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

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將軍澳食日式燒肉既地方唔多，大多數都係韓燒，一早醃定曬啲肉，口味比較重。做嘢晏左，啱啱好撞正下午茶時間去食牛角，有七折優惠，比起正價時間真係慳左好多。兩個人叫咗個 $129既四品烤牛肉set 同埋 $75既肩脊+豚肉set 。$129 同$75 既同樣有湯，飲品同沙律，加埋無限飯既追加。唔同既係 $129有牛角飯追加，$75只有白飯追加。不過唔緊要，我同男朋友share 牛角飯同普通白飯，咁兩種都可以試曬...平時食燒肉放題就比較趕，要係限時之內瘋狂食食食，相比之下既定食套餐就舒服好多，雖然肉量較少，但係無時間限制，如果單純想過下口癮食燒肉，而唔想暴飲暴食，呢個會係唔錯既選擇。兩個人慢慢食飯，慢慢燒，一啖肉一啖飯咁，非常享受。豚肉，其實係豬腩肉，油份最多，最適合開始就燒，令油香滲到烤網，咁之後就無咁易痴底。個人認為，豚肉配上鹽粷係最好既配搭，當燒到表面香脆，就加少少上面，燒多幾秒，鹽味滲入肉裡面，嗚啊而牛肋肉既油份亦都唔少，有些少油花，配燒肉汁都係唔錯既食法，再加一啖牛角飯或者沙律，可以減低油膩感。不過今次既肩脊肉就比較瘦，但肉味就香濃，可以落少少辣醬去燒，非常惹味。埋單既時候，店員送

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