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巴生肉骨茶是马来西亚一道著名的中式排骨汤,起源于巴生港口地区。它由猪排骨和中药材熬制而成,汤汁浓郁鲜美,深受喜爱
不同于新加坡等地肉骨茶，巴生肉骨茶的汤底由猪排骨、党参、当归、玉竹和八角、桂皮等熬制而成
汤汁是浓郁鲜美的黑汤派
可以配白饭或油条食用,也可以自行加入酱油、辣椒、蒜泥等调味
干锅肉骨茶超绝，结合了传统的肉骨茶与干炒的风味。将炖好的肉骨茶与酱油和蚝油翻炒，使肉质更加紧致，汤汁浓缩，风味更为浓郁。梁记在肉骨茶里还增加了炸鱿鱼须，让鲜味更加浓郁，调味偏咸，但是非常下饭，个人非常非常喜欢
我们还点了猪蹄（口感有点硬）、宫保田鸡、白粥，都非常好吃
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