
干扁四季豆是我最喜歡的菜式之一,這次炒得很有鑊氣,肉碎和四季豆都炒很乾身,很香口,味道亦恰到好處,不會太鹹,算是我吃過最好吃的干扁四季豆。👍🏻

四季炒和菜戴帽也是我喜歡的菜式之一,它的名字很特別,用包片皮鴨的麼麼包著吃,吸收了他多餘的油分,減去油膩的感覺。

每籠附有六片麼麼,份量剛剛好。

用麼麼包着和菜和煎蛋一起吃。

最後當然少不了必吃的小籠包,熱騰騰的小籠包沾著醋吃,倍添鮮味,一口吃下,滿口都是湯汁,非常滿足。


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




