This request is not too much, after all, these three are very cooperative when filming the movie, and because of Qin Guan's filming process, they basically did not have too deep communication with them. Pen | fun | pavilion www. ｂｉｑｕｇｅ。 ｉｎｆｏ

These wealthy businessmen in Hong Kong and Southeast Asia are also the main force of his fans and accounting firm clients, and it is no problem to meet them.

So, Qin, who agreed, nodded his head, and Director Chen, who had achieved his goal, said goodbye and went to prepare for the event.

is really the new home of Qin Guan, who is materially scarce, so that Hong Kong directors, who have always eaten and drunk to entertain friends, can no longer bear it.

And it wasn't until Qin Guan drove his rickety white hillside lawn car to a Cantonese-owned tea restaurant in Beverly City to meet Director Chen and a few people that he understood what it meant to be a Hong Kong people's abundance.

The two large white round tables were full of people, and Chen Kexin, who was sitting in the center, greeted him in the direction of Qin Guan after seeing the people coming.

'Come to Qinguan, I'll leave a place for you here.' ’

Then he pointed to the other table, you just let your horse boy sit at that table, this is morning tea between friends, not so formal! ’

After Han Zhujiu and Qin Guan glanced at each other, they understood and went to his designated seat.

The Chinese dinner table culture was reflected at this time.

For Americans, there is no better way to communicate their feelings than a crazy dance party, while for Hong Kongers, chatting in the most leisurely morning tea time can get the day's business done.

Some laid-back Hong Kong people can spend the day in a tea restaurant, and as a Cantonese restaurant with the largest variety of small meals, Qin Guan, who is seated, knows that this place really lives up to its reputation.

Director Chen Kexin on the side seemed to see Qin Guan's foodie attributes, and showed off to his friends next to him with some pride: "My Hong Kong nose is very smart, and I came over with a smell as soon as I got off the plane yesterday." ’

The owner of this shop is a Cantonese who has been studying in Hong Kong for generations. ’

Director Chen was talking happily, and the waiter on the side pushed a special cart that can only appear in Hong Kong-style tea restaurants and walked over.

"Hey, don't be idle, in order to wait for Qin Guan, the main master, my stomach is still hungry now, let's talk while eating?" ’

The smell of food made everyone at the big round table agree to Director Chen's proposal, and the small tin cart with several layers also revealed its true face.

On the huge tin shelves of the dining car, there are all kinds of Hong Kong-style snacks. Depending on the characteristics of each dish, the utensils used to serve the dishes are also very different.

The quicksand buns that are good for heat preservation, and the palm-sized bamboo-woven small steaming drawer of egg yolk and jump paste buns are stacked with 1-3 buns in different quantities according to the price charged.

One bite at a time, very cute.

In the white porcelain plate, which is slightly larger than the dipping saucer, there are crispy glutinous rice chicken, shrimp and pomelo peel, and secret barbecued pork.

In the deep square soup containers, there are dishes with soup and water.

Winter melon cup, almond white lung soup, curry fish balls and so on.

Such a small amount of dishes can allow people to enjoy more dishes and give people a dizzying feeling.

At this time, Qin Guan had already forgotten that he didn't know any of the characters sitting around him, and put all his attention on the other dining car that he had just pushed over beside him.

The Asian waiter on the side, speaking fluent Chinese, opened his mouth to the youngest man sitting next to the main seat at the table.

'What kind of tea to drink?' Tieguanyin, incense pieces, narcissus, chrysanthemum, jasmine? ’

They are all refreshing and greasy teas, although they are ordinary tea leaves brewed in a large teapot, with delicious snacks, but they have a unique rustic taste.

'Jasmine! ’

Qin Guan, whose eyes were still on the iron car, opened the road that stunned a table of people after finishing the tea.

'Small portions of bula rice noodles, small portions of glutinous rice chicken, small portions of baked barbecued pork buns with puff pastry, small portions of crystal shrimp dumplings...'

I ordered twelve or thirteen in one go, although they are all small portions, but for the dim sum of the Hong Kong-style tea restaurant, they are all hard dishes.

What are hard vegetables called?

That is a very filling dish, even if the urban residents in the north complain about the amount of southern cuisine from time to time, but these things in Qin's point of view are not like phoenix claws, which look like a lot, but actually have no meat.

Each dish is sturdy and powerful, and the flavor is strong, which is enough for these southern children to eat two round-trips.

And Director Chen on the side didn't have time to stop it, so he looked at the handsome actor next to him, who had already helped the little waiter next to him to move from the shelf to the table.

Looking at that, he still wished that he was an eight-armed gold.

And after everyone at the table had chosen the dishes, they found that the ultimate goal of their trip was a mountain of spectacular small steamers with the lid removed.

Once upon a time, the unique skill of the roadside bun shop was to stack seven or eight steamers together and steam food over a large fire.

And the crumbling feeling of being stacked too high was staged again in front of them at this time.

The handsome person on the other side didn't seem to be aware, but began to greet everyone: 'Why are you all stunned?' Eat first, eat first, and only when you're full can you have a good chat, right? ’

Then, under the attention of everyone, he pulled with chopsticks and stuffed the three trembling pink transparent shrimp dumplings into his mouth.

This mouth doesn't look big, how did he stuff three at once?

Then there is a hot soup, accompanied by a very appetizing 'grunt', so that the circle of people can no longer care about watching the movements of others.

Let's eat! Looking at the stance, the delicious ones aren't too tempting!

For Qin Guan, who is surrounded by delicious food, the bula rice noodles in this tea restaurant are the most popular with him.

For the rice noodles of rice rolls, it follows the ancient method of Chinese rice rolls very well, and it is made of delicate white drawers at a glance.

The oversized fiber particles that belong to the sticky rice flour and corn flour are all removed by the store in the process of making the slurry.

This makes the texture of the whole dough as smooth as jelly, so clear that you can see the filling inside clearly at a glance.

The owner of this shop, because of the geographical location, the choice of fillings are all local materials, he made perfect use of the seafood market sashimi more cheap fish types, the small spiny roots in the root of the roots, and then the fish meat into springy fish paste, instead of the original processing method of fish fillets in Hong Kong tea restaurants.

The shrimp among them is also selected from a larger North American shrimp, wrapped in fish puree, supplemented by a 3:7 pork cube with a perfect ratio of fat and lean minced minced, and then wrapped in a clear rice roll and steamed on a slow-fire steaming drawer, forming a delicious bula rice noodles from the other side of the ocean in Qin Guan's mouth.

Q-bomb is smooth, a taste of the ocean, and the Pacific coastline of Southern California forms a perfect echo in the world. (To be continued.) )