中國原隻生米鴨(約1.3公斤)
中國原隻生米鴨(約1.3公斤)
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- 嚴選中國優質水鴨：選用生長於自然水域環境的優質米鴨。米鴨以體型適中、皮薄肉厚著稱，相比一般老鴨，其肉質更為鮮嫩細緻，且油脂分佈均勻，是製作各式家常鴨饌的首選。
- 天然清香無羶味：採用的鴨隻生長週期適中，肉色紅潤、質地結實。其肉味清香純粹，完全無一般鴨肉的乾硬感或腥羶味，加熱後能散發出濃郁的旨味（Umami）。
- 皮爽肉嫩、營養豐富：鴨肉含有豐富的蛋白質、維生素 B 群及不飽和脂肪酸。其皮層薄而帶微量脂肪，烹調後能維持極佳的保水度，口感爽滑，且具有滋陰養胃的食療功效。
- 原隻規格鎖住鮮度：以原隻（生鴨）包裝提供，完整保留了鴨隻的肉汁與結構。無論是整隻烤焗、切塊燉煮還是製作臘味，都能讓您根據不同菜式靈活處理，鎖住最原始的鮮味。
- 經典廣式醉鴨 / 滷水鴨（強烈推薦）：將生米鴨洗淨抹乾，放入由生抽、老抽、冰糖及八角組成的滷水汁中慢火浸煮。米鴨吸飽醬汁後皮滑肉嫩，肉質入味且帶有淡淡甘甜。
- 家常酸梅/芋頭炆鴨：將鴨隻切塊後先以大火煎香表面逼出多餘油脂，加入蘇梅醬或厚切芋頭一同慢火炆煮。米鴨的油脂能提昇芋頭的香氣，肉質軟腍入味，極度惹味下飯。
- 冬瓜陳皮燉鴨湯：與老冬瓜、陳皮及薏米同煲 1.5 至 2 小時。米鴨能熬出清甜不膩的湯頭，具有清熱潤燥、滋陰補血的效果，是夏季消暑的良方。
- 跑活水與去羶：烹調前建議將鴨塊放入冷水中，加入老薑、大蔥及少許紹興酒跑活水。這能徹底去除血水雜質，確保煮出來的鴨肉味道更清鮮、湯底更透亮。
- 先煎皮後炆煮：若進行炆炒料理，建議先將鴨塊皮朝下放入乾鍋中煎出鴨油。這樣不但能減少成品油膩感，更能引發出皮層特有的焦香味，令層次感瞬間提升。
Temperature-Controlled Delivery
Efficient and Effortless
Cost-effective
Curated for Excellence
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SF Hong Kong provides professional cold chain logistics with end-to-end temperature-controlled delivery.
G2 fully utilizes SF Hong Kong's professional cold chain delivery service. We provide temperature-controlled transportation for all fresh and chilled goods, ensuring that ingredients maintain consistent quality from warehouse departure until they reach your hands, perfectly preserving every ounce of freshness and nutritional value.
