[{"@context":"https://schema.org","@type":"Article","headline":"CP值超高片皮鴨","image":["https://cloudapp01.ulifestyle.com.hk/post/600-4032-3024-CR-1-RB-1/post_1712392729334.jpeg","https://cloudapp01.ulifestyle.com.hk/post/600-4032-3024-CR-1-RB-1/post_1712392729683.jpeg","https://cloudapp01.ulifestyle.com.hk/post/600-4032-3024-CR-1-RB-1/post_1712392730021.jpeg","https://cloudapp01.ulifestyle.com.hk/post/600-4032-3024-CR-1-RB-1/post_1712392730322.jpeg"],"datePublished":"2024-04-06 16:39:16+08:00","url":"/community/detailpost/ad6cd8c7-04ff-4a68-8454-255dc8bd055e/深圳攻略/cp值超高片皮鴨/飯韓文青少女/125125","author":{"@type":"Person","name":"飯韓文青少女","url":"https://www.ulifestyle.com.hk/community/user_profile/125125/飯韓文青少女"},"text":"🥄粵菜王府\n平日片皮鴨RMB 48一隻, 鴨殼打包或加工RMB30，需提前預約。點心為酒樓師傅現做，不是預制的，即點即蒸。\n🦆片皮鴨\nRMB48一隻真係超級抵，現場即片，片厚片薄都可以，新鮮烤出來，皮薄香脆，不會太厚鴨脂肪。\n🦐蝦餃\n內餡太太粒，非常飽滿，十分好吃。\n🫘黑豆漿油條\n油條超大條，不像香港的脆炸香脆款，是外脆內軟款，除了吃出外脆的口感，還有麵粉的香氣。\n🦢榴槤天鵝酥\n捨得用油和榴槤餡就必定好吃。\n🎃黃金南瓜\n南瓜先沾上粉炸過再落咸蛋黃，咸蛋黃味道不夠，而家先沾上粉炸令口感不軟不硬的。\n🐔鮑汁鳳爪\n鮑汁鳳爪像炆的做法，用熱爐暖著，醬汁越煮越黏，鳳爪越煮越軟彈。\n🦆椒鹽鴨殼\n鴨肉比鴨殼多，變成椒鹽鴨肉，來杯小酒是不錯的。\n#您去玩我找數 #打卡相我攞獎 #打卡美食"},{"@context":"https://schema.org","@type":"DiscussionForumPosting","headline":"CP值超高片皮鴨","image":["https://cloudapp01.ulifestyle.com.hk/post/600-4032-3024-CR-1-RB-1/post_1712392729334.jpeg","https://cloudapp01.ulifestyle.com.hk/post/600-4032-3024-CR-1-RB-1/post_1712392729683.jpeg","https://cloudapp01.ulifestyle.com.hk/post/600-4032-3024-CR-1-RB-1/post_1712392730021.jpeg","https://cloudapp01.ulifestyle.com.hk/post/600-4032-3024-CR-1-RB-1/post_1712392730322.jpeg"],"datePublished":"2024-04-06 16:39:16+08:00","url":"/community/detailpost/ad6cd8c7-04ff-4a68-8454-255dc8bd055e/深圳攻略/cp值超高片皮鴨/飯韓文青少女/125125","author":{"@type":"Person","name":"飯韓文青少女","url":"https://www.ulifestyle.com.hk/community/user_profile/125125/飯韓文青少女"},"text":"🥄粵菜王府\n平日片皮鴨RMB 48一隻, 鴨殼打包或加工RMB30，需提前預約。點心為酒樓師傅現做，不是預制的，即點即蒸。\n🦆片皮鴨\nRMB48一隻真係超級抵，現場即片，片厚片薄都可以，新鮮烤出來，皮薄香脆，不會太厚鴨脂肪。\n🦐蝦餃\n內餡太太粒，非常飽滿，十分好吃。\n🫘黑豆漿油條\n油條超大條，不像香港的脆炸香脆款，是外脆內軟款，除了吃出外脆的口感，還有麵粉的香氣。\n🦢榴槤天鵝酥\n捨得用油和榴槤餡就必定好吃。\n🎃黃金南瓜\n南瓜先沾上粉炸過再落咸蛋黃，咸蛋黃味道不夠，而家先沾上粉炸令口感不軟不硬的。\n🐔鮑汁鳳爪\n鮑汁鳳爪像炆的做法，用熱爐暖著，醬汁越煮越黏，鳳爪越煮越軟彈。\n🦆椒鹽鴨殼\n鴨肉比鴨殼多，變成椒鹽鴨肉，來杯小酒是不錯的。\n#您去玩我找數 #打卡相我攞獎 #打卡美食"},{"@context":"https://schema.org","@type":"ImageObject","contentUrl":"https://cloudapp01.ulifestyle.com.hk/post/600-4032-3024-CR-1-RB-1/post_1712392729334.jpeg","creator":{"@type":"Person","name":"飯韓文青少女"}}]