create a crispy bottom, similar to a pizza crust.

The Spicy Fish Skin is a popular dish in many mainland Chinese restaurants, and the taste was similar to what you would expect. It was refreshing and had a nice spicy kick to it, which was appetizing.

Additionally, we ordered a glass of hand-squeezed lemon tea. However, it wasn't to my liking as it was...

深圳，以前大家一有短假期就二話不說上去按摩尋美食，但因著疫情關係，已久違了足有三年之多，今次@keithkkku 終於衝出香港😳💪……其實都只是來深圳…覓食一下。😂

廣東人對味道和養生一向講究，喜歡飲靚湯、食小炒，甚至乎來一煲熱辣辣的煲仔飯，今趟就來到深圳一間火紅的古早的老字號店，品嚐一下「廣東孖寶」和一些傳統民間美食。

🔹深圳地標美食之一，主打豬肚雞鍋，是有近十多年歷史的本土品牌，單是入口處掛滿的獎狀，已叫人心生衝動進內一試。

🔹店內裝潢清幽典雅，滲著傳統民間小店的風味；佔地廣闊座位寬敞，環境整潔富品位不拘束，坐得舒適自在。

🔹網上資料顯示這品牌連續6年獲得了深圳豬肚雞Top 1 的殊榮。

🔹傳承古法秘方花上10小時熬製雞湯，豬肚更堅持沿用繁複的傳統工序製作。

🔹選料上乘，堅持選用特定食材做菜，就好像壹號土雞、丹麥豬肚、織金竹笙和海南白胡椒等，均是有質素保證的特產靚料。

🐟順德公拌魚皮 $35，拌魚皮是順德名菜之一，一般都以爽滑魚皮拌上薑蔥芝麻和醬油，而這裡的換上了秘製紅油，添上微辣麻香，爽脆彈牙惹味刺激兼而有之，為這道懷舊名菜另辟了新風味。

🐽🐓🍲竹笙王豬肚雞 $158，將「廣東之寶」老火靚湯昇華的一道菜式，原鍋上枱賣相平實，但觀乎濃厚乳白色的湯汁已叫人心動！先嚐靚湯果真鮮香醇和，滲著淡淡的胡椒香，濃而不膩沒有半點油脂涸喉，單是飲湯已叫人停不了口。豬肚爽脆鬆軟沒有臊味，雞件嫩滑富雞味，就算煮久了也不會老；雪白的竹笙更是有夠大件外面少見，吸滿精華爽滑多汁。

🥘金沙臘味煲仔飯 $58，煲仔飯算是另一道典藏級民間美食，即叫即做端上來時吱吱響熱辣辣的香氣撲鼻，粒粒飽滿分明的米飯上放滿了金沙(鹹蛋黃)、香菜、芋頭粒和港式臘味，單是賣相已叫人食指大動，最重要是飯焦烘得夠香口，焦香鬆脆，是為這道菜的靈魂所在。將所有材料撈勻後每一口都充滿臘味肉香，爽口飯粒夾集著粉軟芋粒和香脆飯焦，還有鹹蛋黃的微微鹹香，口感多樣豐富，簡單中見功架，如此美味的煲仔飯實在讓人一試難忘，而且還可以自己創新配搭，將飯焦與豬肚雞靚湯一同享用，吸上湯汁的飯焦微脆酥香，即時變身成鍋巴的食法，又是另一種風味。

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順德公自2009年始創於羅湖向西村雞煲火鍋街，迅速成為深圳必食的地標美食，主打霸氣竹笙王豬肚雞及蒲燒鰻魚臘味煲仔飯，於大眾點評中連續6年深圳豬肚雞名列榜首，以及另一大招牌煲仔飯也系深圳煲仔飯菜品榜TOP1 !

為確保質素，順德公只在深圳開設分店，而且永不對外開放加盟，現時共有15間直營門店，這次到訪車公廟總店，总面积大概有700平，環境寬敞明亮。

· 霸氣竹笙王豬肚雞 (¥208) 招牌竹笙王豬肚雞包括霸氣竹笙王、半隻壹號土雞、豬肚及現熬靚湯，選用有「菌中皇后」之稱的貴州織金竹笙，千里挑一，比普通竹笙厚大爽脆得多，蜂巢菌孔盡吸湯底精華，味道鮮甜，再加上海南紅土地白胡椒辛香溫順，伏天一定要飲返碗湯祛祛濕！

· 蒲燒鰻魚臘味煲仔飯 (¥88) 煲仔飯款式包括金牌臘味煲仔飯、潤腸臘味煲仔飯、黑椒牛肉煲仔飯、金沙芝士臘味煲仔飯等，但當中最不得不試的當然非首創鰻魚臘味煲仔飯莫屬，我們更以¥38將鰻魚加量。鰻魚肥美鮮嫩與非遗臘味的油脂香相輔相成，滲透飯中再淋上蒲燒鰻魚汁及秘方熬製鰻魚骨油等調味，明火現煲以大火烤小火燜，令米飯粒粒分明之條底部飯焦焦脆香口更是靈魂所在。

品嘗霸氣竹笙王豬肚雞後當然要物盡其用，以其鮮美靚湯作火鍋湯底，雜菜拼盤 (¥25) 多種時令蔬菜吸收湯底後亦更昇華。

順德手工魚皮餃 (¥35) 幾乎每枱必點的魚皮餃餃皮以新鮮鯪魚純手工製作，一般急凍魚皮餃絕不能媲美，鮮彈爽滑。

手切鮮肥牛 (¥45) 選用新鮮肥牛，現點現切，肉味香濃，且都幾大碟，好有飽足感，另外亦有安格斯雪花肥牛 (¥98)、穀飼肥牛 (¥52)、特選肥牛 (¥42)等供選擇。

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