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
這裡的拉麵基本有幾款選擇，招牌熊、黑熊、白熊和赤熊，兩口子決定一起選招牌熊來試試。這間拉麵是可以選擇麵的粗幼硬度，香蔥木耳配菜需不需要，其中較特別的是叉燒可選肥、瘦或是粒上。男人的「quota」較大，筆者選了肥叉(如圖)，內子就選了梅頭。肥叉的豬油部份佔整塊叉燒約四、五分之一，是愛吃肥肉的朋友的不二選擇。另一特色是招牌熊附上的糖心蛋是整個上的，入口咬下去感覺上較為滿足。麵條筆者就選了1.25mm幼麵，內子則選了1.5mm較像「油麵」粗度的中幼麵，個人而言，幼麵入口較為彈牙，亦能多帶湯汁，較為味美。至於湯底就算是略為咸和油膩的那種，雖然如此，筆者還是在麵條都吃畢後多呷了幾口湯。
餃子比想像中大粒，煎煮後的餃子皮略脆香口，餡料亦十足，點上醬汁更加鮮甜，是一個不錯的「加餸」選擇。
