[{"@context":"https://schema.org","@type":"Article","headline":"街坊店的奢華轉身","image":["https://cloudapp01.ulifestyle.com.hk/post/600-4-5-CR-1-RB-1/post_1743849088729.jpeg","https://cloudapp01.ulifestyle.com.hk/post/600-4-5-CR-1-RB-1/post_1743849089218.jpeg","https://cloudapp01.ulifestyle.com.hk/post/600-4-5-CR-1-RB-1/post_1743849089339.jpeg","https://cloudapp01.ulifestyle.com.hk/post/600-4-5-CR-1-RB-1/post_1743849089534.jpeg","https://cloudapp01.ulifestyle.com.hk/post/600-4-5-CR-1-RB-1/post_1743849089791.jpeg","https://cloudapp01.ulifestyle.com.hk/post/600-4-5-CR-1-RB-1/post_1743849089980.jpeg","https://cloudapp01.ulifestyle.com.hk/post/600-4-5-CR-1-RB-1/post_1743849090255.jpeg","https://cloudapp01.ulifestyle.com.hk/post/600-4-5-CR-1-RB-1/post_1743849090430.jpeg","https://cloudapp01.ulifestyle.com.hk/post/600-4-5-CR-1-RB-1/post_1743849090814.jpeg","https://cloudapp01.ulifestyle.com.hk/post/600-4-5-CR-1-RB-1/post_1743849091013.jpeg","https://cloudapp01.ulifestyle.com.hk/post/600-4-5-CR-1-RB-1/post_1743849091134.jpeg","https://cloudapp01.ulifestyle.com.hk/post/600-4-5-CR-1-RB-1/post_1743849091269.jpeg","https://cloudapp01.ulifestyle.com.hk/post/600-4-5-CR-1-RB-1/post_1743849091395.jpeg"],"datePublished":"2025-04-05 18:33:12+08:00","url":"/community/detailpost/391e43a7-da18-49f5-9198-a105bd84ac06/中式料理/finger-cons/739402","author":{"@type":"Person","name":"finger cons","url":"https://www.ulifestyle.com.hk/community/user_profile/739402/finger-cons"},"text":"老朋友外地返港飯聚,食家朋友喺｢王朝潮順館｣安排好八人菜單｡呢間都幫襯過好多次,潮州打冷､打邊爐､雞煲同小菜,無論幾個人或者同一大班朋友都好啱食｡\n\n本灣大左口魚(兩食)\n購自西貢碼頭艇仔檔 $400/ 1條(約3斤半)\n ❖ (一食) 左口魚刺身\n食家朋友到西貢碼頭揀靚魚,而家大左口當造,買條帶過嚟加工｡一上枱成條左口魚曬冷咁棟喺度,夠晒睇頭,一遍白雪雪刺身晶瑩剔透,魚身切成薄片,刀工了得｡左口魚味道屬於清淡,口感彈牙有嚼勁,配泰式酸汁清新提鮮｡\n\n❖ (二食) 椒鹽魚頭魚骨\n食完刺身,就將魚頭魚尾連魚骨用椒鹽炸,外炸得香脆,魚骨都可以食埋,原來都仲有好多肉,魚肉嫩滑熱辣辣,配大量炸蒜辣椒,香口惹味｡\n\n❖ 膏蟹蒸手剁肉餅 (2份) $936\n兩隻膏蟹好新鮮,爆滿蟹膏,蟹肉實淨鮮甜｡\n肉餅因為係新鮮手剁,質地鬆化有肉汁,唔會死實實,加咗馬蹄同少少鹹魚,增加口感更提鮮｡將蟹蓋啲蟹膏撈落啲肉餅度,蟹膏甘香味滲晒入肉餅,加埋啲肉汁撈飯食,啖啖充滿蛋黃質地嘅蟹膏,簡直返唔到轉頭｡\n\n❖ 薑蔥龍蝦煎腸粉 $928\n呢個腸粉真係好招積,兩隻大龍蝦,新鮮肉厚彈牙,用大量薑蔥爆炒,薑蔥汁充滿龍蝦精華,煎腸粉墊底,兩面煎得焦香,口感煙韌,索晒啲汁嚟食勁鮮味｡\n\n❖ 黑蒜花膠湯 $628\n湯料十足,有雞同排骨去煲,花膠大隻,黑蒜溶晒入湯,好清又唔膩,入口順喉,香濃又帶點甜｡\n\n❖ 薑蔥豬什 $198\n好有鑊氣,採用新鮮豬什,味道同口感真係會食得出,完全無腥羶味,生腸爽脆到無朋友,粉腸夠晒粉,豬肚彈牙有嚼勁,豬膶鮮嫩,醬油味香濃｡\n\n❖ 啤酒鵝 $438\n用Gas爐上枱滾住食,成份鵝下莊份量十足,用啤酒同香料去煮,鵝肉融入咗啤酒味道,又帶點香辣,好鍾意食鵝掌同鵝翼｡\n\n針墨\n購自西貢碼頭艇仔檔 $80 (2條) \n❖ 白灼鮮墨魚\n西貢針墨當造,差唔多全部艇仔檔都有得賣,新鮮嘅墨魚簡單白灼已經好鮮甜,口感爽彈,尤其旗位置特別爽脆,用芽菜墊底更清爽｡\n\n店長熱情好客,仲出動私伙燒烏魚子請我哋試,濕潤軟糯口感配威士忌一流｡連埋碟鳳梨咕嚕肉､白飯同汽水,埋單$3476,每人$500有找,我哋係book咗房,由五點半食到餐廳收工,飲飽食醉好盡興｡\n\n#王朝潮順館\n地址:九龍灣牛頭角道3號得寶商場地下A7號舖\n\n#左口魚刺身 #椒鹽魚頭魚骨#薑蔥龍蝦煎腸粉\n#啤酒鵝 #薑蔥豬什 #打冷#潮州菜\n#九龍灣美食 #香港美食#香港美食推介\n#hkfoodies #foodieshk #hkigfood "},{"@context":"https://schema.org","@type":"DiscussionForumPosting","headline":"街坊店的奢華轉身","image":["https://cloudapp01.ulifestyle.com.hk/post/600-4-5-CR-1-RB-1/post_1743849088729.jpeg","https://cloudapp01.ulifestyle.com.hk/post/600-4-5-CR-1-RB-1/post_1743849089218.jpeg","https://cloudapp01.ulifestyle.com.hk/post/600-4-5-CR-1-RB-1/post_1743849089339.jpeg","https://cloudapp01.ulifestyle.com.hk/post/600-4-5-CR-1-RB-1/post_1743849089534.jpeg","https://cloudapp01.ulifestyle.com.hk/post/600-4-5-CR-1-RB-1/post_1743849089791.jpeg","https://cloudapp01.ulifestyle.com.hk/post/600-4-5-CR-1-RB-1/post_1743849089980.jpeg","https://cloudapp01.ulifestyle.com.hk/post/600-4-5-CR-1-RB-1/post_1743849090255.jpeg","https://cloudapp01.ulifestyle.com.hk/post/600-4-5-CR-1-RB-1/post_1743849090430.jpeg","https://cloudapp01.ulifestyle.com.hk/post/600-4-5-CR-1-RB-1/post_1743849090814.jpeg","https://cloudapp01.ulifestyle.com.hk/post/600-4-5-CR-1-RB-1/post_1743849091013.jpeg","https://cloudapp01.ulifestyle.com.hk/post/600-4-5-CR-1-RB-1/post_1743849091134.jpeg","https://cloudapp01.ulifestyle.com.hk/post/600-4-5-CR-1-RB-1/post_1743849091269.jpeg","https://cloudapp01.ulifestyle.com.hk/post/600-4-5-CR-1-RB-1/post_1743849091395.jpeg"],"datePublished":"2025-04-05 18:33:12+08:00","url":"/community/detailpost/391e43a7-da18-49f5-9198-a105bd84ac06/中式料理/finger-cons/739402","author":{"@type":"Person","name":"finger cons","url":"https://www.ulifestyle.com.hk/community/user_profile/739402/finger-cons"},"text":"老朋友外地返港飯聚,食家朋友喺｢王朝潮順館｣安排好八人菜單｡呢間都幫襯過好多次,潮州打冷､打邊爐､雞煲同小菜,無論幾個人或者同一大班朋友都好啱食｡\n\n本灣大左口魚(兩食)\n購自西貢碼頭艇仔檔 $400/ 1條(約3斤半)\n ❖ (一食) 左口魚刺身\n食家朋友到西貢碼頭揀靚魚,而家大左口當造,買條帶過嚟加工｡一上枱成條左口魚曬冷咁棟喺度,夠晒睇頭,一遍白雪雪刺身晶瑩剔透,魚身切成薄片,刀工了得｡左口魚味道屬於清淡,口感彈牙有嚼勁,配泰式酸汁清新提鮮｡\n\n❖ (二食) 椒鹽魚頭魚骨\n食完刺身,就將魚頭魚尾連魚骨用椒鹽炸,外炸得香脆,魚骨都可以食埋,原來都仲有好多肉,魚肉嫩滑熱辣辣,配大量炸蒜辣椒,香口惹味｡\n\n❖ 膏蟹蒸手剁肉餅 (2份) $936\n兩隻膏蟹好新鮮,爆滿蟹膏,蟹肉實淨鮮甜｡\n肉餅因為係新鮮手剁,質地鬆化有肉汁,唔會死實實,加咗馬蹄同少少鹹魚,增加口感更提鮮｡將蟹蓋啲蟹膏撈落啲肉餅度,蟹膏甘香味滲晒入肉餅,加埋啲肉汁撈飯食,啖啖充滿蛋黃質地嘅蟹膏,簡直返唔到轉頭｡\n\n❖ 薑蔥龍蝦煎腸粉 $928\n呢個腸粉真係好招積,兩隻大龍蝦,新鮮肉厚彈牙,用大量薑蔥爆炒,薑蔥汁充滿龍蝦精華,煎腸粉墊底,兩面煎得焦香,口感煙韌,索晒啲汁嚟食勁鮮味｡\n\n❖ 黑蒜花膠湯 $628\n湯料十足,有雞同排骨去煲,花膠大隻,黑蒜溶晒入湯,好清又唔膩,入口順喉,香濃又帶點甜｡\n\n❖ 薑蔥豬什 $198\n好有鑊氣,採用新鮮豬什,味道同口感真係會食得出,完全無腥羶味,生腸爽脆到無朋友,粉腸夠晒粉,豬肚彈牙有嚼勁,豬膶鮮嫩,醬油味香濃｡\n\n❖ 啤酒鵝 $438\n用Gas爐上枱滾住食,成份鵝下莊份量十足,用啤酒同香料去煮,鵝肉融入咗啤酒味道,又帶點香辣,好鍾意食鵝掌同鵝翼｡\n\n針墨\n購自西貢碼頭艇仔檔 $80 (2條) \n❖ 白灼鮮墨魚\n西貢針墨當造,差唔多全部艇仔檔都有得賣,新鮮嘅墨魚簡單白灼已經好鮮甜,口感爽彈,尤其旗位置特別爽脆,用芽菜墊底更清爽｡\n\n店長熱情好客,仲出動私伙燒烏魚子請我哋試,濕潤軟糯口感配威士忌一流｡連埋碟鳳梨咕嚕肉､白飯同汽水,埋單$3476,每人$500有找,我哋係book咗房,由五點半食到餐廳收工,飲飽食醉好盡興｡\n\n#王朝潮順館\n地址:九龍灣牛頭角道3號得寶商場地下A7號舖\n\n#左口魚刺身 #椒鹽魚頭魚骨#薑蔥龍蝦煎腸粉\n#啤酒鵝 #薑蔥豬什 #打冷#潮州菜\n#九龍灣美食 #香港美食#香港美食推介\n#hkfoodies #foodieshk #hkigfood "},{"@context":"https://schema.org","@type":"ImageObject","contentUrl":"https://cloudapp01.ulifestyle.com.hk/post/600-4-5-CR-1-RB-1/post_1743849088729.jpeg","creator":{"@type":"Person","name":"finger cons"}}]