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

食得開深

Level3

今天午飯時，時間頗為充足，找到了這間牛角次男坊，定意要試試他的草飼牛，跟平日常吃的穀飼牛肉有什麼分別。我除了點上了燒草飼牛腹腩盒子飯定食外，還加多了一隻溫泉蛋。當定食送時，賣相還真不錯，匆匆拍過照後，便夾了塊草飼牛來細嚼品嚐。吃起來肉質較精瘦，沒甚麼脂肪，口感較實、特別有嚼勁。但因為調味醬汁早已混到牛肉及飯，味道也偏鹹偏濃味，早已蓋過草飼牛肉的原味。建議牛角次男坊可考慮讓顧客自行選擇調味醬汁預先混到牛肉飯，還是另外分開奉上。但不知這又是否可行，又會否增加成本？

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今天午飯時，時間頗為充足，找到了這間牛角次男坊，定意要試試他的草飼牛，跟平日常吃的穀飼牛肉有什麼分別。

我除了點上了燒草飼牛腹腩盒子飯定食外，還加多了一隻溫泉蛋。

當定食送時，賣相還真不錯，匆匆拍過照後，便夾了塊草飼牛來細嚼品嚐。吃起來肉質較精瘦，沒甚麼脂肪，口感較實、特別有嚼勁。

但因為調味醬汁早已混到牛肉及飯，味道也偏鹹偏濃味，早已蓋過草飼牛肉的原味。

建議牛角次男坊可考慮讓顧客自行選擇調味醬汁預先混到牛肉飯，還是另外分開奉上。但不知這又是否可行，又會否增加成本？