[{"@context":"https://schema.org","@type":"Article","headline":"遲來的開年飯@小城大廚","image":["https://cloudapp01.ulifestyle.com.hk/post/600-640-480-CR-1-RB-1/post_1718968833731.jpeg","https://cloudapp01.ulifestyle.com.hk/post/600-640-480-CR-1-RB-1/post_1718968834114.jpeg","https://cloudapp01.ulifestyle.com.hk/post/600-640-480-CR-1-RB-1/post_1718968834594.jpeg","https://cloudapp01.ulifestyle.com.hk/post/600-640-480-CR-1-RB-1/post_1718968835033.jpeg","https://cloudapp01.ulifestyle.com.hk/post/600-640-480-CR-1-RB-1/post_1718968835456.jpeg","https://cloudapp01.ulifestyle.com.hk/post/600-640-480-CR-1-RB-1/post_1718968835835.jpeg","https://cloudapp01.ulifestyle.com.hk/post/600-640-480-CR-1-RB-1/post_1718968836197.jpeg","https://cloudapp01.ulifestyle.com.hk/post/600-640-480-CR-1-RB-1/post_1718968836748.jpeg","https://cloudapp01.ulifestyle.com.hk/post/600-640-480-CR-1-RB-1/post_1718968837170.jpeg","https://cloudapp01.ulifestyle.com.hk/post/600-640-480-CR-1-RB-1/post_1718968837624.jpeg","https://cloudapp01.ulifestyle.com.hk/post/600-640-480-CR-1-RB-1/post_1718968838049.jpeg","https://cloudapp01.ulifestyle.com.hk/post/600-640-480-CR-1-RB-1/post_1718968838508.jpeg"],"datePublished":"2024-06-19 00:00:00+08:00","url":"/community/detailpost/a694b460-41de-4918-a646-69eef145f3d5/中式料理/Falav/7641","author":{"@type":"Person","name":"Falav","url":"https://www.ulifestyle.com.hk/community/user_profile/7641/Falav"},"text":"雖然過咗新十五，但終於約齊飯腳食個開年飯，注觀塘扮工友人提議到呢度開餐\n\n \n店內面積都唔細，有卡座亦有大圓枱，仲有獨立房間。\n \n主要係廣東菜，亦有火鍋選擇。\n \n歡喜食紅燒乳鴿 ($48)，若果價錢合理都會叫返隻當前菜咁食住先。\n\n \n鴿身係細碼，熱辣辣皮脆，肉唔算好多但都夠止吓癮，留肚食主菜。\n\n \n呢度仲提供客家菜選擇\n\n \n叫咗馳名客家鹹香鷄 ($130/半隻)試下，另設蔥油。\n\n \n見到隻鷄肶就知隻鷄唔係大隻，通常做得呢D客家鷄，都係咁上下體積。皮下唔算多肥膏，唔食皮嘅亦可輕易撕走。\n\n鷄肉算幾嫩身，食到咸香味，唔點蔥油都可以。\n\n \n底部有咸菜，唔太咸，用黎夾住鷄肉食有另一種食法同味道。\n\n \n呢客薑蔥爆豬雜煲 ($108)，都唔知幾耐未食過，因為唔係好多酒家仲有供應\n\n \n因唔食豬腸，落單時就要求走腸。變成豬雜成員有心，潤，腰同肚，加任大量薑蔥，入口無異味，只有薑蔥嘅香味。\n\n \n通常都係豉汁蒸，屋企都煮到，今晚改叫蜜汁鱔球 ($138)，成碟圓碌碌，顏色吸引。\n\n \n鱔肉無沾粉漿，走走油後皮嘅部份變得脆身咗，啖啖肉加上蜜汁嘅香甜味，用黎送飯絶無問題。\n\n \n唔知點解新春菜就聯想到要有豆苗，可能春天就由苗開始。除咗鷄油炒，仲可以蒜蓉炒豆苗 ($78)。份量都幾夠夾，蒜蓉香味加上清甜豆苗，略為多咗D油，少咁D就仲好。\n\n \n見佢餐牌仲有是日海鮮推介，價錢都合理，唯有留待下次先食。\n\n#ublog #foodblog #kwuntong #foodpics #foodie #小城大廚\n \r\n #foodie #kwuntong #foodblog #foodpics #ublog #小城大廚\r\n\r\n(此文章由U Blog 同步發佈至社群)"},{"@context":"https://schema.org","@type":"DiscussionForumPosting","headline":"遲來的開年飯@小城大廚","image":["https://cloudapp01.ulifestyle.com.hk/post/600-640-480-CR-1-RB-1/post_1718968833731.jpeg","https://cloudapp01.ulifestyle.com.hk/post/600-640-480-CR-1-RB-1/post_1718968834114.jpeg","https://cloudapp01.ulifestyle.com.hk/post/600-640-480-CR-1-RB-1/post_1718968834594.jpeg","https://cloudapp01.ulifestyle.com.hk/post/600-640-480-CR-1-RB-1/post_1718968835033.jpeg","https://cloudapp01.ulifestyle.com.hk/post/600-640-480-CR-1-RB-1/post_1718968835456.jpeg","https://cloudapp01.ulifestyle.com.hk/post/600-640-480-CR-1-RB-1/post_1718968835835.jpeg","https://cloudapp01.ulifestyle.com.hk/post/600-640-480-CR-1-RB-1/post_1718968836197.jpeg","https://cloudapp01.ulifestyle.com.hk/post/600-640-480-CR-1-RB-1/post_1718968836748.jpeg","https://cloudapp01.ulifestyle.com.hk/post/600-640-480-CR-1-RB-1/post_1718968837170.jpeg","https://cloudapp01.ulifestyle.com.hk/post/600-640-480-CR-1-RB-1/post_1718968837624.jpeg","https://cloudapp01.ulifestyle.com.hk/post/600-640-480-CR-1-RB-1/post_1718968838049.jpeg","https://cloudapp01.ulifestyle.com.hk/post/600-640-480-CR-1-RB-1/post_1718968838508.jpeg"],"datePublished":"2024-06-19 00:00:00+08:00","url":"/community/detailpost/a694b460-41de-4918-a646-69eef145f3d5/中式料理/Falav/7641","author":{"@type":"Person","name":"Falav","url":"https://www.ulifestyle.com.hk/community/user_profile/7641/Falav"},"text":"雖然過咗新十五，但終於約齊飯腳食個開年飯，注觀塘扮工友人提議到呢度開餐\n\n \n店內面積都唔細，有卡座亦有大圓枱，仲有獨立房間。\n \n主要係廣東菜，亦有火鍋選擇。\n \n歡喜食紅燒乳鴿 ($48)，若果價錢合理都會叫返隻當前菜咁食住先。\n\n \n鴿身係細碼，熱辣辣皮脆，肉唔算好多但都夠止吓癮，留肚食主菜。\n\n \n呢度仲提供客家菜選擇\n\n \n叫咗馳名客家鹹香鷄 ($130/半隻)試下，另設蔥油。\n\n \n見到隻鷄肶就知隻鷄唔係大隻，通常做得呢D客家鷄，都係咁上下體積。皮下唔算多肥膏，唔食皮嘅亦可輕易撕走。\n\n鷄肉算幾嫩身，食到咸香味，唔點蔥油都可以。\n\n \n底部有咸菜，唔太咸，用黎夾住鷄肉食有另一種食法同味道。\n\n \n呢客薑蔥爆豬雜煲 ($108)，都唔知幾耐未食過，因為唔係好多酒家仲有供應\n\n \n因唔食豬腸，落單時就要求走腸。變成豬雜成員有心，潤，腰同肚，加任大量薑蔥，入口無異味，只有薑蔥嘅香味。\n\n \n通常都係豉汁蒸，屋企都煮到，今晚改叫蜜汁鱔球 ($138)，成碟圓碌碌，顏色吸引。\n\n \n鱔肉無沾粉漿，走走油後皮嘅部份變得脆身咗，啖啖肉加上蜜汁嘅香甜味，用黎送飯絶無問題。\n\n \n唔知點解新春菜就聯想到要有豆苗，可能春天就由苗開始。除咗鷄油炒，仲可以蒜蓉炒豆苗 ($78)。份量都幾夠夾，蒜蓉香味加上清甜豆苗，略為多咗D油，少咁D就仲好。\n\n \n見佢餐牌仲有是日海鮮推介，價錢都合理，唯有留待下次先食。\n\n#ublog #foodblog #kwuntong #foodpics #foodie #小城大廚\n \r\n #foodie #kwuntong #foodblog #foodpics #ublog #小城大廚\r\n\r\n(此文章由U Blog 同步發佈至社群)"},{"@context":"https://schema.org","@type":"ImageObject","contentUrl":"https://cloudapp01.ulifestyle.com.hk/post/600-640-480-CR-1-RB-1/post_1718968833731.jpeg","creator":{"@type":"Person","name":"Falav"}}]