[{"@context":"https://schema.org","@type":"Article","headline":"粵藝館新菜登場，多款新菜式","image":["https://cloudapp01.ulifestyle.com.hk/post/600-4-5-CR-1-RB-1/post_1743610800811.jpeg","https://cloudapp01.ulifestyle.com.hk/post/600-4-5-CR-1-RB-1/post_1743610801334.jpeg","https://cloudapp01.ulifestyle.com.hk/post/600-4-5-CR-1-RB-1/post_1743610801787.jpeg","https://cloudapp01.ulifestyle.com.hk/post/600-4-5-CR-1-RB-1/post_1743610802108.jpeg","https://cloudapp01.ulifestyle.com.hk/post/600-4-5-CR-1-RB-1/post_1743610802437.jpeg","https://cloudapp01.ulifestyle.com.hk/post/600-4-5-CR-1-RB-1/post_1743610802782.jpeg","https://cloudapp01.ulifestyle.com.hk/post/600-4-5-CR-1-RB-1/post_1743610803121.jpeg","https://cloudapp01.ulifestyle.com.hk/post/600-4-5-CR-1-RB-1/post_1743610803462.jpeg","https://cloudapp01.ulifestyle.com.hk/post/600-4-5-CR-1-RB-1/post_1743610803826.jpeg","https://cloudapp01.ulifestyle.com.hk/post/600-4-5-CR-1-RB-1/post_1743610804280.jpeg"],"datePublished":"2025-04-03 00:20:38+08:00","url":"/community/detailpost/4a647729-6f51-4e4d-800b-69a6731cf6df/打卡熱點/porabbitt/673232","author":{"@type":"Person","name":"porabbitt","url":"https://www.ulifestyle.com.hk/community/user_profile/673232/porabbitt"},"text":"主打中菜日化的高級食府「粵藝館」，除了招牌菜「天下第一豬」，最近更推出新菜式及廣式點心，令人食旨大動。😋\n\n頭盤的《北平溫拌雪花牛》用溫水慢慢浸熟牛肉，保留肉汁及令口感保持嫰滑，加入芫荽、紫洋蔥及香料醬汁，非常開胃。😊\n《上海黄花燻魚》外脆內嫰，魚肉嫰滑，調味加入秘製醬汁令味道更提鮮，不錯。\n招牌菜的《即燒無花果天下第一豬》，外皮燒得非常脆身，乳豬滿滿脂香，配搭清新無花果醬既特別又解膩，名不虛傳。👍\n《白切葵花雞》用上以葵花為食的跑山雞，再用特熬高湯將雞淋熟，令雞肉皮爽肉滑。\n最後更吃了數款巧手點心，《逸仙粉果》非常飽滿，加入大量蔬菜如蘿蔔、蓮藕、西芹等，口感清爽，而《巧手蘿蔔絲酥》外層酥脆無比，蘿蔔用湯汁浸煮，非常juicy，好吃。❤️\n\n#UCreator #打卡美食 #打卡 #天下第一豬 #粵藝館 #香港美食 #foodie\n\n晚市菜單\n即燒無花果天下第一豬\n北平溫拌雪花牛\n上海黄花燻魚\n天籽蘭花燉厚花膠\n一口宮廷咕嚕肉\n新哥壕皇豬肚尖\n白切葵花雞\n洋塘古法蒸東星斑\n逸仙粉果 | 巧手蘿蔔絲酥 | 魚蓉蘿蔔糕\n秦淮瑤柱野菌浸翡翠\n美齡杏仁糕\n粤藝特色糖水"},{"@context":"https://schema.org","@type":"DiscussionForumPosting","headline":"粵藝館新菜登場，多款新菜式","image":["https://cloudapp01.ulifestyle.com.hk/post/600-4-5-CR-1-RB-1/post_1743610800811.jpeg","https://cloudapp01.ulifestyle.com.hk/post/600-4-5-CR-1-RB-1/post_1743610801334.jpeg","https://cloudapp01.ulifestyle.com.hk/post/600-4-5-CR-1-RB-1/post_1743610801787.jpeg","https://cloudapp01.ulifestyle.com.hk/post/600-4-5-CR-1-RB-1/post_1743610802108.jpeg","https://cloudapp01.ulifestyle.com.hk/post/600-4-5-CR-1-RB-1/post_1743610802437.jpeg","https://cloudapp01.ulifestyle.com.hk/post/600-4-5-CR-1-RB-1/post_1743610802782.jpeg","https://cloudapp01.ulifestyle.com.hk/post/600-4-5-CR-1-RB-1/post_1743610803121.jpeg","https://cloudapp01.ulifestyle.com.hk/post/600-4-5-CR-1-RB-1/post_1743610803462.jpeg","https://cloudapp01.ulifestyle.com.hk/post/600-4-5-CR-1-RB-1/post_1743610803826.jpeg","https://cloudapp01.ulifestyle.com.hk/post/600-4-5-CR-1-RB-1/post_1743610804280.jpeg"],"datePublished":"2025-04-03 00:20:38+08:00","url":"/community/detailpost/4a647729-6f51-4e4d-800b-69a6731cf6df/打卡熱點/porabbitt/673232","author":{"@type":"Person","name":"porabbitt","url":"https://www.ulifestyle.com.hk/community/user_profile/673232/porabbitt"},"text":"主打中菜日化的高級食府「粵藝館」，除了招牌菜「天下第一豬」，最近更推出新菜式及廣式點心，令人食旨大動。😋\n\n頭盤的《北平溫拌雪花牛》用溫水慢慢浸熟牛肉，保留肉汁及令口感保持嫰滑，加入芫荽、紫洋蔥及香料醬汁，非常開胃。😊\n《上海黄花燻魚》外脆內嫰，魚肉嫰滑，調味加入秘製醬汁令味道更提鮮，不錯。\n招牌菜的《即燒無花果天下第一豬》，外皮燒得非常脆身，乳豬滿滿脂香，配搭清新無花果醬既特別又解膩，名不虛傳。👍\n《白切葵花雞》用上以葵花為食的跑山雞，再用特熬高湯將雞淋熟，令雞肉皮爽肉滑。\n最後更吃了數款巧手點心，《逸仙粉果》非常飽滿，加入大量蔬菜如蘿蔔、蓮藕、西芹等，口感清爽，而《巧手蘿蔔絲酥》外層酥脆無比，蘿蔔用湯汁浸煮，非常juicy，好吃。❤️\n\n#UCreator #打卡美食 #打卡 #天下第一豬 #粵藝館 #香港美食 #foodie\n\n晚市菜單\n即燒無花果天下第一豬\n北平溫拌雪花牛\n上海黄花燻魚\n天籽蘭花燉厚花膠\n一口宮廷咕嚕肉\n新哥壕皇豬肚尖\n白切葵花雞\n洋塘古法蒸東星斑\n逸仙粉果 | 巧手蘿蔔絲酥 | 魚蓉蘿蔔糕\n秦淮瑤柱野菌浸翡翠\n美齡杏仁糕\n粤藝特色糖水"},{"@context":"https://schema.org","@type":"ImageObject","contentUrl":"https://cloudapp01.ulifestyle.com.hk/post/600-4-5-CR-1-RB-1/post_1743610800811.jpeg","creator":{"@type":"Person","name":"porabbitt"}}]