菜心係甜嘅,爽爽地,蘿蔔冇揸清甜,豬紅口感都滑,我唔係食豬紅嘅專家,不過聽人講啲豬紅係豬血加雞血做出來的,總之口感好過癮就得啦。豬皮豬腸都幾好,雞翼尖都幾好味,雞翼可以呀,魷魚爽口, 紅腸OK,魚蛋我鍾意。奶茶紅豆冰都可以呀,紅豆夠淋,我照食。
呢一餐唔敢話十分滿足,8分都有嘅,10個餸,一個麵,奶茶味,紅豆,加埋十三種味道及口感,都幾過癮嘅。

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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