10
3
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Restaurant: YAT LUNG HEEN
Info:

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

Level3
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2025-01-18 373 views
今日踏入不過有名嘅酒樓 嗰氛圍甚係熱鬧,裝修雖非奢華至極,卻透著傳統大氣,紅底色調,睇住便覺喜慶,彷彿已嗅到佳肴飄香,滿心期待大飽口福。• 炒螺片配豆角:螺片切得恰到好處,厚薄均勻,炒制火候精準,口感爽脆,豆角青翠鮮嫩,爽脆宜人,與螺片搭配,色澤悅目。然相較高檔海鮮酒家之炒螺片,此處螺片鮮味略遜一籌,或因食材本身所致。但整體而言,味道尚佳,鑊氣十足,香氣撲鼻,令人食欲大增。睇嗰兩隻龍蝦威風凜凜,蝦殼紅艷似在彰顯其新鮮無比。蝦肉入口鮮甜彈牙,每一口都飽含海水之鮮味,妙不可言!旁側小碟中乃龍蝦肉製成之佳肴,搭配醬汁濃郁醇厚,與蝦肉鮮味相輔相成。不過,龍蝦刺身擺盤雖大氣,若能如米其林餐廳般,增添些創意裝飾,便更臻完美矣。燒乳豬:燒乳豬外皮烤得金黃酥脆,宛如一層薄脆鎧甲,以筷輕敲,令人垂涎欲滴。咬下一口,咔嚓一聲,脆皮瞬間崩裂,裏面豬肉鮮嫩多汁,鹹淡相宜,實乃外酥裏嫩之典範。然因乳豬個頭較大,烤制時火候把控稍有難度,靠近豬骨處肉質稍欠鮮嫩,略有遺憾。但總體而言,此燒乳豬堪稱酒樓招牌菜,水準不俗。鮑魚海參燜菜:鮑魚個頭雖不大,然肉質厚實,口感軟糯,飽吸濃郁醬汁,滋味醇厚。海參處理乾淨,爽滑彈牙,

今日踏入不過有名嘅酒樓 嗰氛圍甚係熱鬧,裝修雖非奢華至極,卻透著傳統大氣,紅底色調,睇住便覺喜慶,彷彿已嗅到佳肴飄香,滿心期待大飽口福。

• 炒螺片配豆角:螺片切得恰到好處,厚薄均勻,炒制火候精準,口感爽脆,豆角青翠鮮嫩,爽脆宜人,與螺片搭配,色澤悅目。然相較高檔海鮮酒家之炒螺片,此處螺片鮮味略遜一籌,或因食材本身所致。但整體而言,味道尚佳,鑊氣十足,香氣撲鼻,令人食欲大增。

睇嗰兩隻龍蝦威風凜凜,蝦殼紅艷似在彰顯其新鮮無比。蝦肉入口鮮甜彈牙,每一口都飽含海水之鮮味,妙不可言!旁側小碟中乃龍蝦肉製成之佳肴,搭配醬汁濃郁醇厚,與蝦肉鮮味相輔相成。不過,龍蝦刺身擺盤雖大氣,若能如米其林餐廳般,增添些創意裝飾,便更臻完美矣。

燒乳豬:燒乳豬外皮烤得金黃酥脆,宛如一層薄脆鎧甲,以筷輕敲,令人垂涎欲滴。咬下一口,咔嚓一聲,脆皮瞬間崩裂,裏面豬肉鮮嫩多汁,鹹淡相宜,實乃外酥裏嫩之典範。然因乳豬個頭較大,烤制時火候把控稍有難度,靠近豬骨處肉質稍欠鮮嫩,略有遺憾。但總體而言,此燒乳豬堪稱酒樓招牌菜,水準不俗。

鮑魚海參燜菜:鮑魚個頭雖不大,然肉質厚實,口感軟糯,飽吸濃郁醬汁,滋味醇厚。海參處理乾淨,爽滑彈牙,與鮑魚同燜,鮮味交融,鮮香至極!白菜吸足鮑魚海參之鮮味,清甜可口,唯燜制時間稍長,致白菜略失爽脆。與專做鮑參翅肚之高檔餐廳相比,此菜食材品質或稍遜一籌,然味道頗佳,性價比高。

清蒸魚:魚之品相甚佳,色澤鮮亮,魚皮蒸制得恰到好處,爽滑無腥。魚肉鮮嫩,以筷輕撥,便如花瓣般散開,入口即化,鮮味四溢。其上配料搭配巧妙,蔥花、薑絲、香菇等,增香添味,豐富口感層次。然與海鮮酒樓大廚所蒸魚相比,此魚火候略欠,魚肉中心部位稍欠熟透,然瑕不掩瑜,整體味道仍佳。

蝦仁湯麵:湯色金黃誘人,散發濃郁鮮香,想必乃以蝦頭蝦殼精心熬制之高湯。麵條爽滑勁道,吸飽湯汁鮮味,口感豐富。蝦仁新鮮彈牙,顆顆飽滿,咬之滿口肉香。然湯麵份量稍少,於吾等大胃之人而言,一碗下肚,意猶未盡。與街邊麵館相比,此湯麵味道勝出

談及呢啲美食,心中滿是回憶與情懷。兒時每逢佳節或家庭聚會,家人便會齊聚酒樓用餐,如今憶起,溫馨依舊。猶記燒乳豬,往昔僅於隆重場合方得一見,每每上桌,孩童們歡呼雀躍,爭搶脆皮。如今雖可隨時品嘗,然此刻食之,往昔歡樂時光浮現眼前。又如鮑魚海參燜白菜,曾覺此菜甚為高檔,僅於電視中得見,如今能與家人共享,實乃幸福之事。呢啲美食,不僅是味蕾之享,更承載著家庭之溫暖與美好回憶,每一口皆似品味一段溫馨故事,令人沉醉其中,難以忘懷。
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