[{"@context":"https://schema.org","@type":"Article","headline":"非遺級湯頭+二十種配料奢華到癲！金耳菌骨膠原爆棚🍄‍🟫","image":["https://cloudapp01.ulifestyle.com.hk/post/600-4-5-CR-1-RB-1/post_1780450623734.jpeg","https://cloudapp01.ulifestyle.com.hk/post/600-4-5-CR-1-RB-1/post_1780450624260.jpeg","https://cloudapp01.ulifestyle.com.hk/post/600-4-5-CR-1-RB-1/post_1780450624442.jpeg","https://cloudapp01.ulifestyle.com.hk/post/600-4-5-CR-1-RB-1/post_1780450624687.jpeg","https://cloudapp01.ulifestyle.com.hk/post/600-4-5-CR-1-RB-1/post_1780450624901.jpeg","https://cloudapp01.ulifestyle.com.hk/post/600-4-5-CR-1-RB-1/post_1780450625210.jpeg","https://cloudapp01.ulifestyle.com.hk/post/600-4-5-CR-1-RB-1/post_1780450625399.jpeg","https://cloudapp01.ulifestyle.com.hk/post/600-4-5-CR-1-RB-1/post_1780450625591.jpeg","https://cloudapp01.ulifestyle.com.hk/post/600-4-5-CR-1-RB-1/post_1780450625794.jpeg","https://cloudapp01.ulifestyle.com.hk/post/600-4-5-CR-1-RB-1/post_1780450626005.jpeg","https://cloudapp01.ulifestyle.com.hk/post/600-4-5-CR-1-RB-1/post_1780450626257.jpeg","https://cloudapp01.ulifestyle.com.hk/post/600-4-5-CR-1-RB-1/post_1780450626491.jpeg","https://cloudapp01.ulifestyle.com.hk/post/600-4-5-CR-1-RB-1/post_1780450626704.jpeg","https://cloudapp01.ulifestyle.com.hk/post/600-4-5-CR-1-RB-1/post_1780450626907.jpeg","https://cloudapp01.ulifestyle.com.hk/post/600-4-5-CR-1-RB-1/post_1780450627128.jpeg","https://cloudapp01.ulifestyle.com.hk/post/600-4-5-CR-1-RB-1/post_1780450627339.jpeg","https://cloudapp01.ulifestyle.com.hk/post/600-4-5-CR-1-RB-1/post_1780450627526.jpeg"],"datePublished":"2026-06-03 09:38:45+08:00","url":"/community/detailpost/89245044-d427-42be-807e-8fea87544a7c/香港攻略/非遺級湯頭二十種配料/G-Leung/510583","author":{"@type":"Person","name":"G Leung","url":"https://www.ulifestyle.com.hk/community/user_profile/510583/G-Leung"},"text":"天然發酵野果酸湯魚,食完會想嗆再嚟一鍋 \n銀米(K11 Musea)—酸湯魚同菌類配料很有記憶點\n上次喺 K11 Musea 行過,見到間主打雲南酸湯同菌類米線嘅店,就試咗｡餐廳位置喺商場入面,環境偏文青,坐得舒服｡\n\n我先食咗 **銅鍋野果酸湯魚**(招牌)｡上桌有銅鍋嘅儀式感,最明顯係湯底酸香會先出到,酸度唔係那種刺鼻,反而係比較開胃｡魚肉口感偏滑,浸一陣再食味道會更集中｡整碗食完覺得口腔會清爽返(我自己就覺得有生津､會想再飲兩口湯)｡\n\n之後我點咗 **原味銀米套餐**｡呢碗係菌類配料好多:我自己食到羊肚菌同金耳菌,湯底整體偏濃身,米線吸咗湯汁之後味道會更完整｡配料方面我覺得份量同種類都比較誇張,但最起碼唔係淨係堆材料,菌菇同湯底之間係有配合嘅｡ \n\n另外我都點咗個 **白族薄荷炸排骨**｡排骨外層偏脆,肉質唔會太乾｡薄荷味道會喺炸物油脂之後出到,令整體食落比較唔膩｡\n\n最後飲返個 **港式凍奶茶** 作結｡甜度同茶香都算平衡,唔會太膩,對上一頓酸湯同菌類幾夾｡\n\n📍 **餐廳資訊** \n**銀米(K11 Musea)** \n地址:尖沙咀梳士巴利道 18 號 K11 Musea \n\n#hkblogger #K11Musea美食 #尖沙咀美食 #酸湯魚#香港米線\n#春日花香療癒 "},{"@context":"https://schema.org","@type":"DiscussionForumPosting","headline":"非遺級湯頭+二十種配料奢華到癲！金耳菌骨膠原爆棚🍄‍🟫","image":["https://cloudapp01.ulifestyle.com.hk/post/600-4-5-CR-1-RB-1/post_1780450623734.jpeg","https://cloudapp01.ulifestyle.com.hk/post/600-4-5-CR-1-RB-1/post_1780450624260.jpeg","https://cloudapp01.ulifestyle.com.hk/post/600-4-5-CR-1-RB-1/post_1780450624442.jpeg","https://cloudapp01.ulifestyle.com.hk/post/600-4-5-CR-1-RB-1/post_1780450624687.jpeg","https://cloudapp01.ulifestyle.com.hk/post/600-4-5-CR-1-RB-1/post_1780450624901.jpeg","https://cloudapp01.ulifestyle.com.hk/post/600-4-5-CR-1-RB-1/post_1780450625210.jpeg","https://cloudapp01.ulifestyle.com.hk/post/600-4-5-CR-1-RB-1/post_1780450625399.jpeg","https://cloudapp01.ulifestyle.com.hk/post/600-4-5-CR-1-RB-1/post_1780450625591.jpeg","https://cloudapp01.ulifestyle.com.hk/post/600-4-5-CR-1-RB-1/post_1780450625794.jpeg","https://cloudapp01.ulifestyle.com.hk/post/600-4-5-CR-1-RB-1/post_1780450626005.jpeg","https://cloudapp01.ulifestyle.com.hk/post/600-4-5-CR-1-RB-1/post_1780450626257.jpeg","https://cloudapp01.ulifestyle.com.hk/post/600-4-5-CR-1-RB-1/post_1780450626491.jpeg","https://cloudapp01.ulifestyle.com.hk/post/600-4-5-CR-1-RB-1/post_1780450626704.jpeg","https://cloudapp01.ulifestyle.com.hk/post/600-4-5-CR-1-RB-1/post_1780450626907.jpeg","https://cloudapp01.ulifestyle.com.hk/post/600-4-5-CR-1-RB-1/post_1780450627128.jpeg","https://cloudapp01.ulifestyle.com.hk/post/600-4-5-CR-1-RB-1/post_1780450627339.jpeg","https://cloudapp01.ulifestyle.com.hk/post/600-4-5-CR-1-RB-1/post_1780450627526.jpeg"],"datePublished":"2026-06-03 09:38:45+08:00","url":"/community/detailpost/89245044-d427-42be-807e-8fea87544a7c/香港攻略/非遺級湯頭二十種配料/G-Leung/510583","author":{"@type":"Person","name":"G Leung","url":"https://www.ulifestyle.com.hk/community/user_profile/510583/G-Leung"},"text":"天然發酵野果酸湯魚,食完會想嗆再嚟一鍋 \n銀米(K11 Musea)—酸湯魚同菌類配料很有記憶點\n上次喺 K11 Musea 行過,見到間主打雲南酸湯同菌類米線嘅店,就試咗｡餐廳位置喺商場入面,環境偏文青,坐得舒服｡\n\n我先食咗 **銅鍋野果酸湯魚**(招牌)｡上桌有銅鍋嘅儀式感,最明顯係湯底酸香會先出到,酸度唔係那種刺鼻,反而係比較開胃｡魚肉口感偏滑,浸一陣再食味道會更集中｡整碗食完覺得口腔會清爽返(我自己就覺得有生津､會想再飲兩口湯)｡\n\n之後我點咗 **原味銀米套餐**｡呢碗係菌類配料好多:我自己食到羊肚菌同金耳菌,湯底整體偏濃身,米線吸咗湯汁之後味道會更完整｡配料方面我覺得份量同種類都比較誇張,但最起碼唔係淨係堆材料,菌菇同湯底之間係有配合嘅｡ \n\n另外我都點咗個 **白族薄荷炸排骨**｡排骨外層偏脆,肉質唔會太乾｡薄荷味道會喺炸物油脂之後出到,令整體食落比較唔膩｡\n\n最後飲返個 **港式凍奶茶** 作結｡甜度同茶香都算平衡,唔會太膩,對上一頓酸湯同菌類幾夾｡\n\n📍 **餐廳資訊** \n**銀米(K11 Musea)** \n地址:尖沙咀梳士巴利道 18 號 K11 Musea \n\n#hkblogger #K11Musea美食 #尖沙咀美食 #酸湯魚#香港米線\n#春日花香療癒 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