王蜀桂的道聽塗說

        二度光顧阿國鵝肉店的我，因在網路上做足功課，得知白飯要拌鵝油和油蔥酥，果然有碗香噴噴鵝油飯。而上次去時，我以為鵝湯和鵝油擇一即可，加了鵝湯、油蔥酥的白飯，少了香氣。

     這次是月女請郭爸和日本乾兒子田中徹，由於遠客愛吃豆腐，月女點了鐵板豆腐和炸豆腐，其他的菜和上次一模一樣。我們飯都盛好，菜卻遲遲沒上桌！

最早出現的是涼拌過溝，一顆淺黃色的生蛋黃就躺在綠色的蕨菜上，我請端菜的帥哥把蛋黃拿走，他說：蛋都通過檢驗，安啦！我猜這道菜可口的關鍵就在生蛋黃，他怎會砸自己的腳！

綠豆芽、韭菜、鵝腸是上桌的第二道菜，我吃了一口，覺得沒上次的好吃。招牌鹹水鵝終於看到了，我第一眼就覺得份量似乎比上次還多，我卻覺得滋味不如上回。

苦瓜鹹蛋一露面，我就確定當天掌廚的人，和上回不是同一人。因為上次吃的苦瓜，鹹蛋黃打得很碎像金沙，那天的蛋黃卻變成小塊；苦瓜的滋味也不精彩，還有量也比上次少。雖說那天的苦瓜鹹蛋不錯吃，比起第一次就差多了！                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                  

     至於那兩盤豆腐料理，我認為都不及格！如果和價錢相比，更覺得是踩了地雷。先說炸豆腐，不到十塊，要160元，外皮不夠酥脆，比港式飲茶差太多了！鐵板豆腐120元，竟然用雞蛋豆腐，配菜的胡蘿蔔「片」厚得像「塊」，雖然醬色濃，芡又勾得稠，卻沒滋沒味！

     幸好我初次吃阿國鵝肉留下好印象，對這次的不理想，只能歸咎於那天的廚子手藝不到味！我在網路看網友食記，對有些網友抱怨阿國鵝肉的炒菜不好吃！還覺得奇怪，這次經驗讓我發現，吃飯還是得碰運氣。

記得在同一家大飯店吃炒米粉，第一次的米粉真是好吃得沒話說；兩週後再點炒米粉，難吃得令人想跳樓！原因當然出在廚子！我猜是出自拿中餐證照的年輕人之手，友人從廚房走過，證明我的推測正確！

不管怎樣，阿國的鵝肉仍在水準之上，有機會我還是會光顧！