[{"@context":"https://schema.org","@type":"Article","headline":"大角咀隱世國寶級私房菜！","image":["https://cloudapp01.ulifestyle.com.hk/post/600-4-5-CR-1-RB-1/post_1770432082876.jpeg","https://cloudapp01.ulifestyle.com.hk/post/600-4-5-CR-1-RB-1/post_1770432083833.jpeg","https://cloudapp01.ulifestyle.com.hk/post/600-4-5-CR-1-RB-1/post_1770432084559.jpeg","https://cloudapp01.ulifestyle.com.hk/post/600-4-5-CR-1-RB-1/post_1770432086405.jpeg","https://cloudapp01.ulifestyle.com.hk/post/600-4-5-CR-1-RB-1/post_1770432087299.jpeg","https://cloudapp01.ulifestyle.com.hk/post/600-4-5-CR-1-RB-1/post_1770432088097.jpeg"],"datePublished":"2026-02-07 10:43:20+08:00","url":"/community/detailpost/e471d8e0-ef13-470f-a6b3-d095bb17b9ae/中式料理/吃貨混血B媽/994137","author":{"@type":"Person","name":"吃貨混血B媽","url":"https://www.ulifestyle.com.hk/community/user_profile/994137/吃貨混血B媽"},"text":"傳奇國寶京酥鴨\n就連克林頓､布殊､King Charles都食過!主廚寶哥堅持唔落味精!全靠選用金華火腿､老雞､螺肉､大骨去熬高湯,好似佛跳牆咁🤩鴨入面釀有薏米､瑤柱､小米､鹹蛋黃､湘蓮､竹笙好足料｡隻鴨喺高湯熬完三小時之後,再要淋足滾油108次!先做到入口皮酥肉嫩,鮮味十足,絕對係心機功夫菜!\n\n智囊寶中寶燉湯\n將乳鴿釀入雞中,再用豬肚包起,再注入金華火腿､老雞､赤肉高湯同椰子,燉足7個鐘!飲時小口慢慢飲,會有好多層次!有椰子清香､雞肉鮮甜味､鴿肉甘甜味,又帶少少胡椒豬肚湯味😮夠晒滋陰補腎👍\n\n秘製冰鎮南非鮑魚\n鮑魚足六頭,夠晒大滿足😌冰鎮後彈牙又鮮味,但一d都唔韌!醬汁口味十分清爽､酸酸辣辣,有點泰式感覺但又唔會outstage個鮑魚味!\n\n清蒸海東星斑又十分鮮嫩､瑤柱蠔粒扒豆苗個瑤柱蠔汁好鮮味,完全唔腥,入面有蠔豉粒､瑤柱絲,豆苗可以做到keep住脆綠嫩口😮｡總之所有菜式都食得出係用心製作,無翻咁上下功夫都整唔出!真係無落味精,食完唔會好似出面食咁口渴!\n\n好多道菜都工序比較繁複,而家出面好多餐廳都唔會咁浪費心機去整,所以如果想試下非一般既宮廷級料理,一定要來喜聚坊試下!\n\n#UCreator #中菜餐廳 #美食推介 #打卡美食 #國寶級京酥鴨 "},{"@context":"https://schema.org","@type":"DiscussionForumPosting","headline":"大角咀隱世國寶級私房菜！","image":["https://cloudapp01.ulifestyle.com.hk/post/600-4-5-CR-1-RB-1/post_1770432082876.jpeg","https://cloudapp01.ulifestyle.com.hk/post/600-4-5-CR-1-RB-1/post_1770432083833.jpeg","https://cloudapp01.ulifestyle.com.hk/post/600-4-5-CR-1-RB-1/post_1770432084559.jpeg","https://cloudapp01.ulifestyle.com.hk/post/600-4-5-CR-1-RB-1/post_1770432086405.jpeg","https://cloudapp01.ulifestyle.com.hk/post/600-4-5-CR-1-RB-1/post_1770432087299.jpeg","https://cloudapp01.ulifestyle.com.hk/post/600-4-5-CR-1-RB-1/post_1770432088097.jpeg"],"datePublished":"2026-02-07 10:43:20+08:00","url":"/community/detailpost/e471d8e0-ef13-470f-a6b3-d095bb17b9ae/中式料理/吃貨混血B媽/994137","author":{"@type":"Person","name":"吃貨混血B媽","url":"https://www.ulifestyle.com.hk/community/user_profile/994137/吃貨混血B媽"},"text":"傳奇國寶京酥鴨\n就連克林頓､布殊､King Charles都食過!主廚寶哥堅持唔落味精!全靠選用金華火腿､老雞､螺肉､大骨去熬高湯,好似佛跳牆咁🤩鴨入面釀有薏米､瑤柱､小米､鹹蛋黃､湘蓮､竹笙好足料｡隻鴨喺高湯熬完三小時之後,再要淋足滾油108次!先做到入口皮酥肉嫩,鮮味十足,絕對係心機功夫菜!\n\n智囊寶中寶燉湯\n將乳鴿釀入雞中,再用豬肚包起,再注入金華火腿､老雞､赤肉高湯同椰子,燉足7個鐘!飲時小口慢慢飲,會有好多層次!有椰子清香､雞肉鮮甜味､鴿肉甘甜味,又帶少少胡椒豬肚湯味😮夠晒滋陰補腎👍\n\n秘製冰鎮南非鮑魚\n鮑魚足六頭,夠晒大滿足😌冰鎮後彈牙又鮮味,但一d都唔韌!醬汁口味十分清爽､酸酸辣辣,有點泰式感覺但又唔會outstage個鮑魚味!\n\n清蒸海東星斑又十分鮮嫩､瑤柱蠔粒扒豆苗個瑤柱蠔汁好鮮味,完全唔腥,入面有蠔豉粒､瑤柱絲,豆苗可以做到keep住脆綠嫩口😮｡總之所有菜式都食得出係用心製作,無翻咁上下功夫都整唔出!真係無落味精,食完唔會好似出面食咁口渴!\n\n好多道菜都工序比較繁複,而家出面好多餐廳都唔會咁浪費心機去整,所以如果想試下非一般既宮廷級料理,一定要來喜聚坊試下!\n\n#UCreator #中菜餐廳 #美食推介 #打卡美食 #國寶級京酥鴨 "},{"@context":"https://schema.org","@type":"ImageObject","contentUrl":"https://cloudapp01.ulifestyle.com.hk/post/600-4-5-CR-1-RB-1/post_1770432082876.jpeg","creator":{"@type":"Person","name":"吃貨混血B媽"}}]