{"ResponseCode":200,"Item":{"list1_order":0,"list2_order":0,"list3_order":0,"DomainID":"5","DomainName":"傳統手工藝","NumOfMainItems":0,"NumOfSecondaryItems":0,"ProfilePath":"06a1098d-65a5-4f58-a503-8bd56611d451.jpg","Fields":[{"ID":"d142689a-2ad8-11e8-903a-0800271fe6da","ShortName":"title","DisplayName":"香港非遺清單項目名稱","IsSearchResult":true,"IsAdvanceResearch":false,"Value":"茶樓點心製作技藝"},{"ID":"03665b2f-2ad9-11e8-903a-0800271fe6da","ShortName":"list1_name","DisplayName":"人類非遺代表作名錄項目名稱","IsSearchResult":true,"IsAdvanceResearch":false},{"ID":"036a05c2-2ad9-11e8-903a-0800271fe6da","ShortName":"list2_name","DisplayName":"國家級非遺代表性項目名錄項目名稱","IsSearchResult":true,"IsAdvanceResearch":false},{"ID":"036bf092-2ad9-11e8-903a-0800271fe6da","ShortName":"list3_name","DisplayName":"香港非遺代表作名錄項目名稱","IsSearchResult":true,"IsAdvanceResearch":false},{"ID":"efff7a99-2ad8-11e8-903a-0800271fe6da","ShortName":"domain","DisplayName":"類別","IsSearchResult":true,"IsAdvanceResearch":true,"Value":"傳統手工藝","LookupID":"ICHS_DOMAIN"},{"ID":"036dfc1b-2ad9-11e8-903a-0800271fe6da","ShortName":"inventory_code","DisplayName":"清單編號","IsSearchResult":true,"IsAdvanceResearch":false,"Value":"5.29"},{"ID":"036ea0ad-2ad9-11e8-903a-0800271fe6da","ShortName":"intro","DisplayName":"簡介","IsSearchResult":true,"IsAdvanceResearch":false,"Value":"香港茶樓會出品不同類型的點心，主要分為鹹點、甜點及包類等，亦會按時令製作特色點心。"},{"ID":"036fd2d2-2ad9-11e8-903a-0800271fe6da","ShortName":"address","DisplayName":"地區","IsSearchResult":false,"IsAdvanceResearch":false,"Value":"不分地域"},{"ID":"03712a68-2ad9-11e8-903a-0800271fe6da","ShortName":"era","DisplayName":"年代","IsSearchResult":true,"IsAdvanceResearch":true,"LookupID":"ICHS_ERA"},{"ID":"b1b12ac5-b399-11e8-8743-0800271fe6da","ShortName":"date_text","DisplayName":"活動日期","IsSearchResult":false,"IsAdvanceResearch":false,"Value":"全年"},{"ID":"0371f8e2-2ad9-11e8-903a-0800271fe6da","ShortName":"history","DisplayName":"歷史沿革","IsSearchResult":true,"IsAdvanceResearch":false,"Value":"\u003cp\u003e香港開埠後，不少廣州式茶樓紛紛開業，早期主要集中於中、上環一帶。當時茶樓和酒樓是不同類型的食肆，茶樓提供「一盅兩件」—— 茶水與點心，酒樓則提供酒會筵席。後來酒樓兼營茶市，茶樓漸被取代。\u003c/p\u003e\u003cp\u003e早期點心著重飽腹感，例如包點、餅食、糯米雞和盅頭飯等，食材亦較平價。1920年代，香港茶樓業競爭激烈，紛紛推出「星期美點」，以每星期轉換點心餐單作招徠，使點心款式大增，而製作技術不斷提高。以前的點心會使用豬油製作，但現代人追求健康，含有較高飽和脂肪酸的豬油因而漸漸被取代。現在亦較少見使用內臟的點心如豬潤燒賣，和較複雜的點心如薑蔥牛肉角。為降低成本，現時許多連鎖集團酒樓的點心都是中央工場生產，或在內地製作後急凍運至香港，自製點心的酒樓日漸減少。\u003c/p\u003e\u003cp\u003e售賣方式方面，過去由侍應繫上肩帶，亦會捧著大圓竹籠叫賣。其後出現內置蒸爐、可放置大量點心的手推點心車。時至今日，大多數酒樓以點心紙供顧客落單，小、中、大、特、頂點一目了然，亦不需侍應結賬時逐籠點心點算。\u003c/p\u003e"},{"ID":"03734d69-2ad9-11e8-903a-0800271fe6da","ShortName":"activities","DisplayName":"活動內容","IsSearchResult":true,"IsAdvanceResearch":false,"Value":"點心文化歷久常新，當中乾蒸燒賣、晶瑩蝦餃、時令臘腸卷、爽滑蝦米腸粉、雞球大包、糯米雞、馬拉糕、鹹水角等更是老少咸宜的經典點心。點心的烹調方法主要為蒸、焗、煎和炸，製作點心的工序精細而繁複，點心師傅一般須在茶樓開市兩小時前到店舖預備，如搓揉粉團、烹調餡料、切食材、調味等。"},{"ID":"0379cf5e-2ee9-11e8-903a-0800271fe6da","ShortName":"related_info","DisplayName":"相關資料","IsSearchResult":true,"IsAdvanceResearch":false},{"ID":"0379cf5e-2ad9-11e8-903a-0800271fe6da","ShortName":"reserve","DisplayName":"備用欄目","IsSearchResult":true,"IsAdvanceResearch":false},{"ID":"03796800-2ad9-11e8-903a-0800271fe6da","ShortName":"remark","DisplayName":"其他參考資料","IsSearchResult":true,"IsAdvanceResearch":false}],"Medias":[{"ID":"f81b0ea0-3ce1-45f0-ba58-5e7406d5f63c","Description":"餡挑可將適量餡料挑出，並壓成合適形狀。不論製作外形精緻的蝦餃燒賣，或是造型較大的雞球大包，均會用上餡挑。","Path":"f81b0ea0-3ce1-45f0-ba58-5e7406d5f63c.jpg","Type":"IMG"},{"ID":"386c2328-0581-40fb-b9b3-ee27a490d478","Description":"點心師傅使用酥棒按壓小粉團，製成圓薄的包子皮，作包裹餡料用。","Path":"386c2328-0581-40fb-b9b3-ee27a490d478.jpg","Type":"IMG"},{"ID":"f5c01f83-f079-42e0-a55e-4ef66b60eb7e","Description":"蒸製出籠的馬拉糕。","Path":"f5c01f83-f079-42e0-a55e-4ef66b60eb7e.jpg","Type":"IMG"},{"ID":"11ad043a-368f-44c1-9bbc-0606aa6e93b7","Description":"乾蒸燒賣","Path":"11ad043a-368f-44c1-9bbc-0606aa6e93b7.jpg","Type":"IMG"},{"ID":"06a1098d-65a5-4f58-a503-8bd56611d451","Description":"晶瑩蝦餃","Path":"06a1098d-65a5-4f58-a503-8bd56611d451.jpg","Type":"IMG"},{"ID":"88961e50-0a04-4b59-aa31-72ab469694ce","Description":"油炸鹹水角","Path":"88961e50-0a04-4b59-aa31-72ab469694ce.jpg","Type":"IMG"}],"Items":[],"Parents":[]}}