[{"@context":"https://schema.org","@type":"Article","headline":"儀式感滿滿的韓式燒肉","image":["https://cloudapp01.ulifestyle.com.hk/post/600-4-5-CR-1-RB-1/post_1761176762509.jpeg","https://cloudapp01.ulifestyle.com.hk/post/600-4-5-CR-1-RB-1/post_1761176763044.jpeg","https://cloudapp01.ulifestyle.com.hk/post/600-4-5-CR-1-RB-1/post_1761176763405.jpeg","https://cloudapp01.ulifestyle.com.hk/post/600-4-5-CR-1-RB-1/post_1761176764271.jpeg","https://cloudapp01.ulifestyle.com.hk/post/600-4-5-CR-1-RB-1/post_1761176765056.jpeg","https://cloudapp01.ulifestyle.com.hk/post/600-4-5-CR-1-RB-1/post_1761176765870.jpeg","https://cloudapp01.ulifestyle.com.hk/post/600-4-5-CR-1-RB-1/post_1761176766780.jpeg","https://cloudapp01.ulifestyle.com.hk/post/600-4-5-CR-1-RB-1/post_1761176767445.jpeg","https://cloudapp01.ulifestyle.com.hk/post/600-4-5-CR-1-RB-1/post_1761176767930.jpeg","https://cloudapp01.ulifestyle.com.hk/post/600-4-5-CR-1-RB-1/post_1761176768420.jpeg","https://cloudapp01.ulifestyle.com.hk/post/600-4-5-CR-1-RB-1/post_1761176768744.jpeg","https://cloudapp01.ulifestyle.com.hk/post/600-4-5-CR-1-RB-1/post_1761176769098.jpeg","https://cloudapp01.ulifestyle.com.hk/post/600-4-5-CR-1-RB-1/post_1761176769458.jpeg","https://cloudapp01.ulifestyle.com.hk/post/600-4-5-CR-1-RB-1/post_1761176769833.jpeg"],"datePublished":"2025-10-23 07:46:50+08:00","url":"/community/detailpost/3ca7fe1b-e68c-4214-8ec5-c7123cbf6d6c/韓國菜/followmetoeatandplay/659460","author":{"@type":"Person","name":"followmetoeatandplay","url":"https://www.ulifestyle.com.hk/community/user_profile/659460/followmetoeatandplay"},"text":"壽喜燒牛肝菌和牛 (2件)\n山野菇菌.和牛燒肉盛\n$268\n羊肚菌蔘雞湯\n$268\n彥陽和牛沙蔥燒\n$178\n蟹粉石頭鍋飯\n$188\n荔枝梳打\n$42\n青瓜青檸梳打\n$42\n好味指數:😋😋😋😋😋\n抵食指數:💲💲💲💲💲\n環境舒適:😌😌😌😌😌\n環境衛生:🧹🧹🧹🧹🧹\n服務質素:💁🏼‍♀️💁🏼‍♀️💁🏼‍♀️💁🏼‍♀️💁🏼‍♀️\n有日與朋友去銅鑼灣Sogo逛街,逛街後,朋友想吃韓國菜,於是就去了對面大廈這間韓國菜餐廳｡點了5款食物及2杯飲品｡\n壽喜燒牛肝菌和牛的牛肉油花入口即化,肉質軟嫩,沾了蛋🥚液後,變得更滑順｡牛肝菌味道鮮美,帶有濃郁獨特的香氣｡壽喜燒汁甜鹹平衡不膩｡\n山野菇菌.和牛燒肉盛放在如魔法🪄書的盒內,點火後就見到4種菇菌和2個不同部位的和牛｡儀式感十足｡4款菇菌包括雞油菌､珊瑚菌､雞樅菌､牛肝菌｡前2款都是極少見｡雞油菌濃郁甘香,與松露一樣,都是比較珍貴的菇｡珊瑚菌口感鮮脆｡2個部位的和牛分別是牛前胸和外裙肉｡牛前胸肉質結實有嚼勁,好適合作燒肉｡外裙肉即崩沙腩,爽軟不硬｡\n羊肚菌蔘雞湯結合了羊肚菌的濃郁菌香與人參的甘甜｡不太苦澀,鮮甜溫潤｡烏雞嫩滑｡好適合秋冬飲用的一款湯｡\n彥陽和牛沙蔥燒的薄片牛肉用梨汁和蔬果🍎🥬醃過,醃得入味,再捲著帶有蔥香和韭菜香的沙蔥製成｡\n石頭鍋飯吃過無數次,但將辣醬換成蟹🦀粉的蟹粉石頭鍋飯是第一次試到｡與一般石頭鍋飯一樣,鍋的底部有不少香脆可口的飯焦｡與別不同的就是多了份蟹的鮮味和油香｡\n荔枝梳打味道清甜｡青瓜🥒青檸🍋‍🟩梳打帶有青檸的酸甜和青瓜的淡雅清香｡\n——\n柞木炭家\n📬銅鑼灣記利佐治街1號金百利廣場3樓301室\t\n#柞木炭家 #thecharcoalroom #koreanbbq #韓牛 #韓國菜 #BBQ #韓烤 #koreancuisine "},{"@context":"https://schema.org","@type":"DiscussionForumPosting","headline":"儀式感滿滿的韓式燒肉","image":["https://cloudapp01.ulifestyle.com.hk/post/600-4-5-CR-1-RB-1/post_1761176762509.jpeg","https://cloudapp01.ulifestyle.com.hk/post/600-4-5-CR-1-RB-1/post_1761176763044.jpeg","https://cloudapp01.ulifestyle.com.hk/post/600-4-5-CR-1-RB-1/post_1761176763405.jpeg","https://cloudapp01.ulifestyle.com.hk/post/600-4-5-CR-1-RB-1/post_1761176764271.jpeg","https://cloudapp01.ulifestyle.com.hk/post/600-4-5-CR-1-RB-1/post_1761176765056.jpeg","https://cloudapp01.ulifestyle.com.hk/post/600-4-5-CR-1-RB-1/post_1761176765870.jpeg","https://cloudapp01.ulifestyle.com.hk/post/600-4-5-CR-1-RB-1/post_1761176766780.jpeg","https://cloudapp01.ulifestyle.com.hk/post/600-4-5-CR-1-RB-1/post_1761176767445.jpeg","https://cloudapp01.ulifestyle.com.hk/post/600-4-5-CR-1-RB-1/post_1761176767930.jpeg","https://cloudapp01.ulifestyle.com.hk/post/600-4-5-CR-1-RB-1/post_1761176768420.jpeg","https://cloudapp01.ulifestyle.com.hk/post/600-4-5-CR-1-RB-1/post_1761176768744.jpeg","https://cloudapp01.ulifestyle.com.hk/post/600-4-5-CR-1-RB-1/post_1761176769098.jpeg","https://cloudapp01.ulifestyle.com.hk/post/600-4-5-CR-1-RB-1/post_1761176769458.jpeg","https://cloudapp01.ulifestyle.com.hk/post/600-4-5-CR-1-RB-1/post_1761176769833.jpeg"],"datePublished":"2025-10-23 07:46:50+08:00","url":"/community/detailpost/3ca7fe1b-e68c-4214-8ec5-c7123cbf6d6c/韓國菜/followmetoeatandplay/659460","author":{"@type":"Person","name":"followmetoeatandplay","url":"https://www.ulifestyle.com.hk/community/user_profile/659460/followmetoeatandplay"},"text":"壽喜燒牛肝菌和牛 (2件)\n山野菇菌.和牛燒肉盛\n$268\n羊肚菌蔘雞湯\n$268\n彥陽和牛沙蔥燒\n$178\n蟹粉石頭鍋飯\n$188\n荔枝梳打\n$42\n青瓜青檸梳打\n$42\n好味指數:😋😋😋😋😋\n抵食指數:💲💲💲💲💲\n環境舒適:😌😌😌😌😌\n環境衛生:🧹🧹🧹🧹🧹\n服務質素:💁🏼‍♀️💁🏼‍♀️💁🏼‍♀️💁🏼‍♀️💁🏼‍♀️\n有日與朋友去銅鑼灣Sogo逛街,逛街後,朋友想吃韓國菜,於是就去了對面大廈這間韓國菜餐廳｡點了5款食物及2杯飲品｡\n壽喜燒牛肝菌和牛的牛肉油花入口即化,肉質軟嫩,沾了蛋🥚液後,變得更滑順｡牛肝菌味道鮮美,帶有濃郁獨特的香氣｡壽喜燒汁甜鹹平衡不膩｡\n山野菇菌.和牛燒肉盛放在如魔法🪄書的盒內,點火後就見到4種菇菌和2個不同部位的和牛｡儀式感十足｡4款菇菌包括雞油菌､珊瑚菌､雞樅菌､牛肝菌｡前2款都是極少見｡雞油菌濃郁甘香,與松露一樣,都是比較珍貴的菇｡珊瑚菌口感鮮脆｡2個部位的和牛分別是牛前胸和外裙肉｡牛前胸肉質結實有嚼勁,好適合作燒肉｡外裙肉即崩沙腩,爽軟不硬｡\n羊肚菌蔘雞湯結合了羊肚菌的濃郁菌香與人參的甘甜｡不太苦澀,鮮甜溫潤｡烏雞嫩滑｡好適合秋冬飲用的一款湯｡\n彥陽和牛沙蔥燒的薄片牛肉用梨汁和蔬果🍎🥬醃過,醃得入味,再捲著帶有蔥香和韭菜香的沙蔥製成｡\n石頭鍋飯吃過無數次,但將辣醬換成蟹🦀粉的蟹粉石頭鍋飯是第一次試到｡與一般石頭鍋飯一樣,鍋的底部有不少香脆可口的飯焦｡與別不同的就是多了份蟹的鮮味和油香｡\n荔枝梳打味道清甜｡青瓜🥒青檸🍋‍🟩梳打帶有青檸的酸甜和青瓜的淡雅清香｡\n——\n柞木炭家\n📬銅鑼灣記利佐治街1號金百利廣場3樓301室\t\n#柞木炭家 #thecharcoalroom #koreanbbq #韓牛 #韓國菜 #BBQ #韓烤 #koreancuisine "},{"@context":"https://schema.org","@type":"ImageObject","contentUrl":"https://cloudapp01.ulifestyle.com.hk/post/600-4-5-CR-1-RB-1/post_1761176762509.jpeg","creator":{"@type":"Person","name":"followmetoeatandplay"}}]