[{"@context":"https://schema.org","@type":"Article","headline":"你滿意就好了@鴻星中菜 (新世紀廣場)","image":["https://cloudapp01.ulifestyle.com.hk/post/600-640-480-CR-1-RB-1/post_1724924820169.jpeg","https://cloudapp01.ulifestyle.com.hk/post/600-640-480-CR-1-RB-1/post_1724924820593.jpeg","https://cloudapp01.ulifestyle.com.hk/post/600-640-480-CR-1-RB-1/post_1724924821115.jpeg","https://cloudapp01.ulifestyle.com.hk/post/600-640-480-CR-1-RB-1/post_1724924821462.jpeg","https://cloudapp01.ulifestyle.com.hk/post/600-640-480-CR-1-RB-1/post_1724924821917.jpeg","https://cloudapp01.ulifestyle.com.hk/post/600-640-480-CR-1-RB-1/post_1724924822235.jpeg","https://cloudapp01.ulifestyle.com.hk/post/600-640-480-CR-1-RB-1/post_1724924822746.jpeg","https://cloudapp01.ulifestyle.com.hk/post/600-640-480-CR-1-RB-1/post_1724924823070.jpeg","https://cloudapp01.ulifestyle.com.hk/post/600-640-480-CR-1-RB-1/post_1724924823434.jpeg","https://cloudapp01.ulifestyle.com.hk/post/600-640-480-CR-1-RB-1/post_1724924823793.jpeg","https://cloudapp01.ulifestyle.com.hk/post/600-640-480-CR-1-RB-1/post_1724924824191.jpeg","https://cloudapp01.ulifestyle.com.hk/post/600-640-480-CR-1-RB-1/post_1724924824514.jpeg","https://cloudapp01.ulifestyle.com.hk/post/600-640-480-CR-1-RB-1/post_1724924824918.jpeg","https://cloudapp01.ulifestyle.com.hk/post/600-640-480-CR-1-RB-1/post_1724924825195.jpeg","https://cloudapp01.ulifestyle.com.hk/post/600-640-480-CR-1-RB-1/post_1724924825603.jpeg"],"datePublished":"2024-08-07 00:00:00+08:00","url":"/community/detailpost/36bb26ba-b4a5-4e3e-b408-fddfb52e4bbd/中式料理/Falav/7641","author":{"@type":"Person","name":"Falav","url":"https://www.ulifestyle.com.hk/community/user_profile/7641/Falav"},"text":"移居外國多年嘅友人返黎探親，終於約實食飯見面，想食咩當然由佢話事。想食中菜嘅理由不感意外，就去呢度啦，地點方便就腳。\n\n \n柔和燈光，枱與枱之間有足夠空間感，唔太嘈吵，傾計都方便D。\n \n\n主菜未開始，先黎個前菜，就係拍蒜青瓜同百味豆腐。兩款味道與口感不同，前者酸蒜味中爽脆，後者係炸豆腐，外脆內嫩滑，加埋酸甜醬，一口接一口。\n\n \n跟住就到海鮮出場，上湯或芝士焗嘅龍蝦就食得多，呢度用海蛯汁去煮龍蝦，又確係第一次食。\n\n \n龍蝦開邊，肉量都幾多，提供刀叉起肉，肉質超出預想咁彈牙，配埋個香濃蝦汁，雙蝦出動，點會唔鮮味?!\n \n\n呢客虎乳菌翡翠炒帶子，唔知咁岩定係想食字，用咗腐乳去調煮。主要材料有虎乳菌，帶子及荷蘭荳。\n\n \n隻帶子相當厚肉，雖然係雪藏貨，鮮甜味爭D，但幾好口感嘅。\n\n \n友人提議蒸條魚食下，侍應推介清蒸游水海星班，話抵食，連半隻鷄都係三百幾，就咁話啦。\n\n \n蒸得條魚嘅時間都幾恰到好處，魚肉仍然嫩滑，加埋個蒸魚豉油及蔥絲，用黎送飯岩數。\n\n \n外出食飯食鷄，最常叫脆皮炸子鷄，因為屋企難整嘛。半隻份量都幾對眼。\n\n \n皮下無咩肥膏，連皮一齊食都安心D; 香脆同幾好肉，點少少喼汁食就仲好味。\n\n \n本來杞子浸菜苗就普通咗D，但加咗羊肚菌就唔同啦，當堂升級咗。令本來食咗健康嘅蔬菜變得更有益。\n\n \n仲有甜品，就係酒樓常見嘅紅豆沙，仲有兩粒芝麻味湯圓。另一亮點係原個蛋黃壽桃包。\n\n \n拳頭咁大個，內裏有個原整咸蛋黃，蓮蓉唔太多，所以整體黎講甜度適中，即使已經好飽，食晒成個包都無問題。\n\n \n呢餐嘅食物配搭，友人覺得有D似食壽宴咁開心。侍應不時主動加茶換碟，可以慢慢食慢慢傾。\n \n見到有個母親節套餐介紹，可以諗諗佢喎\n\n\n#ublog #food #foodie #foodblog #moko\r\n #foodie #foodblog #food #ublog #moko\r\n\r\n(此文章由U Blog 同步發佈至社群)"},{"@context":"https://schema.org","@type":"DiscussionForumPosting","headline":"你滿意就好了@鴻星中菜 (新世紀廣場)","image":["https://cloudapp01.ulifestyle.com.hk/post/600-640-480-CR-1-RB-1/post_1724924820169.jpeg","https://cloudapp01.ulifestyle.com.hk/post/600-640-480-CR-1-RB-1/post_1724924820593.jpeg","https://cloudapp01.ulifestyle.com.hk/post/600-640-480-CR-1-RB-1/post_1724924821115.jpeg","https://cloudapp01.ulifestyle.com.hk/post/600-640-480-CR-1-RB-1/post_1724924821462.jpeg","https://cloudapp01.ulifestyle.com.hk/post/600-640-480-CR-1-RB-1/post_1724924821917.jpeg","https://cloudapp01.ulifestyle.com.hk/post/600-640-480-CR-1-RB-1/post_1724924822235.jpeg","https://cloudapp01.ulifestyle.com.hk/post/600-640-480-CR-1-RB-1/post_1724924822746.jpeg","https://cloudapp01.ulifestyle.com.hk/post/600-640-480-CR-1-RB-1/post_1724924823070.jpeg","https://cloudapp01.ulifestyle.com.hk/post/600-640-480-CR-1-RB-1/post_1724924823434.jpeg","https://cloudapp01.ulifestyle.com.hk/post/600-640-480-CR-1-RB-1/post_1724924823793.jpeg","https://cloudapp01.ulifestyle.com.hk/post/600-640-480-CR-1-RB-1/post_1724924824191.jpeg","https://cloudapp01.ulifestyle.com.hk/post/600-640-480-CR-1-RB-1/post_1724924824514.jpeg","https://cloudapp01.ulifestyle.com.hk/post/600-640-480-CR-1-RB-1/post_1724924824918.jpeg","https://cloudapp01.ulifestyle.com.hk/post/600-640-480-CR-1-RB-1/post_1724924825195.jpeg","https://cloudapp01.ulifestyle.com.hk/post/600-640-480-CR-1-RB-1/post_1724924825603.jpeg"],"datePublished":"2024-08-07 00:00:00+08:00","url":"/community/detailpost/36bb26ba-b4a5-4e3e-b408-fddfb52e4bbd/中式料理/Falav/7641","author":{"@type":"Person","name":"Falav","url":"https://www.ulifestyle.com.hk/community/user_profile/7641/Falav"},"text":"移居外國多年嘅友人返黎探親，終於約實食飯見面，想食咩當然由佢話事。想食中菜嘅理由不感意外，就去呢度啦，地點方便就腳。\n\n \n柔和燈光，枱與枱之間有足夠空間感，唔太嘈吵，傾計都方便D。\n \n\n主菜未開始，先黎個前菜，就係拍蒜青瓜同百味豆腐。兩款味道與口感不同，前者酸蒜味中爽脆，後者係炸豆腐，外脆內嫩滑，加埋酸甜醬，一口接一口。\n\n \n跟住就到海鮮出場，上湯或芝士焗嘅龍蝦就食得多，呢度用海蛯汁去煮龍蝦，又確係第一次食。\n\n \n龍蝦開邊，肉量都幾多，提供刀叉起肉，肉質超出預想咁彈牙，配埋個香濃蝦汁，雙蝦出動，點會唔鮮味?!\n \n\n呢客虎乳菌翡翠炒帶子，唔知咁岩定係想食字，用咗腐乳去調煮。主要材料有虎乳菌，帶子及荷蘭荳。\n\n \n隻帶子相當厚肉，雖然係雪藏貨，鮮甜味爭D，但幾好口感嘅。\n\n \n友人提議蒸條魚食下，侍應推介清蒸游水海星班，話抵食，連半隻鷄都係三百幾，就咁話啦。\n\n \n蒸得條魚嘅時間都幾恰到好處，魚肉仍然嫩滑，加埋個蒸魚豉油及蔥絲，用黎送飯岩數。\n\n \n外出食飯食鷄，最常叫脆皮炸子鷄，因為屋企難整嘛。半隻份量都幾對眼。\n\n \n皮下無咩肥膏，連皮一齊食都安心D; 香脆同幾好肉，點少少喼汁食就仲好味。\n\n \n本來杞子浸菜苗就普通咗D，但加咗羊肚菌就唔同啦，當堂升級咗。令本來食咗健康嘅蔬菜變得更有益。\n\n \n仲有甜品，就係酒樓常見嘅紅豆沙，仲有兩粒芝麻味湯圓。另一亮點係原個蛋黃壽桃包。\n\n \n拳頭咁大個，內裏有個原整咸蛋黃，蓮蓉唔太多，所以整體黎講甜度適中，即使已經好飽，食晒成個包都無問題。\n\n \n呢餐嘅食物配搭，友人覺得有D似食壽宴咁開心。侍應不時主動加茶換碟，可以慢慢食慢慢傾。\n \n見到有個母親節套餐介紹，可以諗諗佢喎\n\n\n#ublog #food #foodie #foodblog #moko\r\n #foodie #foodblog #food #ublog #moko\r\n\r\n(此文章由U Blog 同步發佈至社群)"},{"@context":"https://schema.org","@type":"ImageObject","contentUrl":"https://cloudapp01.ulifestyle.com.hk/post/600-640-480-CR-1-RB-1/post_1724924820169.jpeg","creator":{"@type":"Person","name":"Falav"}}]