嗰隻豉油雞燒都冇燒過就叫做燒雞?
蝦片過氣唔脆, 椰漿飯我完全食唔到啲啲椰子香味淨係食到黃色嘅飯係冇味嘅,
隻雞係中老雞鞋口嘅, 不過58蚊我真係唔可以要求你咁多,
我淨係想食燒雞唔係畀隻豉油雞係咁咦焗爐 烘下就叫做燒雞, 你當D客傻的嗎???
各位有圖有真相, 大家樂本身D圖係好正既燒雞!


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