[{"@context":"https://schema.org","@type":"Article","headline":"## 煙燻茶香，雞肉昇華 🐔🍵","image":["https://cloudapp01.ulifestyle.com.hk/post/600-4-5-CR-1-RB-1/post_1741054268198.jpeg","https://cloudapp01.ulifestyle.com.hk/post/600-4-5-CR-1-RB-1/post_1741054268298.jpeg","https://cloudapp01.ulifestyle.com.hk/post/600-4-5-CR-1-RB-1/post_1741054268382.jpeg"],"datePublished":"2025-03-04 10:11:57+08:00","url":"/community/detailpost/f4548d0c-ac41-4424-8844-fc397cf5a164/中式料理/森山野仁/132945","author":{"@type":"Person","name":"森山野仁","url":"https://www.ulifestyle.com.hk/community/user_profile/132945"},"text":"《味覺江湖裡的失傳手藝》 \n\n**茶葉煙燻雞** \n龍眼木與凍頂烏龍在陶甕裡共舞,燻煙鑽入放山雞的皮肉紋理凝成琥珀琉璃｡撕開雞腿那瞬,蒸騰的茶香混著雞汁滴落,像打翻一盅煙雨江南的晨露｡ \n\n**醬烤原條牛肋骨** \n牛肋條在味噌黑糖醬裡浸漬三日,柴燒窯封烤六小時,刀刃切下時焦殼裂出琥珀色岩層｡筋膜化作膠質纏住舌尖,肉絲裡滲出帶柳橙皮清苦的尾韻｡ \n\n**老粵館壓箱寶——八寶鴨** \n鴨腹藏著江瑤柱､蓮子､糯米等八珍,棉繩捆出渾圓福袋｡蒸籠白煙裡酥骨化形,刀劃開肚皮時湧出金黃餡料,是老派筵席最霸氣的開箱儀式｡\n\n#嗚啦吔哈 #我想食buffet #精簡護膚攻略 #主子請慢用 "},{"@context":"https://schema.org","@type":"DiscussionForumPosting","headline":"## 煙燻茶香，雞肉昇華 🐔🍵","image":["https://cloudapp01.ulifestyle.com.hk/post/600-4-5-CR-1-RB-1/post_1741054268198.jpeg","https://cloudapp01.ulifestyle.com.hk/post/600-4-5-CR-1-RB-1/post_1741054268298.jpeg","https://cloudapp01.ulifestyle.com.hk/post/600-4-5-CR-1-RB-1/post_1741054268382.jpeg"],"datePublished":"2025-03-04 10:11:57+08:00","url":"/community/detailpost/f4548d0c-ac41-4424-8844-fc397cf5a164/中式料理/森山野仁/132945","author":{"@type":"Person","name":"森山野仁","url":"https://www.ulifestyle.com.hk/community/user_profile/132945"},"text":"《味覺江湖裡的失傳手藝》 \n\n**茶葉煙燻雞** \n龍眼木與凍頂烏龍在陶甕裡共舞,燻煙鑽入放山雞的皮肉紋理凝成琥珀琉璃｡撕開雞腿那瞬,蒸騰的茶香混著雞汁滴落,像打翻一盅煙雨江南的晨露｡ \n\n**醬烤原條牛肋骨** \n牛肋條在味噌黑糖醬裡浸漬三日,柴燒窯封烤六小時,刀刃切下時焦殼裂出琥珀色岩層｡筋膜化作膠質纏住舌尖,肉絲裡滲出帶柳橙皮清苦的尾韻｡ \n\n**老粵館壓箱寶——八寶鴨** \n鴨腹藏著江瑤柱､蓮子､糯米等八珍,棉繩捆出渾圓福袋｡蒸籠白煙裡酥骨化形,刀劃開肚皮時湧出金黃餡料,是老派筵席最霸氣的開箱儀式｡\n\n#嗚啦吔哈 #我想食buffet #精簡護膚攻略 #主子請慢用 "},{"@context":"https://schema.org","@type":"ImageObject","contentUrl":"https://cloudapp01.ulifestyle.com.hk/post/600-4-5-CR-1-RB-1/post_1741054268198.jpeg","creator":{"@type":"Person","name":"森山野仁"}}]