滑滑腸粉😍價錢又平
好滿座，講廣東話為主
有旁邊非廣東話人嫌啲待應蝦佢地？我完全唔覺
佢地嫌店內豆漿冇熱既。事後先知
(客户你自己有責任問清楚同叫清楚，right?)

韮王蝦腸，我最中意食蝦，好多粒。足料

叉燒腸，Ok 啦

牛脷酥，正常，唔油

下次要試粥，好多人叫，亦有好多款

回頭率: 75%,坐車方便到達，旁邊T&T。只要想食依種腸粉就必定黎銀記
價錢: 中下，比起食無益又油既麥當勞，食腸粉粥又健康又平

If you’re claustrophobic and have an aversion to sitting in close quarters, Yin Ji Chang Fen is not a restaurant to visit. Each table’s real estate is used to capacity – during peak periods a table that fits four will not be given to three – so it’s best to go in even numbers.

What makes people return is Yin Ji’s chang fen or rice noodle rolls. Unlike the versions you find at dim sum, Yin Ji’s is thin yet still retains a hint of elasticity to resist breaking. Each order arrives as one massive rice noodle that’s filled with toppings. The marinated beef and shrimp rice roll ($5.75) incorporated diced pieces of soy sauce laced beef (as opposed to the soft patty found elsewhere) studded with plump shrimp.

You can add an egg coating (additional $1.25), which gives it a light wash on top of the actual rice noodle. Having had it with the BBQ pork and chive roll ($4.75), it does give the dish an added depth of flavour (and perhaps helps the soy sauce stick better), but takes away from the silky feeling of the rice roll itself.

Most people also add on a bowl of congee - the typical order seems to be a congee and chang fen per diner - and their Lai Wan ($5.50) version is popular. There’s the customary seafood (shrimp and white fish), since Lai Wan is