好日子皇宴 Haorizi Banquet (粉嶺)

目前最多人訂購的餐點

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  15066. 鮑螺片花菇鵝掌煲

  HK$ 138

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  13008. 脆皮燒雞

  HK$ 88

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• 15000. 天婦羅斑塊

  HK$ 128

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• 15085. 四川酸菜魚

  HK$ 168

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• 95. 擂沙煎堆仔

  HK$ 28

  僅供參考：外脆芝麻球包黑芝麻餡，香甜濃郁。口感鬆脆，內裡綿密香滑。
  

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• 96. 醬皇蒸鳳爪

  HK$ 32

  僅供參考：這道蒸雞腳配豆醬，口感滑嫩，味道鮮美，令人垂涎。
  

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• 98. 潮式糯米卷

  HK$ 28

  僅供參考：潮州糯米卷，鹹香濃郁，軟糯有嚼勁。
  

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• 903. 香茜牛肉腸

  HK$ 32

  僅供參考：牛肉香蒸腸粉，鮮香清爽、微咸。口感嫩滑爽口，芝麻醬香韻。
  

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• 905. 蟹籽燒賣皇

  HK$ 32

  僅供參考：蟹黃燒賣以鮮香為主，口感鮮嫩多汁。蒸熱外皮彈牙，鹹香濃郁。
  

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• 906. 爽滑鮮蝦腸

  HK$ 40

  僅供參考：蝦仁蒸腸粉，鮮味清淡、口感滑嫩。滋味圓潤，帶點海鮮香。
  

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• 907. 晶瑩蝦餃皇

  HK$ 40

  僅供參考：清蒸蝦餃點心，鮮味清淡、肉汁甘甜。口感彈滑嫩口。
  

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• 921. 御膳紅棗糕

  HK$ 28

  僅供參考：紅棗蛋糕甜香濃郁，口感綿密細滑，入口滋潤。溫和香甜、略帶潤香風味。
  

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• 924. 順德鯪魚球

  HK$ 28

  僅供參考：順德風味鰵魚肉丸，鮮味濃郁，口感彈牙嫩滑。清香湯汁伴隨細緻滑感。
  

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• 925. 南乳炆豬手

  HK$ 32

  僅供參考：這道菜以豬腳為主料，搭配發酵紅豆腐，味道濃郁，口感滑嫩。
  

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• 930. 鮮蝦腐皮卷

  HK$ 38

  僅供參考：蝦肉豆腐皮腸粉式點心。咸鮮惹味、外韌內嫩，口感滑爽。
  

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• 932. 白灼唐生菜

  HK$ 32

  僅供參考：滷湯生菜清爽鮮甜。口感嫩滑帶輕微咸香。
  

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• 89. 皮蛋鮮瘦肉粥

  HK$ 38
  

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• 91. 蜜汁叉燒包

  HK$ 28
  

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• 92. 雞包仔

  HK$ 32
  

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• 93. 潮州蒸粉果

  HK$ 28
  

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• 99. 山竹牛肉球

  HK$ 28
  

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• 900. 白灼靚菜心

  HK$ 32
  

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• 901. 香煎蘿蔔糕

  HK$ 28
  

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• 902. 香芋鴨腳扎

  HK$ 32
  

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• 908. 八珍豬腳薑

  HK$ 45
  

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• 922. 金珠鹹水角

  HK$ 28
  

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• 923. 宮廷流沙包

  HK$ 28
  

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• 926. 蘿蔔千絲酥

  HK$ 38
  

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• 927. 瑤柱珍珠雞

  HK$ 38
  

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• 928. 蠔皇鮮竹卷

  HK$ 28
  

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• 929. 鮮蝦炸春卷

  HK$ 40
  

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• 931.魚肚雞扎

  HK$ 40
  

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• 15020. 南非鮑魚鵝掌 (1 位)

  HK$ 168

  For reference only: Abalone and goose web dish features tender abalone, slow-cooked with seasoned goose web. It is typically served with a side of vegetables, showcasing South African coastal flavors and culinary traditions.
  

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• 15021. 翡翠海參 (例牌)

  HK$ 168

  For reference only: Braised sea cucumber is cooked slowly with vegetables in a savory broth. This dish features umami flavors and is often served with rice, highlighting its significance in Chinese cuisine.
  

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• 15023. 龍利葉山斑魚燉木瓜

  從 HK$ 138

  For reference only: Stewed papaya soup features tender papaya, dragons tongue leaf, and fish simmered together. This dish combines sweet and savory flavors, often seasoned with herbs and spices, served hot as a comforting meal. It is popular in certain Southeast Asian cuisines, highlighting local ingredients and traditional cooking methods.
  

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• 15024. 滋潤燉靚湯

  從 HK$ 138

  For reference only: Nourishing Stewed Soup features a blend of vegetables, legumes, and grains simmered in broth. This dish is often seasoned with herbs and spices, served warm, and enjoyed for its comforting qualities.
  

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• 乳豬全體

  從 HK$ 220

  僅供參考：乳豬全體是整隻乳豬經烤製而成，外皮酥脆，肉質嫩滑。通常配以甜醬和蒜蓉，常見於喜慶場合。
  

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• 13006. 豉油雞

  從 HK$ 88

  此描述僅供參考：粵式豉油燜雞
  

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• 13007. 貴妃雞

  從 HK$ 88

  此描述僅供參考：蒸雞，多配薑蔥油
  

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• 13008. 脆皮燒雞

  從 HK$ 88

  此描述僅供參考： 香脆皮薄，肉質鮮美多汁。

  人氣之選
  

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• 13009. 脆皮燒腩仔 (例牌)

  HK$ 148

  僅供參考：脆皮燒腩仔由豬肉、鹽、五香粉製成，經過烤制至皮脆肉嫩。通常配以白飯或包子，常見於香港的燒臘店。
  

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• 脆皮燒鵝皇

  從 HK$ 150

  此描述僅供參考：燒鵝
  

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• 13010. 紅燒乳鴿 (1隻)

  HK$ 50

  For reference only: Roasted crispy pigeon features whole pigeon seasoned and roasted until skin is golden. Served with herbs and often accompanied by a rich sauce, this dish is popular in various cuisines, showcasing traditional cooking methods.
  

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• 13011. 蜜汁叉燒皇 (例牌)

  HK$ 148

  For reference only: Honey BBQ Pork features tender pork marinated in a sweet and tangy honey barbecue sauce. It is typically grilled or roasted, served with rice or steamed vegetables, and is popular in Chinese cuisine.
  

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• 重慶辣雞煲

  從 HK$ 155

  For reference only: Chongqing Spicy Chicken Pot features chicken pieces stir-fried with dried chilies, garlic, and Sichuan peppercorns. This dish is typically served in a communal pot, accompanied by vegetables and rice, highlighting the bold flavors of Sichuan cuisine.
  

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• 15034. 家鄉芋頭鴨煲

  HK$ 108

  For reference only: Home Style Braised Duck With Taro Pot features duck braised with taro, soy sauce, and spices. This dish is slow-cooked to enhance flavors and is typically served with rice, showcasing a comforting, traditional preparation from Chinese cuisine.
  

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• 15035. 農家黃酒雞煲 (半隻)

  HK$ 138

  For reference only: Chinese Yellow Rice Wine Farmer's Chicken in Casserole features chicken marinated in yellow rice wine, ginger, and garlic. Slow-cooked in a clay pot, it offers a savory flavor profile, often served with steamed rice and vegetables. This dish highlights traditional Chinese cooking techniques and regional ingredients.
  

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• 15036. 客家炆猪肉

  HK$ 98

  僅供參考：客家焗猪肉以猪肉、香菇、蒜蓉为主料，焗制而成。味道鲜香，常配米饭享用。
  

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• 15037. 家鄉梅菜扣肉煲

  HK$ 98

  僅供參考：家鄉梅菜扣肉煲由五花肉和梅菜製成，經過慢煮和燉煮。這道菜味道濃郁，通常搭配白米飯享用，源自廣東地區。
  

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• 15038. 客家釀涼瓜

  HK$ 98

  For reference only: Stuffed Bitter Melon in Hakka Style features bitter melon filled with seasoned ground meat. The dish is typically steamed or braised, allowing the flavors to meld, and is often served with rice. This dish reflects Hakka culinary traditions, emphasizing the use of bitter melon for its unique taste and health benefits.
  

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• 15039. 黑椒德國豬手

  HK$ 108

  For reference only: German pork knuckle is slow-roasted until tender, served with a rich black pepper sauce. This dish features crispy skin and is often accompanied by sauerkraut and potatoes, highlighting traditional German flavors.
  

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• 15040. 石窩醬皇爆京蔥牛柳條

  HK$ 118

  For reference only: Stir-fried beef tenderloin stripes are cooked with Welsh onion and premium sauce in a stone pot. This dish features savory flavors and is typically served hot, enhancing the tender beef and aromatic onions.
  

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• 15041. 大芥菜豬骨煲

  HK$ 138

  For reference only: Mustard greens and pork bone stew features tender pork bones simmered with mustard greens. This dish combines savory flavors with a hint of bitterness from the greens, often served with rice in Chinese cuisine.
  

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• 15042. 香芋排骨煲

  HK$ 108

  For reference only: Stewed Taro and Pork Ribs in Clay Pot features tender pork ribs and taro simmered in a clay pot. The dish combines savory flavors with soy sauce, ginger, and garlic, often served with steamed rice. It is a traditional dish in Chinese cuisine, highlighting slow-cooking techniques for enhanced taste.
  

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• 15043. 香煎木魚蠔仔餅

  HK$ 98

  僅供參考：香煎木魚蠔仔餅由木魚、蠔仔和麵粉製成，經煎製而成。外脆內嫩，通常配以醬油或辣椒醬享用。
  

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• 15044. 石窩海皇豆腐

  HK$ 98

  For reference only: Braised assorted seafood and tofu in a stone pot features shrimp, squid, and firm tofu. Cooked slowly with garlic, soy sauce, and vegetables, it offers a savory flavor. Typically served hot, this dish is popular in Korean cuisine, highlighting the umami of fresh seafood.
  

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• 15045. 西蘭花炒黑豚肉

  HK$ 98

  僅供參考：西蘭花炒黑豚肉以黑豚肉和西蘭花為主料，經過快炒製作。這道菜口感鮮嫩，搭配蒜蓉和生抽，常作為家庭餐桌的配菜。
  

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• 15046. 魚香茄子煲

  HK$ 88

  For reference only: Spicy eggplants and minced pork are stir-fried and simmered in a claypot. This dish features bold flavors from chili, garlic, and soy sauce, often served with steamed rice. Originating from Chinese cuisine, it highlights the technique of slow cooking to enhance the taste.
  

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• 15047. 生啫唐生菜煲

  HK$ 88

  For reference only: Sizzling Chinese Lettuce in Casserole features sautéed lettuce, garlic, and soy sauce, baked until tender. This dish is often served with rice, highlighting its origins in Chinese cuisine.
  

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• 15048. 大澳海山骨

  HK$ 108

  For reference only: Deep-fried pork ribs coated in shrimp paste, offering a savory and umami flavor. Typically served with rice or dipping sauce, this dish is popular in Southeast Asian cuisine.
  

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• 15033. 南乳齋煲

  HK$ 98

  For reference only: Braised vegetables are cooked slowly with fermented red beancurd, creating a savory and umami-rich dish. Typically served in a pot, this dish highlights the flavors of seasonal vegetables and is popular in Chinese cuisine.
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• 15051. 黑椒薯仔牛柳粒

  HK$ 128

  For reference only: Stir-fried diced beef tenderloin and potato cooked in black pepper sauce. This dish features tender beef and crispy potatoes, seasoned with black pepper and soy sauce, typically served with steamed rice. Originating from Chinese cuisine, it highlights bold flavors and quick cooking techniques.
  

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• 15052. 蕎頭鎮江骨

  HK$ 108

  For reference only: Braised spare ribs are slow-cooked with Chinese onion in a black vinegar sauce. The dish features savory and tangy flavors, often served with steamed rice, highlighting its Chinese culinary roots.
  

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• 15053. 翠塘滑豆腐

  HK$ 98

  For reference only: Steamed Egg with Tofu features silken tofu and beaten eggs, gently steamed until set. This dish is often seasoned with soy sauce and garnished with green onions, served warm as a comforting side in Chinese cuisine.
  

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• 15054. 帶子賽螃蟹

  HK$ 108

  僅供參考：蝦仁炒飯以米飯、蝦仁、蛋及蔬菜炒製而成，味道鮮美。通常配以醬油或辣椒醬，為廣東地區的經典快餐。
  

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• 15055. 燒汁野菌牛仔骨

  HK$ 128

  僅供參考：燒汁野菌牛仔骨由牛仔骨和多種野生菌製成，經燒烤和燒汁調味。這道菜通常配以米飯，展現肉類和菌類的鮮味。
  

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• 15056. 欖角冰梅骨

  HK$ 108

  For reference only: Spare ribs are slow-cooked and glazed with a sweet and tangy plum and olive sauce. This dish features tender meat, often served with rice or vegetables, highlighting a fusion of flavors.
  

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• 15057. 荷塘飄香

  HK$ 88

  僅供參考：荷塘飄香是一道以荷葉、米飯和多種香料製作的菜餚。米飯包裹在荷葉中蒸熟，散發出清香味，通常搭配肉類或海鮮。
  

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• 15058. 藕片炒蒜香肉

  HK$ 98

  For reference only: Sautéed garlic pork features tender pork slices cooked with lotus root, garlic, and soy sauce. This dish combines savory and earthy flavors, often served with steamed rice for a balanced meal.
  

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• 15059. 茶樹菇炒牛肉

  HK$ 118

  For reference only: Sautéed beef is combined with tea tree mushrooms, garlic, and soy sauce. This dish features umami flavors and is typically served with rice or noodles, highlighting Asian culinary traditions.
  

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• 15060. 尖椒回鍋肉

  HK$ 98

  For reference only: Twice-cooked Pork features pork belly simmered, then stir-fried with green chili peppers. This dish combines savory, spicy, and slightly sweet flavors, often served with steamed rice. Originating from Sichuan cuisine, it highlights bold seasoning and cooking techniques.
  

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• 15062. 好日子小炒皇

  HK$ 108

  僅供參考：好日子小煎饺以猪肉、虾仁和蔬菜为馅，外皮煎至金黄。通常配以醋和酱油，适合做为小吃或主菜。
  

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• 15063. 菠蘿咕嚕肉

  HK$ 98

  僅供參考：菠蘿咕嚕肉由豬肉、菠蘿、青椒和洋蔥製成，經過炸和炒的過程。這道菜以酸甜的味道為主，通常配白飯享用，源自廣東菜。
  

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• 15064. 欖菜四季豆

  HK$ 88

  For reference only: Stir-fried string beans are combined with preserved olive vegetables, creating a savory dish. The beans are quickly sautéed to retain their crunch, while the olives add a salty, umami flavor. Typically served as a side dish in Chinese cuisine, it pairs well with rice or noodles.
  

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• 15065. 燒汁蜜豆什菌牛柳粒

  HK$ 118

  For reference only: Bite-sized beef tenderloin pieces are sautéed and served with garden peas and mixed mushrooms in a rich gravy sauce. This dish combines savory flavors and is typically enjoyed as an appetizer or main course.
  

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• 15066. 鮑螺片花菇鵝掌煲

  HK$ 138

  For reference only: Stewed sliced abalone and conch are combined with mushrooms and duck webs in a casserole. This dish features umami flavors from the seafood, enhanced by the earthy taste of mushrooms, and is typically served hot, showcasing a blend of textures and regional culinary traditions.

  人氣之選
  

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• 15067. 鮮百合腰果炒素丁

  HK$ 88

  For reference only: Sautéed diced vegetarian meat combines lily bulb and cashew nut for a savory dish. This stir-fry features umami flavors and is often served with rice or noodles, highlighting Asian culinary influences.
  

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• 15068. 瑤柱扒雙蔬

  HK$ 128

  For reference only: Braised vegetables are cooked slowly with dried scallops, enhancing umami flavors. This dish typically features seasonal vegetables, soy sauce, and ginger, served warm as a side or main course in Chinese cuisine.
  

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• 15071. 籠仔荷葉臘腸蒸雞飯 (半隻)

  HK$ 128

  僅供參考：籠仔荷葉臘腸蒸雞飯由雞肉、臘腸和荷葉製成，蒸熟。米飯吸收肉汁，風味獨特，常配醬油。
  

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• 15073. 海皇乾燒伊麵 (1碟)

  HK$ 108

  For reference only: Braised E-fu noodles are stir-fried with assorted seafood, including shrimp and scallops. This dish features a savory sauce, often enhanced with soy sauce and garlic, served warm. It is a popular choice in Chinese cuisine, often enjoyed during festive occasions.
  

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• 15075. 白飯 (每盒)

  HK$ 18

  For reference only: Rice is a staple grain cooked by boiling or steaming. It serves as a base for various dishes and pairs well with meats, vegetables, and sauces across many cuisines.
  

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• 15076. 濃湯米線(每盒)

  HK$ 32

  For reference only: Rice noodles simmered in a savory broth, often flavored with herbs and spices. Typically served with vegetables and protein, this dish is popular in various Asian cuisines.
  

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• 15077. 濃湯米粉(每盒)

  HK$ 32

  For reference only: Rice vermicelli in broth features thin rice noodles served in a savory broth. Commonly garnished with herbs, vegetables, and proteins, this dish is popular in Southeast Asian cuisine, offering a comforting and light meal.
  

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• 13021. 燻蹄拼海蜇

  HK$ 60

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• 13023. 川味口水雞

  HK$ 70

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• 13024. 滷水掌翼

  HK$ 60

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• 13026. 泰式鳳爪

  HK$ 50

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• 13027. 皮蛋拼酸薑

  HK$ 50

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• 13028. 海蜇青瓜

  HK$ 60

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