PHSeaFood:阿東餐廳美食照片導覽


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Strict Standards: Non-static method MagicWord::get() should not be called statically, assuming $this from incompatible context in /var/www/html/mediawiki/includes/Parser.php on line 1952

Strict Standards: Non-static method MagicWord::get() should not be called statically, assuming $this from incompatible context in /var/www/html/mediawiki/includes/Parser.php on line 1952

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Strict Standards: Non-static method MagicWord::get() should not be called statically, assuming $this from incompatible context in /var/www/html/mediawiki/includes/Parser.php on line 1952

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-[[Image:阿東-100.jpg|right|thumb|370px|]]+[[Image:阿東-100.jpg|right|thumb|370px|這只是阿東企業的N分之1啊!事業越做越大]]
-[[Image:阿東-101.jpg|left|thumb|370px|]]+[[Image:阿東-101.jpg|left|thumb|370px|要訂位就打電話給我,晚上11點過後不要打,因為我睡啦!]]
-[[Image:阿東-103.JPG|right|thumb|370px|]]+[[Image:阿東-103.JPG|right|thumb|370px|淡季的時候去吃飯,老闆高興起來就送上了台式泡菜]]
-[[Image:阿東-104.JPG|left|thumb|370px|]]+[[Image:阿東-104.JPG|left|thumb|370px|這是極品,光看小管滑溜光亮的色澤就可以想像它的脆度跟甜度,沾上旁邊的美奶滋,在夏天吃起來特別爽口入胃]]
-[[Image:阿東-105.JPG|right|thumb|370px|]]+[[Image:阿東-105.JPG|right|thumb|370px|南瓜炒米粉,以前在澎湖這是不起眼的餐食,現在搖身一變身價非凡,好不好吃就在南瓜跟米粉的比例以及老闆肯不肯下點海鮮下去炒]]
-[[Image:阿東-106.JPG|left|thumb|370px|]]+[[Image:阿東-106.JPG|left|thumb|370px|國曆五月到八月是澎湖的絲瓜產季,現在不少餐廳都用台灣絲瓜了,澎湖絲瓜口趕比較滑嫩,也比較甜]]
-[[Image:阿東-107.JPG|right|thumb|370px|]]+[[Image:阿東-107.JPG|right|thumb|370px|阿東的花枝丸不用多廢話,咬下去就對了!旁邊的炸蝦片就是澎湖辦桌文化中一定會拿來點綴花枝丸的]]
-[[Image:阿東-108.JPG|left|thumb|370px|]]+[[Image:阿東-108.JPG|left|thumb|370px|蛋香跟蔥香濃郁的海膽炒蛋,其實很好吃唷!只是要真的吃海膽還是去七美吃生海膽吧]]
-[[Image:阿東-109.JPG|right|thumb|370px|]]+[[Image:阿東-109.JPG|right|thumb|370px|紫菜魚丸湯,大部分的紫菜都是養殖的或進口的,餐廳不可能用澎湖紫菜,但是魚丸就是貨真價實的澎湖魚丸,光這個魚丸就可以讓湯頭增色]]
-[[Image:阿東-102.JPG|left|thumb|370px|]]+[[Image:阿東-102.JPG|left|thumb|370px|生魚片,一般餐廳都用海麗魚,魚肉脂肪比較厚,我比較喜歡吃紅缸]]

Revision as of 19:16, 17 April 2006

這只是阿東企業的N分之1啊!事業越做越大
Enlarge
這只是阿東企業的N分之1啊!事業越做越大
要訂位就打電話給我,晚上11點過後不要打,因為我睡啦!
Enlarge
要訂位就打電話給我,晚上11點過後不要打,因為我睡啦!
淡季的時候去吃飯,老闆高興起來就送上了台式泡菜
Enlarge
淡季的時候去吃飯,老闆高興起來就送上了台式泡菜
這是極品,光看小管滑溜光亮的色澤就可以想像它的脆度跟甜度,沾上旁邊的美奶滋,在夏天吃起來特別爽口入胃
Enlarge
這是極品,光看小管滑溜光亮的色澤就可以想像它的脆度跟甜度,沾上旁邊的美奶滋,在夏天吃起來特別爽口入胃
南瓜炒米粉,以前在澎湖這是不起眼的餐食,現在搖身一變身價非凡,好不好吃就在南瓜跟米粉的比例以及老闆肯不肯下點海鮮下去炒
Enlarge
南瓜炒米粉,以前在澎湖這是不起眼的餐食,現在搖身一變身價非凡,好不好吃就在南瓜跟米粉的比例以及老闆肯不肯下點海鮮下去炒
國曆五月到八月是澎湖的絲瓜產季,現在不少餐廳都用台灣絲瓜了,澎湖絲瓜口趕比較滑嫩,也比較甜
Enlarge
國曆五月到八月是澎湖的絲瓜產季,現在不少餐廳都用台灣絲瓜了,澎湖絲瓜口趕比較滑嫩,也比較甜
阿東的花枝丸不用多廢話,咬下去就對了!旁邊的炸蝦片就是澎湖辦桌文化中一定會拿來點綴花枝丸的
Enlarge
阿東的花枝丸不用多廢話,咬下去就對了!旁邊的炸蝦片就是澎湖辦桌文化中一定會拿來點綴花枝丸的
蛋香跟蔥香濃郁的海膽炒蛋,其實很好吃唷!只是要真的吃海膽還是去七美吃生海膽吧
Enlarge
蛋香跟蔥香濃郁的海膽炒蛋,其實很好吃唷!只是要真的吃海膽還是去七美吃生海膽吧
紫菜魚丸湯,大部分的紫菜都是養殖的或進口的,餐廳不可能用澎湖紫菜,但是魚丸就是貨真價實的澎湖魚丸,光這個魚丸就可以讓湯頭增色
Enlarge
紫菜魚丸湯,大部分的紫菜都是養殖的或進口的,餐廳不可能用澎湖紫菜,但是魚丸就是貨真價實的澎湖魚丸,光這個魚丸就可以讓湯頭增色
生魚片,一般餐廳都用海麗魚,魚肉脂肪比較厚,我比較喜歡吃紅缸
Enlarge
生魚片,一般餐廳都用海麗魚,魚肉脂肪比較厚,我比較喜歡吃紅缸