華苑潮州閣 Wah Yuen Chiu Chow Cuisine

313. 鹹酸菜四寶湯

牛丸、魚蛋、豬肚、扎肉及鹹酸菜

322. 手打牛筋丸湯

僅供參考：手工牛肉丸湯，鮮香清潤、鹹香入味。牛肉丸口感彈嫩、湯底順滑。

325. 手打魚蛋湯

僅供參考：鮮味魚丸湯底清甜，湯熱鮮香。魚丸嫩滑彈口，滋味溫潤。

346. 沙白涼瓜湯

僅供參考：蛤蜊苦瓜湯清爽鮮香，微苦帶鹹的濃郁味道。口感鮮嫩、湯水清潤順口。

319. 鹹酸菜豬肚湯

331. 紫菜雙丸湯

牛丸及魚蛋

352. 鹹酸菜九肚魚肉碎粉絲湯

僅供參考：羅馬尼亞鯡魚配酸甜泡菜，濃香湯底清爽順口。米粉吸湯，口感滑嫩。

334. 鹹酸菜蠔仔肉碎湯

343. 鹹菜涼瓜黃豆排骨湯

296. 酥炸普寧豆腐

僅供參考：酥炸普寧豆腐以普寧豆腐為主料，經過裹粉後油炸至金黃。外脆內嫩，常配以醬油或辣椒醬食用。

298. 酥炸鮮蝦棗

僅供參考：酥炸鮮蝦棗由鮮蝦和棗製成，經過裹粉後油炸。外脆內嫩，常作為小吃或宴會前菜。

299. 脆皮豬大腸

僅供參考：脆皮豬大腸由豬大腸製成，經過油炸至外皮酥脆。通常配以蒜蓉醬或辣椒醬，口感獨特。

303. 椒鹽九肚魚

僅供參考：椒鹽九肚魚以九肚魚為主料，經過油炸後撒上椒鹽調味。這道菜口感酥脆，常搭配檸檬片，適合作為下酒小吃。

304. Salt and Pepper Squid

For reference only: Salt and Pepper Squid features tender squid, lightly battered and deep-fried. Seasoned with salt, pepper, and often served with a side of lime or chili for dipping, this dish originates from Chinese cuisine and is popular in various Asian cultures.

307. 香煎蠔烙

招牌

308. 水瓜烙

僅供參考：水瓜烙是一道以水瓜為主料的煎餅，通常加入豬肉和蝦仁。這道菜以鹹味為主，外脆內軟，常搭配醬油或辣椒醬食用。

300. 蝦棗拼芋卷

僅供參考：蝦棗拼芋卷由蝦仁和芋頭製成，經過蒸煮。蝦仁鮮味與芋頭的口感相結合，通常配以醬油或辣椒醬。此菜式常見於廣東宴席，展現海鮮與根莖類的搭配。

301. 香酥炸芋卷

僅供參考：香酥炸芋卷由芋頭和豬肉製成，外層酥脆。通常搭配甜醬或辣醬享用。

305. 酥炸蟹棗

僅供參考：酥炸蟹棗由蟹肉和豬肉製成，外層裹上麵包屑炸至金黃。這道小吃通常搭配醬油或辣椒醬，口感酥脆，適合作為開胃菜。

306. 蝦棗拼蟹棗

僅供參考：蝦棗拼蟹棗由蝦仁和蟹肉製成，外層包裹糯米。經過蒸煮，口感柔軟，搭配醬油或辣椒醬食用。此菜常見於廣東宴席，象徵富貴。

309. 九肚魚烙

僅供參考：九肚魚烙以九肚魚為主料，經過煎烤製作。魚肉鮮嫩，搭配蒜蓉和醬油，通常配米飯享用。此菜源自廣東地區，常見於海鮮餐廳。

413. 芥蘭炒鹹肉

僅供參考：芥蘭炒鹹肉以新鮮芥蘭和鹹肉為主料，經過快炒製作。這道菜口感鮮明，鹹香味道突出，通常搭配白米飯享用。

414. 韭菜花炒鹹肉

僅供參考：韭菜花炒鹹肉由韭菜花和鹹肉炒製而成，鹹肉提供鹹香味。此菜常見於廣東地區，通常搭配白米飯享用。

415. 潮州白菜炒鹹肉

僅供參考：潮州白菜炒鹹肉以潮州白菜和鹹肉為主料，經炒製而成。鹹肉的鹹香與白菜的清甜相互融合，常配米飯享用。

417. Stir-fried Salty Fish and Chinese Kale

For reference only: Stir-fried salty fish and Chinese kale features salty fish and fresh Chinese kale, stir-fried with garlic and soy sauce. This dish offers a savory flavor profile and is commonly served with steamed rice, popular in Chinese cuisine.

412. 沙茶牛肉炒芥蘭

僅供參考：沙茶牛肉炒芥蘭由牛肉、芥蘭和沙茶醬製成。牛肉炒至熟透，芥蘭保持脆口，搭配沙茶醬增添風味，通常與白飯一同享用。此菜式源自廣東，常見於家庭聚餐。

416. 欖菜肉碎炒涼瓜

僅供參考：欖菜肉碎炒涼瓜由欖菜、豬肉碎和涼瓜製成，經炒製而成。這道菜口味鹹香，常配白飯食用，源自廣東地區。

160. Pan-fried Soy Ma Yau Fish

For reference only: Pan-fried Soy Ma Yau Fish features marinated fish fillets cooked in soy sauce. This dish offers savory flavors and is typically served with steamed rice and vegetables, reflecting Cantonese culinary traditions.

167. Traditional Steamed Ma Yau Fish

For reference only: Traditional Steamed Ma Yau Fish features fresh fish, ginger, and scallions, steamed to preserve flavor. This Cantonese dish is often served with soy sauce and rice, highlighting its regional culinary heritage.

170. 糖醋魚

製作時間需20分鐘

161. 潮州貢菜中芹煮馬友

潮語五筍

162. Cooked Salangid with Celery Bean Paste

For reference only: Cooked Salangid with Celery Bean Paste features grilled salangid fish served with a savory celery bean paste. This dish highlights the umami flavors of the fish, complemented by the earthy notes of the paste, often enjoyed with steamed rice. Originating from Southeast Asian cuisine, it showcases local ingredients and cooking techniques.

164. Pan-fried Salangid with Prune

For reference only: Pan-fried Salangid features fish fillets cooked in oil, served with a prune sauce. This dish combines savory and sweet flavors, often accompanied by rice or vegetables, highlighting regional culinary traditions.

169. Steamed Bombay Duck with Dried Cabbage

For reference only: Steamed Bombay Duck features fish steamed with dried cabbage, offering a subtle umami flavor. This dish is typically served with rice, highlighting its coastal Indian origins.

176. Fried Scallop with Broccoli

For reference only: Fried scallops are coated in a light batter and deep-fried until golden. Served with sautéed broccoli, this dish combines the sweetness of scallops with the earthiness of the vegetable, often accompanied by a citrus or soy-based dipping sauce.

177. 金不換煮新西蘭托蜆

僅供參考：金不換煮新西蘭托蜆以新西蘭托蜆為主料，配以金不換草煮製。此菜品呈現海鮮鮮味，常搭配米飯或麵條享用。

180. 薑蔥炒蟹

For reference only: Pan-fried crab is cooked with garlic, offering a savory flavor. Typically served with lemon and herbs, this dish highlights coastal culinary traditions.

189. 椒鹽海蝦

僅供參考：椒鹽海蝦以新鮮海蝦為主料，經過油炸後撒上椒鹽調味。這道菜口感酥脆，常搭配檸檬片，適合作為開胃小吃。

190. 椒鹽蠔珠

僅供參考：椒鹽蠔珠由新鮮蠔珠製成，經過油炸和椒鹽調味。這道菜口感酥脆，通常搭配檸檬片享用，常見於海鮮餐廳。

191. 黃金海蝦

For reference only: Stir-fried sea shrimp are cooked in a rich egg yolk sauce. This dish features shrimp sautéed with garlic and scallions, often served with steamed rice, highlighting flavors of umami and saltiness. Originating from Chinese cuisine, it showcases a luxurious use of egg yolk.

192. 豉油皇蝦

僅供參考：豉油皇蝦以新鮮蝦仁為主料，配以豉油炒製。味道鮮美，常搭配白飯享用。

178. 潮州金不換炒花甲

僅供參考：潮州金不換炒花甲以花甲、金不換、蒜蓉為主料，快速翻炒。味道鮮美，常配米飯享用，源自潮州地區。

184. Garlic and Bean Paste, Clam Meat Crab

For reference only: Garlic and bean paste enhances clam meat and crab, creating a savory seafood dish. Typically stir-fried, it features umami flavors and is often served with rice or noodles.

429. Stir-fried Garlic with Chinese Kale

For reference only: Stir-fried garlic with Chinese kale features fresh Chinese kale sautéed with minced garlic. This dish highlights the natural flavors of the greens, often seasoned with soy sauce and served as a side in Chinese cuisine.

430. Stir-fried Salty Fish with Chinese Kale

For reference only: Stir-fried salty fish with Chinese kale features salty fish and fresh Chinese kale, stir-fried together. This dish combines savory flavors with a hint of bitterness from the kale, often served with rice. It is popular in Chinese cuisine, showcasing the balance of salty and earthy tastes.

431. Stir-fried Garlic with Tung Choi

For reference only: Stir-fried garlic with tung choi features garlic and leafy tung choi sautéed in oil. This dish offers a savory flavor profile, often served as a side in Cantonese cuisine.

433. Stir-fried Fermented Curd and Spinach

For reference only: Stir-fried fermented curd and spinach features fermented tofu and fresh spinach, sautéed together. This dish combines savory and umami flavors, often served with rice or noodles, popular in Asian cuisine.

435. Stir-fried Garlic with Broccoli

For reference only: Stir-fried garlic with broccoli features fresh broccoli sautéed with minced garlic in oil. This dish highlights the natural flavors of the vegetables, often served as a side in Asian cuisine.

437. Stir-fried Garlic with Bitter Melon in Black Bean Sauce

For reference only: Stir-fried garlic and bitter melon are combined with black bean sauce. This dish features a savory and slightly bitter flavor profile, often served with rice as a side. It is popular in Chinese cuisine, known for its health benefits.

431. Stir-fried Garlic with Chinese Lettuce

For reference only: Stir-fried garlic with Chinese lettuce features fresh lettuce sautéed with minced garlic. This dish highlights the natural crunch of the lettuce, often served as a side in Chinese cuisine.

432. 蒜蓉炒韭菜花

僅供參考：蒜蓉炒韭菜花以韭菜花和蒜蓉為主料，快速翻炒。味道清新，常作為配菜。

434. 鮮茄煮潮州白菜

僅供參考：鮮茄煮潮州白菜以新鮮番茄和潮州白菜為主料，經燉煮而成。此菜品味道清新，常搭配米飯享用，展現潮州的家常風味。

潮州新鮮滷水鵝腸

例

滷水鵝腎

例

家鄉走地雞

僅供參考：家鄉走地雞是用新鮮走地雞製作的，通常以清蒸或燒烤方式烹調。這道菜保留了雞肉的原汁原味，搭配生薑和蔥，常與米飯一起享用，展現了香港的傳統風味。

滷水豬大腸

例

滷水豆腐

例

滷水雞蛋

此描述僅供參考：滷水汁滷煮雞蛋

鵝腸拼鵝片

例

潮州滷水四大拼盤

鵝肉、粉鵝肝、鵝腸及掌翼

滷水鵝肉

連骨 | 例

正宗滷水鵝片

例

滷水鵝肉拼盤

例

潮陽蔗燻鴨

傳統製作

滷水鵝頭鵝頸

例 | 獅頭鵝

潮州滷水鵝掌鵝翼

例

隆江豬手

例 | 家養豬手

滷水腩肉大腸

例

滷水鹹蛋

僅供參考：滷水鹹蛋是用鹹鴨蛋製作，經滷水浸泡而成。其味道鹹香，常作為小菜或配飯。

潮州滷水五大拼盤

鵝肉、粉鵝肝、鵝腸、鵝腎及掌翼

潮州滷水三拼

鵝腸、粉鵝肝及鵝肉

418. Handmade Beef Ball in Noodles Soup

For reference only: Handmade beef balls are simmered in a savory broth with noodles. This dish features beef, noodles, and herbs, often served with green onions and chili for added flavor. Originating from various Asian cuisines, it offers a comforting and hearty meal.

419. Handmade Fish Ball in Noodles Soup

For reference only: Handmade fish balls made from minced fish are simmered in a savory broth with noodles. This dish often includes green onions and is served hot, showcasing flavors from Asian culinary traditions.

421. Goose in Flat Noodle Soup

For reference only: Goose in Flat Noodle Soup features tender goose meat simmered in a savory broth with flat noodles. This dish is often garnished with green onions and served hot, showcasing flavors from spices and herbs typical in Asian cuisine.

422. 海鮮湯河

僅供參考：海鮮湯河由米粉、海鮮和高湯製成，通常用清湯煮熟。這道菜口感滑順，搭配香菜和檸檬，常見於香港的街頭小吃。

423. Pork Stomach and Pickled in Flat Rice Noodles Soup

For reference only: Pork stomach is simmered with pickled vegetables and served in flat rice noodle soup. This dish features savory and tangy flavors, often garnished with herbs and chili for added depth. It is a traditional comfort food in certain Asian cuisines, highlighting the use of offal and pickling techniques.

418. Handmade Beef Ball in Flat Rice Noodle

For reference only: Handmade beef balls are served with flat rice noodles in a savory broth. The dish features ground beef, rice flour noodles, and a blend of spices, typically garnished with herbs and chili. It is popular in Southeast Asian cuisine, often enjoyed as a street food staple.

419. Handmade Fish Ball in Flat Rice Noodle

For reference only: Handmade fish balls made from minced fish are served with flat rice noodles. The dish features a light broth, garnished with green onions and often accompanied by chili sauce for added flavor. Originating from Southeast Asia, it highlights the region's seafood and noodle traditions.

420. Chiu Chow Tie Meat in Flat Rice Noodles Soup

For reference only: Chiu Chow Tie Meat in Flat Rice Noodles Soup features flat rice noodles in a savory broth. It includes marinated pork, herbs, and spices, often served with fresh vegetables and chili sauce. This dish originates from Chaozhou cuisine in China, known for its rich flavors and comforting qualities.

424. Minced Fish in Flat Rice Noodles Soup

For reference only: Minced fish is combined with flat rice noodles in a savory broth. This dish features fresh herbs and spices, often served with lime and chili for added flavor. It is popular in Southeast Asian cuisine, offering a comforting and light meal option.

425. 蠔仔肉碎湯河

僅供參考：蠔仔肉碎湯河是一道以蠔仔、豬肉碎和河粉為主料的湯麵。這道菜通常用清湯煮熟，搭配香菜和蔥花，味道鮮美。

284. 春菜蘿蔔煮牛丸煲

僅供參考：春菜蘿蔔煮牛丸煲是一道以牛肉丸、春菜和蘿蔔為主料的煲仔菜。牛肉丸經過煮制，與春菜和蘿蔔一同燉煮，味道鮮美，通常配白米飯享用。

286. 涼瓜排骨煲

僅供參考：涼瓜排骨煲由涼瓜和豬排骨製成，經燉煮至入味。這道菜常配米飯，味道清淡，適合夏季享用。

287. 春菜排骨煲

僅供參考：春菜排骨煲由豬骨、春菜和香料煮成，湯底鮮美。通常與米飯一起享用，適合家庭聚餐。

290. 魚香茄子煲

For reference only: Braised eggplants and minced pork are simmered in soy sauce and garlic. This dish features a savory flavor profile and is typically served with steamed rice, highlighting its roots in Chinese cuisine.

291. 大芥菜炆腩肉煲

僅供參考：大芥菜炆腩肉煲由大芥菜和豬腩肉製成，經慢煮至入味。這道菜通常配米飯，味道鮮美。

294. 鵝肝粉絲煲

For reference only: Goose liver is sautéed and served over vermicelli noodles in a pot. This dish combines rich flavors with a delicate texture, often accompanied by a light sauce or broth, highlighting its origins in French cuisine.

283. 鮮茨實百合煲

僅供參考：鮮茨實百合煲是一道以鮮茨實和百合為主料的煲仔菜。這道菜通常用清湯慢煮，味道清淡，適合搭配米飯享用。

285. Fresh Tomato Chiu Chow Cabbage with Fish Ball Pot

For reference only: Fresh tomato Chiu Chow cabbage with fish ball pot features fresh tomatoes, Chiu Chow cabbage, and fish balls. The dish is simmered to blend flavors, served hot, often accompanied by rice or noodles, reflecting Chiu Chow cuisine's emphasis on fresh ingredients and seafood.

288. 海鮮粉絲煲

For reference only: Seafood with Vermicelli Pot features shrimp, squid, and fish simmered with vermicelli noodles. This dish combines savory seafood flavors with garlic and ginger, often served in a broth with vegetables. It is popular in Asian cuisine, highlighting fresh ingredients and communal dining.

363. 家鄉蕃薯粉條韭菜

僅供參考：家鄉蕃薯粉條韭菜由蕃薯粉條和韭菜製成，通常以炒的方式烹調。這道菜口感滑順，韭菜的香氣增添風味，常作為主食或配菜。

366. Fried Fish Noodles in Chiu Chow Style

For reference only: Fried Fish Noodles in Chiu Chow Style features stir-fried rice noodles with fish, garlic, and soy sauce. This dish is typically served with fresh vegetables and a side of chili sauce, showcasing the flavors of Chiu Chow cuisine from southern China.

367. 汕頭風味炒麵

鮮茄、肉片、蠔仔、海蝦和芥蘭

367. 汕頭風味河粉

鮮茄、肉片、蠔仔、海蝦和芥蘭

368. Vegetarian Flat Rice Noodles

For reference only: Vegetarian flat rice noodles are stir-fried with vegetables and soy sauce. Commonly served with fresh herbs and lime, this dish is popular in Southeast Asian cuisine.

362. 鴨蛋炒河粉

For reference only: Duck egg fried rice noodles feature stir-fried rice noodles with duck eggs, soy sauce, and vegetables. This dish combines savory flavors and is often garnished with scallions and served hot.

364. Fried Salty Noodles in Chiu Chow Style

For reference only: Fried Salty Noodles in Chiu Chow Style features stir-fried wheat noodles with garlic, soy sauce, and vegetables. This dish is typically served with seafood or meat, reflecting the Chiu Chow culinary tradition.

365. E-fu Noodles in Sweet and Sour Sauce

For reference only: E-fu noodles are stir-fried with a sweet and sour sauce, featuring soy sauce and vinegar. This dish is often garnished with vegetables and served as a side in Chinese cuisine.

369. Fried Beef and Chinese Kale with Flat Noodle in Salty Sauce

For reference only: Fried beef and Chinese kale are stir-fried with flat noodles in a salty sauce. This dish features savory flavors and is typically served hot, often accompanied by chili sauce for added heat. It is popular in Chinese cuisine, showcasing a balance of protein and vegetables.

373. Fried Rice with Pickled and Minced Pork

For reference only: Fried rice features pickled and minced pork, stir-fried with vegetables and soy sauce. This dish is commonly served as a main course in various Asian cuisines, often accompanied by chili sauce or fresh herbs.

375. Fried Rice with Diced Scallop and Egg White

For reference only: Fried rice features diced scallops and egg whites, stir-fried with vegetables and soy sauce. This dish combines seafood flavors with a savory base, often garnished with green onions.

377. 大蒜芋頭鹹肉炒飯

僅供參考：大蒜芋頭鹹肉炒飯由米飯、芋頭、鹹肉和大蒜炒製而成。這道菜口感豐富，通常搭配青菜享用。

374. 鵝肝炒飯

潮州鵝肝

376. 芥蘭菜脯炒飯

For reference only: Fried rice features dried radish and Chinese kale, stir-fried with soy sauce and garlic. This dish is commonly served as a side or main course in Chinese cuisine.

378. 招牌炒飯

僅供參考：招牌炒飯由米飯、蛋、豬肉、蝦仁和青蔥炒製而成。這道菜通常搭配醬油，口感豐富，適合各種場合。

383. 潮州白粥

僅供參考：潮州白粥是用米和水煮成的稀粥，通常搭配咸菜和海鮮。這道粥品在潮州地區非常受歡迎，口感滑順，適合早餐或輕食。

383. 潮州白飯

僅供參考：潮州白飯以米飯為主，搭配清淡的醬油和蒜蓉。通常配有海鮮或肉類，呈現潮州風味。

388. Bombay Duck and Shredded Meat in Congee

For reference only: Bombay Duck and Shredded Meat in Congee features rice porridge cooked with Bombay duck and tender shredded meat. This dish combines savory flavors with a comforting texture, often garnished with green onions and served hot. It is popular in coastal regions of India, showcasing local seafood and rice traditions.

394. Crab and Meat Congee

For reference only: Crab and Meat Congee features rice cooked in broth with crab, pork, and seasonings. This dish is typically served warm, garnished with green onions and soy sauce, popular in Chinese cuisine for breakfast or comfort food.

409. Seafood and Mushroom Congee

For reference only: Seafood and Mushroom Congee features rice simmered with seafood and mushrooms in a savory broth. This dish is typically garnished with green onions and served warm, offering a comforting and nourishing experience.

385. 潮州鮮蠔仔粥

僅供參考：潮州鮮蠔仔粥由鮮蠔、米和高湯煮成，口感滑順。通常配以香蔥和胡椒，為潮州地區的傳統早餐。

391. Salted Fish and Shredded Meat in Congee

For reference only: Salted fish and shredded meat in congee features rice porridge simmered with salted fish and tender meat. This dish offers savory flavors, often garnished with green onions and served as a comforting breakfast in Chinese cuisine.

400. Dried Scallop and Minced Meat Congee

For reference only: Dried scallop and minced meat congee features rice simmered with dried scallops and minced pork. This Cantonese dish is often served with green onions and soy sauce, offering a savory flavor profile.

110. Raw Bloody Clam

For reference only: Raw Bloody Clam features fresh clams served on the half shell, often accompanied by lemon and hot sauce. This dish highlights the briny flavor of the clams, popular in coastal regions.

115. 烏頭魚

僅供參考：烏頭魚是一種常見的海魚，通常用蒸或煮的方式烹調。這道菜的味道鮮美，常搭配生薑和蔥，適合與米飯一起享用。

117. 馬友魚

五筍魚

114. 大眼雞魚

僅供參考：大眼雞魚是一種常見的海鮮，通常用蒸或煮的方式烹調。其肉質鮮嫩，搭配生抽和蒜蓉，常見於廣東菜中。

204. 南非鮑魚扒鵝掌

僅供參考：南非鮑魚扒鵝掌由鮑魚和鵝掌製成，經過燒烤和調味。這道菜通常搭配醬油和香料，呈現海鮮與肉類的獨特風味。

210. 魚鰾煮潮州白菜

For reference only: Cooked fish maw is combined with white cabbage, often simmered in broth. This dish features a mild flavor profile, highlighting the natural taste of the ingredients, and is typically served as a soup or stew in Chinese cuisine.

198. 油泡螺片

僅供參考：油泡螺片是用新鮮螺片油炸而成，外脆內嫩。通常配以蒜蓉和香菜，口感鮮美。

199. 八頭鮑魚花膠鵝掌

僅供參考：八頭鮑魚花膠鵝掌由八頭鮑魚、花膠和鵝掌製成，經慢煮至軟滑。這道菜常用於宴席，搭配清湯或醬油，展現海味和肉香。

201. 天然花膠鮑汁燴花菇

僅供參考：天然花膠鮑汁燴花菇由花膠、鮑汁和花菇製成，經燴煮而成。這道菜融合海味和香菇的鮮味，通常搭配白飯享用。

202. 花膠扒鵝掌

僅供參考：花膠扒鵝掌由花膠和鵝掌製成，經過燉煮和清蒸。這道菜以鮮味為主，通常搭配清湯或蔬菜，常見於廣東宴席中。

203. Goose Feet and Winter Mushroom with Abalone Dressing

For reference only: Goose feet are braised with winter mushrooms and served with a rich abalone dressing. This dish combines umami flavors and is typically enjoyed in Chinese cuisine, highlighting the use of unique ingredients.

208. 花膠海參扒鵝掌

僅供參考：花膠海參扒鵝掌由花膠、海參和鵝掌製成，經過燉煮。這道菜以鮮味為主，通常搭配清湯或蔬菜，常見於高級宴席中。

209. 魚鰾煮水瓜

僅供參考：魚鰾煮水瓜由魚鰾和水瓜煮成，味道清淡。通常配以米飯，適合夏季食用。

259. 潮式珍珠花菜川椒雞

僅供參考：潮州風辣香雞肉，微辣咸香，肉嫩爽口。

267. 豉油皇鹹肉豆腐

僅供參考：鹹香醬油燒的豬肉豆腐風味濃郁。嫩滑豆腐配鹹香咸味口感。

271. 鮮蝦煮水瓜

僅供參考：蝦仁配絲瓜的清甜鮮味。口感爽嫩多汁，味道鮮香清爽。

272. 韭菜花炒蝦球

僅供參考：韭菜炒蝦仁香口惹味，鹹鮮偏濃。蝦仁嫩滑、韭菜爽脆咬感。

281. 炒椒醬肉粒

僅供參考：辣椒醬拌炒豬肉，味道鹹香帶辣。口感夠滑嫩有咬口。

261. 咕嚕炒雞球

263. 韭菜炆豬紅

264. 菜脯煎雞蛋

274. 鹹菜炒豬肚

276. 潮州鹹酸菜炒牛肉

282. 瑤柱肉鬆蒸水蛋

260. 潮州式珍珠花菜川椒牛肉

僅供參考：潮州辣牛肉 蔬菜，鹹香微辣，爽脆有彈。

277. 潮州鹹酸菜炒扎肉

僅供參考：以碎火腿肉炒酸菜，鹹香帶微酸。配嫩滑口感，層次爽胃。

273. 韭菜花炒鮮魷

275. 潮州鹹酸菜炒豬大腸

278. 潮州小炒皇