蜜汁第一刀叉燒
用上半肥瘦嘅「第一刀」,肉質鬆化軟嫩,咬落去肉汁同油香齊備。

XO醬煎腸粉
腸粉煎到金黃微脆,再鋪上自家製嘅XO醬,鹹香惹味。

筍尖鮮蝦餃
蝦餃皮薄透光,餡料係原隻爽彈鮮蝦,再加入筍尖增添清新爽脆,入口鮮味十足。

姬松茸花膠灌湯餃
湯底清澈卻味道濃郁,集姬松茸嘅菌香與火腿嘅鹹鮮於一身。內藏軟滑花膠同鮮美雞肉,膠質豐富。


薑汁紅棗糕
紅棗糕質地軟糯,紅棗天然甜香與薑汁嘅溫和辛香完美融合,甜而不膩。


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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






