{
  "name": "龍虎斑創意料理：12 種做法與火候對照",
  "short_name": "龍虎斑料理",
  "description": "龍虎斑膠質厚、皮厚、肉質細緻，適合的做法和一般白肉魚不同。本頁整理各部位的最適做法、火候與時間對照，以及解凍與去腥的實務要點。",
  "lang": "zh-TW",
  "start_url": "/longhu-grouper-recipes",
  "scope": "/longhu-grouper-recipes",
  "display": "standalone",
  "orientation": "portrait",
  "background_color": "#f4f9fa",
  "theme_color": "#0a3a44",
  "icons": [
    {
      "src": "/youban-app/icons/icon-192.png",
      "sizes": "192x192",
      "type": "image/png"
    },
    {
      "src": "/youban-app/icons/icon-512.png",
      "sizes": "512x512",
      "type": "image/png"
    },
    {
      "src": "/youban-app/icons/icon-512.png",
      "sizes": "512x512",
      "type": "image/png",
      "purpose": "maskable"
    }
  ]
}