- #1 [smash], 18-02-13 10:24I think this is the best soy source for dipping. Not suitable for cooking. Kind of expensive for such small bottle. I have been purchasing this thing since many years ago from price of $150 to now $190. The only issue is the cap, it keep on leaking, wasted like 30%.
- #2 [KS], 18-02-13 10:32多年豉油重食得?
- #3 [DeepSea^^], 18-02-13 10:33同酒一樣
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- #4 [monet90], 18-02-13 10:36依支野保質期有幾耐? 禁耐都重食得, 落左好多防腐劑?
- #5 [smash], 18-02-13 10:49Should be 1.5 year the most. This soy sauce is only for dipping that's why I don't use a lot each time. I keep it in refrigerator and still ok wor.
- #6 [smash], 18-02-13 10:531
- #7 [smash], 18-02-13 10:532
- #8 [smash], 18-02-13 10:54try one, I got it in citysuper.
最後修改時間: 2018-02-13 10:54:58 - #9 [wajah], 18-02-13 11:14係幾好味既
元朗賣180蚊一小樽真係有d赤 - #10 [Kelvinzy], 18-02-13 11:18頤和園?
係咪西太后親自監製? - #11 [sbug], 18-02-13 11:56I use 九龍,I bought back to japan everytime.
- #12 [Daddy^k], 18-02-13 12:00九龍 also my long time favour
- #13 [hnm], 18-02-13 12:08
- #14 [sours], 18-02-13 12:11九龍用黎做豉油皇炒麵一流,不過好肉赤.....
- #15 [0925], 18-02-13 12:17消委會測試40款醬油報告:
九龍醬園金牌生抽皇($72.50/250ml)菌落總數13,000,000 cfu/ml (正常醬油<1; 可能此公司員工屙完屎都冇洗手),蠟樣芽袍桿菌含量50 cfu/ml。
最後修改時間: 2018-02-13 12:18:44 - #16 [Kelvinzy], 18-02-13 12:23咁先有獨特風味呢...
- #17 [Mike*Pang], 18-02-13 14:58The best soy sauce。。。係咪"珠江橋牌生抽王"?
- #18 [skyliner], 18-02-15 14:36>九龍醬園金牌生抽皇($72.50/250ml)菌落總數13,000,000 cfu/ml (正常醬油<1; 可能此公司員工屙完屎都冇洗手),蠟樣芽袍桿菌含量50 cfu/ml。
即係冇防腐劑!
唔覺度度有九龍醬園豉油賣, 下次見到要買. - #19 [scriptwriter], 18-02-15 14:43其實我都想問好耐,豉油會唔會變壞?有幾支豉油無開封放室溫,過左最佳期兩年
- #20 [呀金], 18-02-15 14:48豉油本身已經係發酵食品,我相信一定會變壞,過期三幾個月就安全,兩年我唔會搏,又唔係咩貴嘢。
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