[{"@context":"https://schema.org","@type":"Article","headline":"人氣石板燒肉","image":["https://cloudapp01.ulifestyle.com.hk/post/600-4-5-CR-1-RB-1/post_1711364726814.jpeg"],"datePublished":"2024-03-25 19:08:56+08:00","url":"/community/detailpost/685d736f-f721-4aa2-b590-7777d3d79971/打卡熱點/Foodiehkcouple/760812","author":{"@type":"Person","name":"Foodiehkcouple","url":"https://www.ulifestyle.com.hk/community/user_profile/760812"},"text":"🥩鵝肝配厚切美國平鐵牛扒（12安士）\n配香草牛油\n上枱嘅時候真係有超勁嘅牛肉香，鐵板有蠟燭一路石燒板嘅熱度。因為主打石燒牛，上枱是牛肉都係好生，自己可以控制要幾多成熟都得，餐廳本身推薦三至五成就最好嘅，小編今次都有少少Overcook 左。但係牛扒嘅質素非常之好，本身厚切牛扒🥩好多地方都會好韌，但係今次小編食完就冇呢個感覺，厚切牛切落去嘅時候已經覺得好軟腍，而且食落牛嘅味道都幾濃郁，加埋香草牛油🧈、少少鹽同黑椒已經好好食🥰🥰\n🪿鵝肝份量都幾大塊，燒咗之後更加有外脆內軟嘅口感，鎖住左啲肉汁，唔使再調味都已經好好食😋\n\n🥩美國安格斯牛柳（8安士）配黑松露牛油\n安格斯牛柳上枱嘅時候比想像中更加大件更加厚，上枱嘅時候已經切開一塊塊，方便燒同埋食，而且比起厚切牛柳更加嫩滑，油脂香味更加濃厚，鍾意食牛嘅朋友相信都好難唔俾佢俘虜到🥰\n\n#UCreator #打卡美食 #隱世打卡點 #好去處 #全新景點 #chill #食勻全世界 #社群歎世界 #素肌OK #櫻花樹下 #打卡相我攞獎 #您去玩我找數 "},{"@context":"https://schema.org","@type":"DiscussionForumPosting","headline":"人氣石板燒肉","image":["https://cloudapp01.ulifestyle.com.hk/post/600-4-5-CR-1-RB-1/post_1711364726814.jpeg"],"datePublished":"2024-03-25 19:08:56+08:00","url":"/community/detailpost/685d736f-f721-4aa2-b590-7777d3d79971/打卡熱點/Foodiehkcouple/760812","author":{"@type":"Person","name":"Foodiehkcouple","url":"https://www.ulifestyle.com.hk/community/user_profile/760812"},"text":"🥩鵝肝配厚切美國平鐵牛扒（12安士）\n配香草牛油\n上枱嘅時候真係有超勁嘅牛肉香，鐵板有蠟燭一路石燒板嘅熱度。因為主打石燒牛，上枱是牛肉都係好生，自己可以控制要幾多成熟都得，餐廳本身推薦三至五成就最好嘅，小編今次都有少少Overcook 左。但係牛扒嘅質素非常之好，本身厚切牛扒🥩好多地方都會好韌，但係今次小編食完就冇呢個感覺，厚切牛切落去嘅時候已經覺得好軟腍，而且食落牛嘅味道都幾濃郁，加埋香草牛油🧈、少少鹽同黑椒已經好好食🥰🥰\n🪿鵝肝份量都幾大塊，燒咗之後更加有外脆內軟嘅口感，鎖住左啲肉汁，唔使再調味都已經好好食😋\n\n🥩美國安格斯牛柳（8安士）配黑松露牛油\n安格斯牛柳上枱嘅時候比想像中更加大件更加厚，上枱嘅時候已經切開一塊塊，方便燒同埋食，而且比起厚切牛柳更加嫩滑，油脂香味更加濃厚，鍾意食牛嘅朋友相信都好難唔俾佢俘虜到🥰\n\n#UCreator #打卡美食 #隱世打卡點 #好去處 #全新景點 #chill #食勻全世界 #社群歎世界 #素肌OK #櫻花樹下 #打卡相我攞獎 #您去玩我找數 "},{"@context":"https://schema.org","@type":"ImageObject","contentUrl":"https://cloudapp01.ulifestyle.com.hk/post/600-4-5-CR-1-RB-1/post_1711364726814.jpeg","creator":{"@type":"Person","name":"Foodiehkcouple"}}]