每天上午10點半過後，西港市場內常會看到排著一條人龍，就為了西港著名的

每天上午10點半過後，西港市場內常會看到排著一條人龍，就為了西港著名的「蝦仁焢肉飯」而來。 西港蝦仁焢肉飯位在西港市場廁所邊，營業的時間為每天上午的10點半，通常在中午12點前便賣完收攤。老闆現為一對兄弟夫妻檔，4人共同經營，為了口感和新鮮度，焢肉飯的製作流程堅持從每天的早上8點才開始烹製，因此只有200多份，但往往在一個半小時內就傾售一空，晚到的客人，除了望攤興嘆，也只能等到明天再來。

結果 (英文) 1:

10:30 day after, in the Westport market often see a row of long queues, just to the famous "shrimp Hong pilaf" Westport from.

Hong shrimp pilaf Westport Westport market position in the toilet side, the business daily from 10:30 in the morning, they are usually sold out before closing time at 12:00. The boss is now a husband and wife team of two brothers and four co-operate in order to taste and freshness, Hong pilaf production process adhere to every day from 8:00 in the morning began to cook, so only 200 copies, but often in a half hour pour on sale within a space, late arrivals, in addition to looking stalls disappointed, can only wait until tomorrow again.

結果 (英文) 2:

Every day after 10.30 am, a human dragon is often seen in the Westport Market, coming for the famous "shrimp meat meal" in Westport.

West Harbour shrimp meat and rice is placed next to the west harbour market toilet, open every day at 10.30 am, usually before 12 noon sold out of the stall. The boss is now a brother husband and wife file, 4 people jointly operated, in order to taste and freshness, the production process of meat and rice adhere to from 8 a.m. every day began to cook, so only more than 200 copies, but often in an hour and a half on the sale, late guests, in addition to the hope of the stall sigh, can only wait until tomorrow. ...

結果 (英文) 3:

After 10:30 a.m. every day, a line of people is often seen in the West Hong Kong market, just for the famous "shrimp meat rice" in West Hong Kong.
Xigang shrimp meal is located at the toilet of Xigang market. It is open at 10:30 a.m. every day. It is usually sold out before 12 noon. Now the boss is a couple of brothers and four people work together. In order to taste and freshness, the production process of Xigang shrimp meal insists on cooking from 8:00 a.m. every day, so there are only more than 200 dishes, but they tend to pour out in an hour and a half After selling out, the late arriving guests, in addition to looking at the stall and sighing, can only come back tomorrow.