To promote a new salt and sugar reduction (RSS) dietary culture and living style to the people of Hong Kong, the Environment and Ecology Bureau, the Committee on Reduction of Salt and Sugar in Food and the Centre for Food Safety of the Food and Environmental Hygiene Department have launched the "Less-Salt-and-Sugar Restaurants Scheme" ("Scheme"). Restaurants participated in the Scheme will offer less salt or sugar options to the consumer or even tailor-make less salt or sugar dishes in designated restaurants. Participating restaurants will be granted with the Scheme Labels for displaying in the premises for public identification. For details, please click here: https://www.eeb.gov.hk/food/en/committees/crss/restaurants.html
普寧豆腐，熱辣辣，香噴噴，外脆內滑，沾上韭菜鹽水，減輕油膩感。🤤韭菜豬紅，每次到呢度都必定食的，豬紅大大件，最愛沙茶味重，及其口感。
方魚肉碎粥，配料方魚，肉碎，芹菜都份量足，每一匙都是滿滿的料。
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水瓜烙: 平常大家都吃蠔烙(即蠔餅), 其實用水瓜做也相當好吃喔! 多了一份清爽, 當中也有蝦粒, 粉開得很好, 帶點煙韌, 很好吃。豬腳凍: 本身很愛這類食物, 味道很好, 但有點軟, 很易夾時掉到桌上(笑鹵水鵝肉: 吃潮州菜及打冷一定會叫鹵水, 總覺得鹵水做得好才是好潮州菜。這裡的鹵水不會過咸, 仍帶鹵水包的香料味, 唯一是鵝肉有點太肥。煎筍粿: 平常吃到的多是韮菜粿, 難得這裡有筍粿, 外表煎得香脆, 內裡的蔬菜甜味, 非常岀色。咸菜胡椒豬肚湯/ 普寧豆腐: 豬肚湯胡椒味夠辣, 有粉腸也有豬肚, 口感好, 洗得乾淨沒有豬氣, 不錯。普寧豆腐外脆內滑, 點上潮州特色的韮菜鹽水, 解了一點熱氣感。沙茶牛肉芥蘭: 沙茶醬香濃, 配牛肉相當不錯, 芥蘭也爽脆甜, 唯一是醬汁有點太多, 吃菜時會覺稍咸。紹菜什: 我大推的一道! 店家加上魷魚仔, 肉碎, 瀨尿蝦肉, 魚蛋等丸類與紹菜同煮, 菜及湯頭都相當鮮味! 內亦有我很喜歡的潮州豬肉片(即片裝的豬肉丸), 太好吃了!蠔仔粥: 吃罷多樣菜式, 最後吃上一碗蠔仔粥作結。蠔仔超多隻隻肥美。菜式地道, 相當滿足, 唯一是價錢較貴, 有好些食品都沒有標價錢, 只可於埋單時才得知...如公開一點會比較好。…Read More
