【簡單粗暴的好吃】芬記燒臘，在地人排隊也甘願！ [Simply and Brutally Delicious] Fan Gei Siu Laap, Locals Happily Queue for It! 澳門美食

在澳門尋覓道地風味，總少不了那抹令人魂牽夢縈的焦糖紅。隱身於纜廠巷的

芬記燒臘，便是這抹色彩的締造者。每天中午時分，這間樸實的小店便會瀰漫

著一股難以抗拒的香氣，吸引著絡繹不絕的食客慕名而來，為的就是那一口令

人銷魂的炭火燒味。究竟芬記的燒臘有何獨到之處，能讓眾多饕客甘願排隊等候？

讓我們一同揭開這澳門傳統美味的神秘面紗。

Amidst the quest for authentic flavors in Macau, the captivating allure of a caramelized red hue is often indispensable. Tucked away in Travessa da Cordidaria, Fan Gei Siu Laap is the creator of this very color. Every midday, this unassuming eatery becomes permeated with an irresistible aroma, drawing a continuous stream of eager diners, all longing for a taste of its soul-stirring charcoal-roasted delights. What precisely is the unique quality of Fan Gei Siu Laap that compels numerous gourmands to willingly queue? Let us together unveil the enigmatic charm of this traditional Macanese delicacy.

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芬記燒臘位於半島老城區的纜廠巷內，過去來澳門總是離兩站公車外的司打口，

雖然也是不遠但走過來還是要一段路。不過這一趟到澳門，為了保證吃得到芬記，

所以稍微小作弊了一下。

Fan Gei Siu Laap is located in TRAVESSA DA CORDIDARIA in the old city of the peninsula. In the past, when I came to Macau, it was always a couple of bus stops away from Sidaikou. Although it wasn't far, it was still a bit of a walk. However, this trip to Macau, to ensure that I could get Fan Gei Siu Laap, I cheated a little.

沒錯，這次作弊的點就是入住這家新東方商務賓館北樓，除了這是一棟百年

歷史建築很接地氣之外，重點是這家酒店就在芬記燒臘旁邊，我想排隊的人

龍裡面應該屬我心情最愜意吧!!XD

That's right, the point of this cheat is to stay at the San Tung Fong Commercial Inn North Wing. Besides the fact that this is a century-old historical building and very grounded, the key point is that this hotel is right next to Fan Gei Siu Laap. I think I'm probably the most relaxed person in the queue!! XD

早上才10點左右，已經有人開始排隊了，而我則悠哉悠哉晃到別的地方。

It's only around 10 in the morning, and there are already people lining up, while I leisurely wandered off elsewhere.

時間差不多11點再晃回來，現場已經不少人在排隊了。我的前面約有8-10組

客人，等到輪我點餐大概排了差不多45-60分鐘左右。因為芬記六、日、一

休息三天，除非像特殊假日，一般來說11點半開店我覺得差不多提早11點來

都還能排挺前面的。

Around 11 o'clock, I wandered back, and there were already quite a few people queuing up. There were about 8-10 groups of customers ahead of me, and it took about 45-60 minutes to wait until it was my turn to order. Since Fan Gei Siu Laap closes for three days on Saturdays, Sundays, and Mondays, unless it's a special holiday, I think arriving around 11 o'clock, about half an hour before the 11:30 opening, will still get you a pretty good spot in line.

店門口有掛牌子說明一些注意事項，其中最重要的就是店裡只提供外帶

不能內用，所以建議大家來之前先想好要回酒店吃或是外面哪邊用餐?

還有店裡面只收現金，不能刷卡也沒有澳門通。



這是店裡的手寫價目表，以澳門的物價水準來說，這邊真的算是很便宜

實惠的價格。店裡就只賣叉燒、油雞以及元蹄三種肉。雖然店家也有製

作燒鴨、燒鵝乳豬之類，不過應該是接受預訂才有，平常就別想太多了。

This is the store's handwritten price list. Compared to the price level in Macau, this place is really quite affordable. The store only sells three types of meat: char siu, poached chicken, and pork knuckle. Although the store also makes roast duck, roast goose, and suckling pig, it seems that they only accept pre-orders, so don't get your hopes up for those on a regular day.

這邊跟大家科普一下價目表上的"比飯"是什麼?因為這當時也困擾我很久，

臨時問朋友又問不到。後來再問朋友才知道原來"比"是"脾"的諧音簡稱，

也就是腿，這邊的比就是油雞腿的意思。那再看看價目表，比飯比油雞飯

貴12元，但是比三色飯跟三色飯卻同價都是72元，那最划算的應該就是

比三色飯囉~

Let me give you some background on what "Bi Rice" on the price list means. This puzzled me for a long time, and I couldn't get a straight answer from my friends when I asked them. Later, I learned that "Bi" is a homophonic abbreviation of "Pi," which means leg. So, "Bi" here refers to chicken drumstick. Now, looking at the price list, Bi Rice is MOP 12 more expensive than chicken drumstick rice. However, Bi Three Color Rice and Three Color Rice are the same price, both MOP 72. So, the most cost-effective option would be Bi Three Color Rice.

來芬記不吃一下招牌叉燒，那我覺得真的不用來排隊了。因為他最有名的

就是這個叉燒肉呀~

If you come to Fan Gei and don't try their signature char siu, then I don't think it's worth queuing up at all. Because their char siu is the most famous~

選用肥瘦均勻的豬肉，經過獨家秘方醃製後，再以高溫炭火烤製，使得叉燒

外皮呈現誘人的焦糖色澤，內裡肉質卻依然保持著軟嫩多汁。

Using pork with well-balanced fat and lean meat, marinated with a unique secret recipe, and then roasted over high-temperature charcoal, the char siu has an attractive caramel-colored skin, while the meat inside remains soft and juicy.

由於芬記燒臘堅持每日新鮮製作，且營業時間較短（通常只有平日中午

兩個小時），因此常常吸引許多本地居民和遊客排隊購買。許多食客對其

叉燒的評價都相當高，認為是澳門不可錯過的美食之一。

Given that Fan Gei Siu Laap insists on making their food fresh daily and has relatively short business hours (usually only two hours at lunchtime on weekdays), it often attracts many local residents and tourists to queue up to buy their food. Many diners rate their char siu very highly, considering it one of the must-try delicacies in Macau.

芬記的元蹄以其彈牙的外皮和軟嫩入味的肉質著稱，淡淡的煙燻香氣與豬肉

的原味巧妙融合，搭配特製的蒜蓉醋汁，鹹香可口，是佐飯下酒的絕佳選擇，

展現了傳統粵式燒臘的精湛工藝。

Fan Gei's pork knuckle is known for its chewy skin and soft, flavorful meat. The subtle smoky aroma blends perfectly with the original taste of the pork, paired with a special garlic and vinegar sauce. It's salty, fragrant, and delicious, making it an excellent choice for pairing with rice or alcoholic drinks, showcasing the exquisite craftsmanship of traditional Cantonese roast meat.

芬記的元蹄通常選用豬的前蹄，經過仔細地處理和預先的醃製，再以傳統的

方式烹製而成。

Fan Gei's pork knuckle typically uses the front trotters of the pig, carefully processed and pre-marinated, then cooked in a traditional way.

這樣的製作流程確保了元蹄的品質和風味。仔細的處理能夠去除豬肉的雜質

和腥味，預先的醃製則能讓肉質更加入味。最後，以傳統的方式烹製，通常指

的是長時間的燉煮或滷製，這樣才能使元蹄的外皮Q彈，肉質軟嫩。

This process ensures the quality and flavor of the pork knuckle. Careful processing removes impurities and the fishy smell from the pork, while pre-marinating allows the meat to absorb the flavors more deeply. Finally, cooking in a traditional way, usually involving long-term stewing or braising, results in a pork knuckle with a chewy skin and tender meat.

芬記的油雞同樣是店裡的招牌菜之一，其特色在於選用新鮮的雞隻，並以獨特

的滷水配方浸製而成。烹製後的油雞皮色金黃油亮，肉質鮮嫩多汁，散發著濃

郁的滷水香氣。

Fan Gei's poached chicken is also one of the restaurant's signature dishes. It is characterized by the use of fresh chicken, which is soaked in a unique marinade recipe. The cooked poached chicken has a golden, glossy skin, tender and juicy meat, and a rich marinade aroma.

芬記的油雞通常保持著雞肉的原汁原味，不會有過多的調味掩蓋食材本身的鮮美。

雞皮爽滑，雞肉細緻，骨頭中甚至還帶有肉汁，一口咬下，香味四溢。許多食客

喜歡搭配店裡特製的薑蔥醬一同享用，更能提升油雞的風味。

Fan Gei's poached chicken maintains the original flavor of the chicken, without excessive seasoning masking the freshness of the ingredients. The chicken skin is smooth, the chicken meat is delicate, and the bones even contain some juice. With one bite, the aroma fills your mouth. Many diners enjoy it with the restaurant's special ginger and scallion sauce, which enhances the flavor of the poached chicken even more.

與其燒臘一樣，芬記的油雞也堅持每日新鮮製作，因此品質有所保證，深受顧客

的喜愛。如果您不偏愛燒烤口味，那麼芬記的油雞會是另一個值得嘗試的美味選擇。

Like its roast meats, Fan Gei's poached chicken is also made fresh daily, so the quality is guaranteed and it is very popular with customers. If you don't prefer barbecue flavors, then Fan Gei's poached chicken is another delicious option worth trying.

這就是我這次到澳門吃到的芬記三色飯(澳門幣72元)、還有一碗7元的當日

店裡例湯，總共花費澳門幣79元就讓我飽到天靈蓋。

This is the Fan Gei Three Color Rice (MOP 72) and a bowl of the daily soup (MOP 7) that I had in Macau this time. The total cost of MOP 79 filled me up to the brim.

三色飯就是我們台灣的三寶飯，只是台灣三寶飯裡頭常出現的燒鴨，這邊變成

更高檔的元蹄，其他兩樣油雞跟叉燒則是相同。雖然澳門本來物價就比台灣高，

所以這個便當算起來也快台幣300元左右，但是憑良心說，看這肉量真的打趴

台灣三寶飯便當了。

The Three Color Rice is similar to Taiwan's Three Treasures Rice, except that the roast duck often found in Taiwan's Three Treasures Rice is replaced here with the more upscale pork knuckle. The other two items, poached chicken and char siu, are the same. Although prices in Macau are generally higher than in Taiwan, making this bento cost close to NT$300, to be honest, the amount of meat here really beats the pants off any Three Treasures Rice bento in Taiwan.

沾元蹄的特製蒜蓉醋汁，除了增加風味，也有些解膩的效果。

The special garlic and vinegar sauce for dipping pork knuckle not only adds flavor but also has a degreasing effect.

看這餐盒裡的燒臘，每一樣都好吃到破表!看這便當上頭蓋著滿滿的肉，只有

一個爽字能形容當時心情。

Every item in this lunch box was incredibly delicious! With so much meat piled on top, only one word can describe my feeling at the time: awesome!

元蹄呈現誘人的淺棕色，外皮光滑並帶有微微的光澤，可以感受到其Q彈的

質地。靠近邊緣的部分，可以看到一層白色的脂肪層，與下方的瘦肉形成分明

的層次。瘦肉部分呈現淡粉色，紋理細緻，口感彈牙有勁。

The pork knuckle has an inviting light brown color, with a smooth skin and a slight sheen, suggesting its springy texture. Near the edge, a layer of white fat is visible, forming a distinct layer with the lean meat below. The lean meat portion is a pale pink color, with fine texture, and a chewy and firm texture.

油雞呈現出誘人的金黃色澤，雞皮光滑油亮，彷彿塗抹了一層晶瑩的油脂，

散發著烤製或滷製後的誘人光芒。雞皮的顏色並非單一的金色，而是帶有深淺

不一的焦糖色，尤其在邊緣和轉角處更為明顯，顯示出烹調時受熱的程度。

雞肉的肉質呈現乳白色，飽滿而富含水分，與金黃色的雞皮形成了鮮明的對比。

部分雞肉的切面還帶有淡淡的粉紅色，顯示其鮮嫩的口感。色澤誘人、肉質鮮嫩

的油雞，從視覺上就能感受到其美味。

The poached chicken has an enticing golden hue, with a smooth, glossy skin that appears to be coated in a layer of crystalline oil, radiating an alluring sheen from roasting or braising. The color of the chicken skin is not a uniform gold, but rather has varying shades of caramel, especially noticeable at the edges and corners, indicating the degree of heat it received during cooking. The chicken meat has a milky white color, plump and moist, forming a stark contrast with the golden skin. Some of the chicken meat also has a faint pink hue at the cut surface, indicating its tender texture. The visually appealing poached chicken, with its enticing color and tender meat, conveys its deliciousness.

叉燒呈現出誘人的深紅色，表面裹著一層油亮的蜜汁，在光線下閃爍著光澤。

叉燒的邊緣帶有些微的焦糖色，這是炭火燒烤的痕跡，散發出濃郁的香氣。

肥瘦相間的紋理。肥肉部分呈現半透明的乳白色，與紅潤的瘦肉交織在一起，

預示著豐富的口感。蜜汁濃稠地附著在叉燒表面，有些地方甚至形成了晶瑩的

糖漿，讓人垂涎欲滴。港澳的叉燒因為在地食材還有消費著飲食習慣的關係，

不會像台灣採用的肉質都比較偏瘦，吃起來口感更滑口。

The char siu has an enticing deep red color, with a glossy layer of honey glaze on the surface that shimmers in the light. The edges of the char siu have a slight caramel color, which is a trace of charcoal grilling, emitting a rich aroma. The texture of the meat alternates between fat and lean. The fatty part is translucent and milky white, intertwined with the rosy red lean meat, indicating a rich taste. The honey glaze thickly adheres to the surface of the char siu, with some places even forming a crystal clear syrup, making it mouth-watering. Due to local ingredients and consumer eating habits, char siu in Hong Kong and Macau does not use leaner meat like in Taiwan, resulting in a smoother taste.

這碗湯是澳門芬記燒臘每日精心熬製的例湯之一。從照片中呈現的色澤和

食材來看，這就是廣受歡迎的福菜豬骨湯。湯頭呈現一種深沉而帶有沉澱的

黃褐色，表面泛著一層自然的油脂光澤，暗示著湯底是以富含膠質的豬骨長

時間熬煮而成。酸鹹的滋味已完全融入湯中。這是一碗看似簡單，卻蘊含著

傳統烹調智慧和食材原味的例湯，搭配芬記的燒臘主食一同享用，更能體現

澳門地道的飲食風味。

This soup is one of the daily special soups carefully simmered by Fan Gei Siu Laap in Macau. Judging from the color and ingredients presented in the photo, this is the popular preserved mustard green and pork bone soup. The soup has a deep, sedimented yellow-brown color, with a layer of natural oily sheen on the surface, indicating that the soup base is made by long-term simmering of collagen-rich pork bones. The sour and salty taste is fully integrated into the soup. This is a seemingly simple soup, but it contains traditional culinary wisdom and the original taste of the ingredients. Enjoying it with Fan Gei's roast meat main dishes can better reflect the authentic local food flavor of Macau.

菜單品項價格如因物價波動等因素有做調整，以店家公布為主，僅供參考!
The prices of menu items may be adjusted due to factors such as fluctuations in commodity prices,
and the prices posted by the restaurant shall prevail. The prices listed are for reference only.
更多冰箱累積的牛肉麵印象，盡在美味牛肉麵懶人包...........
中部牛肉麵指南地圖版:

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店家資訊:

芬記燒腊
澳門纜廠巷6號
+85328921539
營業時間11:30–15:00(參考用應該2小時就會賣完)
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