[{"@context":"https://schema.org","@type":"Article","headline":"旺角食呢啲","image":["https://cloudapp01.ulifestyle.com.hk/post/600-4-5-CR-1-RB-1/post_1762005259070.jpeg","https://cloudapp01.ulifestyle.com.hk/post/600-4-5-CR-1-RB-1/post_1762005259588.jpeg","https://cloudapp01.ulifestyle.com.hk/post/600-4-5-CR-1-RB-1/post_1762005259803.jpeg","https://cloudapp01.ulifestyle.com.hk/post/600-4-5-CR-1-RB-1/post_1762005260028.jpeg","https://cloudapp01.ulifestyle.com.hk/post/600-4-5-CR-1-RB-1/post_1762005260524.jpeg","https://cloudapp01.ulifestyle.com.hk/post/600-4-5-CR-1-RB-1/post_1762005260695.jpeg","https://cloudapp01.ulifestyle.com.hk/post/600-4-5-CR-1-RB-1/post_1762005261070.jpeg","https://cloudapp01.ulifestyle.com.hk/post/600-4-5-CR-1-RB-1/post_1762005261291.jpeg"],"datePublished":"2025-11-01 21:55:37+08:00","url":"/community/detailpost/15101ce5-50ba-4e4d-a087-416a7ad13c62/打卡熱點/foodlocker/771143","author":{"@type":"Person","name":"foodlocker","url":"https://www.ulifestyle.com.hk/community/user_profile/771143/foodlocker"},"text":"法式牛油雞翼\n滿滿牛油,夾開鬆脆外皮,就見到雞翼外皮都變成油黃色 😆 一定係醃咗好耐~ 炸起上嚟先可以爆滿牛油~\n\n墨魚餅撈檬\n墨魚餅真係粒粒墨魚~ 預先半煎炸,切片,放上醃紅白蘿蔔同生菜絲嘅撈檬上,自行加越式甜醋汁,撈呀撈~ 食得~ 好快捷~\n\n越南香茅豬頸肉煎蛋飯\n豬頸肉香口唔韌~ 煎蛋略嫌熟,爆唔到蛋汁,唯有蛋黃蓉撈飯~\n\n鮮芒椰汁西米露\n好多芒果､好多西米,加啲椰汁,加啲冰~ 你都想像得到嘅味道~\n\n椰汁三色冰\n所謂三色:紅豆､馬豆､椰珍多~ 最啱貪心嘅我😆\n\n#UCreator #香港美食 #港玩港食 #相機食先 "},{"@context":"https://schema.org","@type":"DiscussionForumPosting","headline":"旺角食呢啲","image":["https://cloudapp01.ulifestyle.com.hk/post/600-4-5-CR-1-RB-1/post_1762005259070.jpeg","https://cloudapp01.ulifestyle.com.hk/post/600-4-5-CR-1-RB-1/post_1762005259588.jpeg","https://cloudapp01.ulifestyle.com.hk/post/600-4-5-CR-1-RB-1/post_1762005259803.jpeg","https://cloudapp01.ulifestyle.com.hk/post/600-4-5-CR-1-RB-1/post_1762005260028.jpeg","https://cloudapp01.ulifestyle.com.hk/post/600-4-5-CR-1-RB-1/post_1762005260524.jpeg","https://cloudapp01.ulifestyle.com.hk/post/600-4-5-CR-1-RB-1/post_1762005260695.jpeg","https://cloudapp01.ulifestyle.com.hk/post/600-4-5-CR-1-RB-1/post_1762005261070.jpeg","https://cloudapp01.ulifestyle.com.hk/post/600-4-5-CR-1-RB-1/post_1762005261291.jpeg"],"datePublished":"2025-11-01 21:55:37+08:00","url":"/community/detailpost/15101ce5-50ba-4e4d-a087-416a7ad13c62/打卡熱點/foodlocker/771143","author":{"@type":"Person","name":"foodlocker","url":"https://www.ulifestyle.com.hk/community/user_profile/771143/foodlocker"},"text":"法式牛油雞翼\n滿滿牛油,夾開鬆脆外皮,就見到雞翼外皮都變成油黃色 😆 一定係醃咗好耐~ 炸起上嚟先可以爆滿牛油~\n\n墨魚餅撈檬\n墨魚餅真係粒粒墨魚~ 預先半煎炸,切片,放上醃紅白蘿蔔同生菜絲嘅撈檬上,自行加越式甜醋汁,撈呀撈~ 食得~ 好快捷~\n\n越南香茅豬頸肉煎蛋飯\n豬頸肉香口唔韌~ 煎蛋略嫌熟,爆唔到蛋汁,唯有蛋黃蓉撈飯~\n\n鮮芒椰汁西米露\n好多芒果､好多西米,加啲椰汁,加啲冰~ 你都想像得到嘅味道~\n\n椰汁三色冰\n所謂三色:紅豆､馬豆､椰珍多~ 最啱貪心嘅我😆\n\n#UCreator #香港美食 #港玩港食 #相機食先 "},{"@context":"https://schema.org","@type":"ImageObject","contentUrl":"https://cloudapp01.ulifestyle.com.hk/post/600-4-5-CR-1-RB-1/post_1762005259070.jpeg","creator":{"@type":"Person","name":"foodlocker"}}]