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
北京填鴨 ($460) - 北京填鴨不會太肥，鴨皮很香脆，鴨肉肉嫩多汁，雖然配料只有青瓜及大蔥，但因為鴨本身味道已做得很好，所以雖然只有少許配料，但都好好味，值得推薦。
蜜汁火腿 ($230) - 此菜式好像不是很多食店都有，難得此店有，當然不錯過啦！少少鹹味的火腿配上甜甜的蜜糖再加上一片很脆很脆的腐皮，外面再夾上一層軟熟的包，口感及味道都十分之豐富，正！
生菜片鴨鬆 ($138) - 鴨鬆醃料味濃配上生菜變得濃淡適中。
鹵水鴨舌 ($135) - 鹵水不會過鹹或太淡，味道正常，可能本人教喜歡麻辣鴨舌，所以對這個菜色就只是一般。
小蔥皮蛋拌豆腐 ($68) - 這個豆腐食落感覺比較清新，可中和之前較濃味的菜色。
蝦餃 ($40) / 蝦醬蒸魷魚 ($ 40) - 相比起小菜，這兩個點心就較為遜色一點，蝦餃的皮比較厚; 蝦醬蒸魷魚就普普通通。
