{{ 'fb_in_app_browser_popup.desc' | translate }} {{ 'fb_in_app_browser_popup.copy_link' | translate }}
{{ 'in_app_browser_popup.desc' | translate }}
{{ childProduct.title_translations | translateModel }}
{{ getChildVariationShorthand(childProduct.child_variation) }}
{{ getSelectedItemDetail(selectedChildProduct, item).childProductName }} x {{ selectedChildProduct.quantity || 1 }}
{{ getSelectedItemDetail(selectedChildProduct, item).childVariationName }}
Until 2025-12-24T15:00:00.000+00:00 XMAS countdown discounts on selected categories
折後滿$600大部分地區免運費 on order
Not enough stock. Your item was not added to your cart.
Not enough stock. Please adjust your quantity.
{{'products.quick_cart.out_of_number_hint'| translate}}
{{'product.preorder_limit.hint'| translate}}
Limit -1 per order.
{{'products.quick_cart.quantity_of_stock_hint'| translate : {message: quantityOfStock} }}
自然解凍後,連袋隔水加熱8–12分鐘即食,保持肉質最嫩
拆袋鋪於焗盤,以180°C焗10分鐘至表面微焦
亦可平底鑊細火慢煎,或切片拌入蛋炒飯、壽司、麵類等
常見做法為配白飯淋剩餘蒲燒醬油製「鰻魚飯」或便當