[{"@context":"https://schema.org","@type":"Article","headline":"六國酒店重溫舊時味😋","image":["https://cloudapp01.ulifestyle.com.hk/post/600-4-5-CR-1-RB-1/post_1741532152400.jpeg","https://cloudapp01.ulifestyle.com.hk/post/600-4-5-CR-1-RB-1/post_1741532152541.jpeg","https://cloudapp01.ulifestyle.com.hk/post/600-4-5-CR-1-RB-1/post_1741532152702.jpeg","https://cloudapp01.ulifestyle.com.hk/post/600-4-5-CR-1-RB-1/post_1741532153641.jpeg","https://cloudapp01.ulifestyle.com.hk/post/600-4-5-CR-1-RB-1/post_1741532153823.jpeg","https://cloudapp01.ulifestyle.com.hk/post/600-4-5-CR-1-RB-1/post_1741532153946.jpeg","https://cloudapp01.ulifestyle.com.hk/post/600-4-5-CR-1-RB-1/post_1741532154095.jpeg","https://cloudapp01.ulifestyle.com.hk/post/600-4-5-CR-1-RB-1/post_1741532154412.jpeg","https://cloudapp01.ulifestyle.com.hk/post/600-4-5-CR-1-RB-1/post_1741532154598.jpeg","https://cloudapp01.ulifestyle.com.hk/post/600-4-5-CR-1-RB-1/post_1741532154747.jpeg","https://cloudapp01.ulifestyle.com.hk/post/600-4-5-CR-1-RB-1/post_1741532048797.jpeg","https://cloudapp01.ulifestyle.com.hk/post/600-4-5-CR-1-RB-1/post_1741532154910.jpeg","https://cloudapp01.ulifestyle.com.hk/post/600-4-5-CR-1-RB-1/post_1741532155056.jpeg","https://cloudapp01.ulifestyle.com.hk/post/600-4-5-CR-1-RB-1/post_1741532048950.jpeg","https://cloudapp01.ulifestyle.com.hk/post/600-4-5-CR-1-RB-1/post_1741532049130.jpeg"],"datePublished":"2025-03-09 22:58:11+08:00","url":"/community/detailpost/195b9895-139d-47a2-b0ff-8133e03af3f8/打卡熱點/wenn_hk/656680","author":{"@type":"Person","name":"wenn_hk","url":"https://www.ulifestyle.com.hk/community/user_profile/656680/wenn_hk"},"text":"每次長輩跟我說舊時,都覺得好有趣\n雖然没有經歷過以前的種種\n但如今有機會去六國酒店一嚐從前的懷舊傳統粵菜\n格外有一份親切感🥰\n·\n🐥銷魂叉燒伴金錢雞\n每次去六國都必食的招牌叉燒,肥瘦適中,邊位燒得焦香脆口🤤\n反而真係第一次試金錢雞😂將瘦叉､肥豬肉､雞肝串埋一就燒,以為會好油膩,但夾埋嬤嬤皮一齊食又出奇地夾😳\n·\n🧡錦鹵雲吞\n已經好少中式酒樓可以食到錦鹵雲吞,酸酸甜的甜醬汁加入了帶子等海鮮配料,配埋脆卜卜嘅炸雲吞,好開胃\n·\n🦐合浦環珠\n材料用上蝦球､鹹蛋黃､合桃和豬網油,建議搭配喼汁更好食\n·\n🐟砵仔焗魚腸\n工序繁複的一道菜,新鮮魚腸要洗乾淨才不會有腥味,難度好高,面層加了雞蛋,更加香口\n·\n🧆鬼馬牛肉\n炸得香脆的油炸鬼,配以馬蹄和鮮嫩牛肉,炒得好有鑊氣😝\n·\n🐣鷓鴣粥\n又稱為｢無米粥｣,用上鷓鴣肉和雞肝,加入參薯慢煮而成,口感綿密,熱辣辣好好食\n·\n🐟桂花班捲\n將新鮮石斑起肉,捲入紅蘿蔔､金華火腿和北菇,新鮮魚肉好滑,口感層次好豐富,底層的是蛋白,超嫩滑😍😍\n·\n🥬上湯廣肚菜苗\n魚肚吸盡湯汁,軟腍又入味,菜曲新鮮爽嫩🤤\n·\n🐣百花白鴿\n用蝦乾釀入風乾後的鴿肉,配上新鮮蟹肉煮成的醬汁,鮮甜好味\n·\n🦆穿蓮八寶鴨\n在鴨胸內釀入八種食材,包括糯米､栗子､紅豆､薏米､蓮子､百合､冬菇和鹹蛋黃,烹調工序繁複,鴨肉煮得好軟腍,咬開一絲絲鴨肉,好香噴噴😚\n·\n🥬娥姐蒸粉果\n粉果皮薄餡靚😆有蝦肉､豬肉､馬蹄等,內餡好豐富,脹卜卜😝\n·\n🥒六國倚玉麵\n伊麵上舖滿帶子,金華火腿,冬菇等配料,飽肚又滿足\n·\n💛蓮蓉西米焗布甸\n全晚最期待的甜品🤤🤤內餡的蓮蓉熱辣辣,香口軟滑,又不會太甜,絕對值得encore😋\n\n粵軒\n📍灣仔告士打道72號六國酒店1樓\n\n#社群共創攻略 #UCreatorHK #TRAVELwithUCreator #MOMENTSwithUCreator #香港美食攻略 #香港購物攻略 #香港打卡攻略 "},{"@context":"https://schema.org","@type":"DiscussionForumPosting","headline":"六國酒店重溫舊時味😋","image":["https://cloudapp01.ulifestyle.com.hk/post/600-4-5-CR-1-RB-1/post_1741532152400.jpeg","https://cloudapp01.ulifestyle.com.hk/post/600-4-5-CR-1-RB-1/post_1741532152541.jpeg","https://cloudapp01.ulifestyle.com.hk/post/600-4-5-CR-1-RB-1/post_1741532152702.jpeg","https://cloudapp01.ulifestyle.com.hk/post/600-4-5-CR-1-RB-1/post_1741532153641.jpeg","https://cloudapp01.ulifestyle.com.hk/post/600-4-5-CR-1-RB-1/post_1741532153823.jpeg","https://cloudapp01.ulifestyle.com.hk/post/600-4-5-CR-1-RB-1/post_1741532153946.jpeg","https://cloudapp01.ulifestyle.com.hk/post/600-4-5-CR-1-RB-1/post_1741532154095.jpeg","https://cloudapp01.ulifestyle.com.hk/post/600-4-5-CR-1-RB-1/post_1741532154412.jpeg","https://cloudapp01.ulifestyle.com.hk/post/600-4-5-CR-1-RB-1/post_1741532154598.jpeg","https://cloudapp01.ulifestyle.com.hk/post/600-4-5-CR-1-RB-1/post_1741532154747.jpeg","https://cloudapp01.ulifestyle.com.hk/post/600-4-5-CR-1-RB-1/post_1741532048797.jpeg","https://cloudapp01.ulifestyle.com.hk/post/600-4-5-CR-1-RB-1/post_1741532154910.jpeg","https://cloudapp01.ulifestyle.com.hk/post/600-4-5-CR-1-RB-1/post_1741532155056.jpeg","https://cloudapp01.ulifestyle.com.hk/post/600-4-5-CR-1-RB-1/post_1741532048950.jpeg","https://cloudapp01.ulifestyle.com.hk/post/600-4-5-CR-1-RB-1/post_1741532049130.jpeg"],"datePublished":"2025-03-09 22:58:11+08:00","url":"/community/detailpost/195b9895-139d-47a2-b0ff-8133e03af3f8/打卡熱點/wenn_hk/656680","author":{"@type":"Person","name":"wenn_hk","url":"https://www.ulifestyle.com.hk/community/user_profile/656680/wenn_hk"},"text":"每次長輩跟我說舊時,都覺得好有趣\n雖然没有經歷過以前的種種\n但如今有機會去六國酒店一嚐從前的懷舊傳統粵菜\n格外有一份親切感🥰\n·\n🐥銷魂叉燒伴金錢雞\n每次去六國都必食的招牌叉燒,肥瘦適中,邊位燒得焦香脆口🤤\n反而真係第一次試金錢雞😂將瘦叉､肥豬肉､雞肝串埋一就燒,以為會好油膩,但夾埋嬤嬤皮一齊食又出奇地夾😳\n·\n🧡錦鹵雲吞\n已經好少中式酒樓可以食到錦鹵雲吞,酸酸甜的甜醬汁加入了帶子等海鮮配料,配埋脆卜卜嘅炸雲吞,好開胃\n·\n🦐合浦環珠\n材料用上蝦球､鹹蛋黃､合桃和豬網油,建議搭配喼汁更好食\n·\n🐟砵仔焗魚腸\n工序繁複的一道菜,新鮮魚腸要洗乾淨才不會有腥味,難度好高,面層加了雞蛋,更加香口\n·\n🧆鬼馬牛肉\n炸得香脆的油炸鬼,配以馬蹄和鮮嫩牛肉,炒得好有鑊氣😝\n·\n🐣鷓鴣粥\n又稱為｢無米粥｣,用上鷓鴣肉和雞肝,加入參薯慢煮而成,口感綿密,熱辣辣好好食\n·\n🐟桂花班捲\n將新鮮石斑起肉,捲入紅蘿蔔､金華火腿和北菇,新鮮魚肉好滑,口感層次好豐富,底層的是蛋白,超嫩滑😍😍\n·\n🥬上湯廣肚菜苗\n魚肚吸盡湯汁,軟腍又入味,菜曲新鮮爽嫩🤤\n·\n🐣百花白鴿\n用蝦乾釀入風乾後的鴿肉,配上新鮮蟹肉煮成的醬汁,鮮甜好味\n·\n🦆穿蓮八寶鴨\n在鴨胸內釀入八種食材,包括糯米､栗子､紅豆､薏米､蓮子､百合､冬菇和鹹蛋黃,烹調工序繁複,鴨肉煮得好軟腍,咬開一絲絲鴨肉,好香噴噴😚\n·\n🥬娥姐蒸粉果\n粉果皮薄餡靚😆有蝦肉､豬肉､馬蹄等,內餡好豐富,脹卜卜😝\n·\n🥒六國倚玉麵\n伊麵上舖滿帶子,金華火腿,冬菇等配料,飽肚又滿足\n·\n💛蓮蓉西米焗布甸\n全晚最期待的甜品🤤🤤內餡的蓮蓉熱辣辣,香口軟滑,又不會太甜,絕對值得encore😋\n\n粵軒\n📍灣仔告士打道72號六國酒店1樓\n\n#社群共創攻略 #UCreatorHK #TRAVELwithUCreator #MOMENTSwithUCreator #香港美食攻略 #香港購物攻略 #香港打卡攻略 "},{"@context":"https://schema.org","@type":"ImageObject","contentUrl":"https://cloudapp01.ulifestyle.com.hk/post/600-4-5-CR-1-RB-1/post_1741532152400.jpeg","creator":{"@type":"Person","name":"wenn_hk"}}]