一肉知秋 

譚師傅世家臘味又來了！

一如既往，譚師傅以鮮取勝。北風來我們就製作；北風收，譚師傅也收工。堅持天然生曬，絕無添加。

譚師傅的臘鴨腿，越造越精彩；去年的產品與雲腿十分神似。閒來沒事，實驗一腿兩味；鴨腿起肉薄片炒秋葵；鴨腿骨用鮮淮山、九年百合、冬瓜連皮滾燙。兩小口子，一頓有菜有肉又有湯的晚餐不用七十塊。

香港師傅監製，深圳製造，逢星期二截單，星期五到港。

不時不食，訂購從速！

Fine Food Reminds Us of Autumn

Master Tan’s Family Cured Meat is here again! 

As always, Chef Tan wins with freshness. When the Northerly wind comes, Chef Tan starts producing it; when the Northerly wind stops, Master Tan will be off. He adheres to natural drying principle , no additives at all in his cured meat. 

Chef Tan's cured duck legs are becoming more and more exciting; last year's product is very similar to the traditional Yunnan ham.  I tried two recipes with one duck leg:  thin slices of duck leg meat are stir-fried with okra; duck leg bones are boiled with fresh yam, nine-year lily bulk, and winter melon with the skin on. For two people, a dinner with vegetables, meat and soup doesn't cost more than 70 bugs. 

Supervised by Hong Kong masters and manufactured in Shenzhen, orders are cut off on Tuesdays and arrive in Hong Kong on Fridays. 

It is time for gourmet , order soon!

譚師傅世家臘味2023將於九月十五日上市。

一如既往，我們逢星期二6:00截單，星期五下午二時半到達我們上環寫字樓。

今年百物騰貴，但我們不加價。此外我們更推出500克裝禮合，沾上你一份誠意。每個禮合只需港幣15元。

1 x   Rose Wine Pork Sausage 2023 譚師傅 臘味世家 特級玫瑰腸 500g        $218.00