Hong Rui Zhen 洪瑞珍

Have you ever had one of those Hong Rui Zhen sandwiches? How do you like them? To us, the differences between Hong’s and the ordinary sandwiches are 1) the softness in the slices of bread, the bread is too soft we couldn’t tell if we are eating bread or sponge cake. And 2) the whipped cream-mayonnaise blend that is spread between the bread and the filling is so sweet we seriously thought we were eating a cake.
Currently Hong Rui Zhen does not have any distributor in Hong Kong. Those being sold in Hong Kong are distributed by individuals who probably brought them back from Taiwan single-handedly without any proper refrigeration during transport. Consuming any cooked food left at room temperature for more than 3 hours is at high risk of contracting food-borne illness. Unless ordinary mayonnaise spread is used and/or pickle slices are distributed evenly throughout the sandwich, then the acidity in the mayonnaise and the pickles will make a not-so-ideal breeding ground for bacteria, making the sandwich safe even after 3 or more hours without refrigeration.

在家中比較少製作三文治,因為吃自製的麵包,都喜愛原汁原味,加一些牛油經已足夠,有時候要出外工作,來不及製便當,亦會在街上購買三文治作為飯餐,因為吃起來方便快捷,但到底應如何選擇可以是一大學問。在茶餐廳吃三文治還好,因為即叫即製,細菌繁殖的機會較低,如果在一些店舖購買的話,就一定要當心,就如早前弄到滿城風雨的洪瑞珍三文治,到底它自己如何跑到香港來都已是一個謎,在台灣生活的人都知道洪瑞珍三文治不能擺放太長時間,包裝上或店員亦會提示顧客要盡快吃掉,因為三文治中間有肉類,又有一些味道像奶油忌廉的調味料,假如離開雪櫃一段時間,細菌就可以肆無忌憚地兒孫滿堂,假如閣下把這些細菌吃下去,體質又不夠強壯打仗的話,很抱歉,請盡快找醫生治理治理。