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【今日少鹽】少鹽飲食多鮮味　張堅庭：味覺都靈敏啲

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【本報訊】在家中不會用豉油調味的張堅庭，光顧連鎖快餐店時也堅守少鹽原則，早餐會選擇雞蛋通粉，剔走高鈉的午餐肉。中午通常會選吃番茄焗豬扒飯，其次才會選用咖喱汁烹調的菜式，因咖喱汁的鈉及油份相對較多。當看見下午茶的炸雞髀餐時即說「唔好食」，因醃料中鈉含量高，間中放肆一下才會食碗叉鵝瀨粉。
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