[{"@context":"https://schema.org","@type":"Article","headline":"懷舊8道菜色香味俱全","image":["https://cloudapp01.ulifestyle.com.hk/post/600-4-5-CR-1-RB-1/post_1769425229228.jpeg","https://cloudapp01.ulifestyle.com.hk/post/600-4-5-CR-1-RB-1/post_1769425220831.jpeg","https://cloudapp01.ulifestyle.com.hk/post/600-4-5-CR-1-RB-1/post_1769425223694.jpeg","https://cloudapp01.ulifestyle.com.hk/post/600-4-5-CR-1-RB-1/post_1769425226017.jpeg","https://cloudapp01.ulifestyle.com.hk/post/600-4-5-CR-1-RB-1/post_1769425231910.jpeg","https://cloudapp01.ulifestyle.com.hk/post/600-4-5-CR-1-RB-1/post_1769425234868.jpeg"],"datePublished":"2026-01-26 01:48:36+08:00","url":"/community/detailpost/31f19d37-66c5-43a4-9baa-86127973b171/香港攻略/懷舊8道菜-色香味俱/Sheena/474376","author":{"@type":"Person","name":"Sheena","url":"https://www.ulifestyle.com.hk/community/user_profile/474376/Sheena"},"text":"懷舊8道菜色香味俱全\n\n醉潮館有種傳統中菜館的親切感，環境走懷舊路線，店內頗熱鬧，適合一家大小或朋友聚餐。店員招呼有禮，用餐感覺舒服，可以慢慢享受一圍經典海鮮菜式。懷舊海鮮響宴每位$198 (四位起)，份量足夠4-6位享用。\n\n手工百花釀蟹鉗\n蟹鉗有六件，外層炸至金黃香脆。內裡蝦膠彈牙結實，蝦味濃郁，調味不會過鹹，熱食特別加分。\n\n古法鮑汁什燴荷葉飯\n荷葉一打開已經聞到陣陣清香，飯中間充滿配料，飯粒吸滿鮑汁精華，很豐富，有肉香亦有口感，暖胃又飽肚。\n\n碧綠黑木炒斑球\n鬼塊切得厚薄均勻，炒得剛剛好，肉質嫩滑有彈性。配上爽脆的翠玉瓜及黑木耳，味道清爽，突出魚肉本身的鮮味。\n\n炒蝦碌 (茄汁/奶油/豉油王)\n蝦碌隻隻飽滿，殼已經𠝹開很易去殼。茄汁酸甜開胃，蝦肉口感爽彈，鑊氣十足。\n\n拔絲咕嚕肉\n外層炸衣酥脆，裹著酸甜拔絲醬汁，豬肉內裡保持嫩滑，甜而不膩，越吃越開胃。\n\n脆米胡麻醬元貝\n元貝炸得很香脆，咬開仍多汁嫩滑，胡麻醬香氣濃郁，再加上脆米提升口感，一軟一脆對比鮮明，賣相亦很精緻。\n\n砂鍋雲吞雞\n砂鍋上桌保持滾燙，湯色清澈卻味道濃厚。雞肉鹹香嫩滑，雲吞大隻富肉香，湯汁充滿雞香，暖胃又有家常感。\n\n上湯浸時菜\n時菜用上湯浸煮，顏色翠綠新鮮，入口清甜爽口。\n\n醉潮館 - 荃灣三陂坊30號地舖\n\n#醉潮館 #荃灣美食 #香港中菜 #中菜推薦 #香港美食 #食飽過馬年"},{"@context":"https://schema.org","@type":"DiscussionForumPosting","headline":"懷舊8道菜色香味俱全","image":["https://cloudapp01.ulifestyle.com.hk/post/600-4-5-CR-1-RB-1/post_1769425229228.jpeg","https://cloudapp01.ulifestyle.com.hk/post/600-4-5-CR-1-RB-1/post_1769425220831.jpeg","https://cloudapp01.ulifestyle.com.hk/post/600-4-5-CR-1-RB-1/post_1769425223694.jpeg","https://cloudapp01.ulifestyle.com.hk/post/600-4-5-CR-1-RB-1/post_1769425226017.jpeg","https://cloudapp01.ulifestyle.com.hk/post/600-4-5-CR-1-RB-1/post_1769425231910.jpeg","https://cloudapp01.ulifestyle.com.hk/post/600-4-5-CR-1-RB-1/post_1769425234868.jpeg"],"datePublished":"2026-01-26 01:48:36+08:00","url":"/community/detailpost/31f19d37-66c5-43a4-9baa-86127973b171/香港攻略/懷舊8道菜-色香味俱/Sheena/474376","author":{"@type":"Person","name":"Sheena","url":"https://www.ulifestyle.com.hk/community/user_profile/474376/Sheena"},"text":"懷舊8道菜色香味俱全\n\n醉潮館有種傳統中菜館的親切感，環境走懷舊路線，店內頗熱鬧，適合一家大小或朋友聚餐。店員招呼有禮，用餐感覺舒服，可以慢慢享受一圍經典海鮮菜式。懷舊海鮮響宴每位$198 (四位起)，份量足夠4-6位享用。\n\n手工百花釀蟹鉗\n蟹鉗有六件，外層炸至金黃香脆。內裡蝦膠彈牙結實，蝦味濃郁，調味不會過鹹，熱食特別加分。\n\n古法鮑汁什燴荷葉飯\n荷葉一打開已經聞到陣陣清香，飯中間充滿配料，飯粒吸滿鮑汁精華，很豐富，有肉香亦有口感，暖胃又飽肚。\n\n碧綠黑木炒斑球\n鬼塊切得厚薄均勻，炒得剛剛好，肉質嫩滑有彈性。配上爽脆的翠玉瓜及黑木耳，味道清爽，突出魚肉本身的鮮味。\n\n炒蝦碌 (茄汁/奶油/豉油王)\n蝦碌隻隻飽滿，殼已經𠝹開很易去殼。茄汁酸甜開胃，蝦肉口感爽彈，鑊氣十足。\n\n拔絲咕嚕肉\n外層炸衣酥脆，裹著酸甜拔絲醬汁，豬肉內裡保持嫩滑，甜而不膩，越吃越開胃。\n\n脆米胡麻醬元貝\n元貝炸得很香脆，咬開仍多汁嫩滑，胡麻醬香氣濃郁，再加上脆米提升口感，一軟一脆對比鮮明，賣相亦很精緻。\n\n砂鍋雲吞雞\n砂鍋上桌保持滾燙，湯色清澈卻味道濃厚。雞肉鹹香嫩滑，雲吞大隻富肉香，湯汁充滿雞香，暖胃又有家常感。\n\n上湯浸時菜\n時菜用上湯浸煮，顏色翠綠新鮮，入口清甜爽口。\n\n醉潮館 - 荃灣三陂坊30號地舖\n\n#醉潮館 #荃灣美食 #香港中菜 #中菜推薦 #香港美食 #食飽過馬年"},{"@context":"https://schema.org","@type":"ImageObject","contentUrl":"https://cloudapp01.ulifestyle.com.hk/post/600-4-5-CR-1-RB-1/post_1769425229228.jpeg","creator":{"@type":"Person","name":"Sheena"}}]

懷舊8道菜 色香味俱全

懷舊8道菜色香味俱全