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

Keungzoojai

Level3

第一次食荃灣牛角次男坊，整體不錯暴雪蔥鹽豚肉飯：以豚肉為主要材料，搭配濃郁的蔥鹽調味料，讓每一口都充滿豐富的味道。豚肉經過特殊的烹調技巧，保持了肉質的嫩滑與口感。推薦度8分燒肉丼定食：這是一道擁有豐富口感的日式料理。它以嫩滑的燒肉片為主角，配上新鮮的蔬菜和美味的醬汁。燒肉片經過細心的烹調，保留了肉質的鮮嫩和多汁。每一口都散發出濃郁的燒烤香氣，令人回味無窮。推薦度7分一口酥魷魚：這道菜是餐廳的招牌點心，深受顧客喜愛。酥炸至金黃酥脆的魷魚，外層酥脆內裡嫩滑，帶有淡淡的海鮮香氣。每一口都能感受到魷魚的鮮美與口感的對比，絕對是下酒的絕佳選擇。推薦度8分忌廉蟹肉薯餅：結合了香脆的薯餅和鮮美的蟹肉，口感豐富。薯餅外層炸至金黃酥脆，內部鬆軟，搭配濃郁的忌廉蟹肉醬汁，帶來豐富的奶香味和蟹肉的鮮甜。每一口都讓人沉醉其中，無法抗拒的美味。推薦度9分

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