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
踏進 <北京樓>，即時見到「春回大地」刺綉掛畫， 百花爭研的刺綉細緻清晰！
位於文化中心後面及面對維港景致，為配合幻彩詠香江，店方特意較暗燈光，讓食客欣賞！相當週到！值得一讚！
進食期間，突然播放音樂好大聲，原來有位師傅仔即席拉麵，不過，他身手似乎麻麻地嘞！青瓜龍巧師傅刀功的一道頭盤！當女侍應一拉起才見到好似一條龍！
隨即她加上檸檬汁，拌勻日式麻醬，清爽的青瓜薄片，入口清酸開胃帶微辣！
炒萵筍絲清爽翠綠的萵筍絲有鑊氣，有蒜香味！富貴雞外型做到成隻「麵包雞」，好趣緻！
女侍應即席燒「麵包雞」，未嚐先有視覺效果！
細佬還拍短片！燒好後，她問我們兩姐弟有無興趣扑爛隻「麵包雞」？我們還是由她代勞吧！:)問女侍應才得知，蒸六小時，肉質軟嫩，媽咪覺得似是湯渣質感！
內裡加入鮑魚及冬菇，即時升值及富貴起來！ 不論雞肉抑或配料，醬汁濃郁惹味，同樣入味非常！食北京菜，怎少得片皮鴨呢？店方的片皮鴨也做得出色！肉汁豐盈、肉質軟嫩富鮮味！
龍井蝦仁蝦仁雪白晶瑩，細細粒尚算爽彈！家常豆腐 有筍片、豆腐內裡滑溜！醬汁惹味而微辣！炒雜菜加入紫椰菜，令賣相生色不少；蓮藕片清爽，亦花心思切邊！…Read More
