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Categories
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.透過風和日光凝縮乾燥,生產出優質海鹽。
.耗時5年時間熟成、水份含量約5~6%,再與各種韓國產天然食材混合成特級調味海鹽。
.低鈉、富含微量原素及多種礦物質,無添加人造色素、化學物及防腐劑。
.適用於牛扒、意粉、炒蛋、薯蓉、沙律等菜式中,充分展現黑松露的味道,進一步提升菜式的風味。
『 根據香港法律,不得在業務過程中,向未成年人售賣或供應令人醺醉的酒類。』
“Under the law of Hong Kong, intoxicating liquor must not be sold or supplied to a minor in the course of business.”
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