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
佢係我心目中既正宗小籠包黎架，事源係同我兒時既回憶有關既，好細個既時候我daddy第1次帶我去食上海野，我只係記得其中一樣就係小籠包，daddy教我小籠包中間空出黎既圈圈係用黎放薑同醋，之後一啖食左佢，所以我一直認定要有圈圈兼通（濃）放到醋同薑入去既先係正宗小籠包，事實係點我唔理喇
出面有好多唔通（濃）既一律俾我認為唔正宗
所以我真係好鐘意係度食小籠包架
宜且唔會太熱辣親條脷，岩岩好，
