I didn't expect Lion Rock to be close in front of me, and now Zongsi took me and my uncle to dinner, and we only went with him, but to be honest, I was indeed a little hungry.

Zong Si took the group to eat Hong Kong's barbecued pork buns, which are one of the representative traditional Xiguan spots in Guangdong, and one of the "Four Heavenly Kings" (shrimp dumplings, dry steamed siu mai, barbecued pork buns, and egg tarts) of Cantonese morning tea. The barbecued pork bun is named because the dough is filled with barbecued pork.

The dough of the barbecued pork bun is made with a modified fermented dough commonly used in the north. When wrapping, it is kneaded into a birdcage shape, because the fermentation is appropriate, and the top of the bun naturally cracks after steaming, and it is actually a flowering steamed bun with barbecued pork filling. The size of the barbecued pork bun is generally about five centimeters in diameter, and a cage is usually three or four.

The barbecued pork bun is made by cutting the barbecued pork into small pieces, seasoning it with oyster sauce and other seasonings, wrapping it in flour on the outside and steaming it in a steamer. A good barbecued pork bun is filled with moderately fat and thin barbecued pork, and the foreskin is just soft and smooth after steaming, and it is slightly cracked to reveal the barbecued pork filling, oozing out bursts of barbecued pork aroma. [

There are some legends circulating in Hong Kong, and some say that the origin of the filling used in the barbecued pork buns is unknown. In addition to the leftover barbecued pork, other unknown ingredients may also be added. The most popular legend was the replacement of the stuffing in the barbecued pork buns with human meat, a legend that was later made into a movie: the barbecued pork buns at the Eight Immortals Restaurant. There are also steaming barbecued pork buns that should be sprinkled with water to smooth the surface of the buns. In the past, there were no spraying cans, so the dim sum workers would swallow the water into their mouths and spray it onto the bag. Therefore, when eating barbecued pork buns, you should peel off the most superficial layer of skin. Various legends, instead of making this barbecued pork bun die out, have made it more and more popular.

This time Zongsi took us to a barbecued pork bun shop under the Lion Rock, the decoration inside is very Chinese, so that my uncle and I reminded Zongsi of the courtyard, I really didn't expect that in Hong Kong can be so complete to preserve the Chinese culture, it seems that although Hong Kong has been colonized for a hundred years, it still maintains a Chinese heart.

After Zong Si sat down with us, he ordered food and served wine, and we didn't know what kind of medicine he sold in this gourd, so let's eat it first. My uncle and I ate two buns first, not to mention, they tasted really good.

At this time, Zong Si asked me: "Little master, why did the pharmacy owner let you go, did she tell you?" ”

"She put me down, I ran away, she said, as if something was lost halfway." The reason why I say this is to make this Zongsi give up the idea of tracking "The Secret of the Ghost", and also so that the senior sister can live safely in Hong Kong.

After hearing what I said, Zong Si was silent for a long time, and then asked, "You really don't know each other?" So how do you hear what kind of mountain she seems to be telling you when she runs? ”

I laughed, "You heard me wrong, how can I communicate with her, and she won't say anything to me." ”

"Really? I hope so. When Zong Si said this, a sneer seemed to flash on his face.

We were eating in this restaurant, and Zongsi was probably a little tired, plus upset, so people were served, and at this time, my uncle and I had eaten almost enough, and I was thinking about how to get rid of this Zongsi.

At this time, my uncle gave me a look, and I probably understood what he meant.

(To be continued)