猪肉粉是一道起源於吉隆坡的華人傳統麵食，可分為“湯式”和“乾式”兩種。猪肉粉的制作过程：湯式的豬肉丸粉是將汆燙好的河粉、米粉或油麵放進熬煮了幾個小時的豬大骨高湯內，然後再擺上幾塊豬肉片、猪肝、猪肉丸、猪油、青菜及青蔥等。乾式的豬肉粉則將豬肉丸湯與乾麵分開上桌，其中一碗裝上豬大骨高湯及豬肉片、猪肝、猪肉丸、猪油、青菜及青蔥等，另一碗則裝上用黑醬油、醬油、香油撈好的米粉、面、或河粉等。源和的清湯豬肉粉，湯頭非常香甜，豬干很新鮮，肉片及肉碎入口即化，乾撈的味道特香，醬汁不會太黑， 配上豬油，味道超好。值得去尝尝
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Telephone
03-8964 0905
Opening Hours
Today
07:00 - 21:00
Mon - Sat
07:00 - 21:00
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