Text Volume 772 I Came to Greedy People Early in the Morning (Don't Hit Me)

This request is not too much. After all, these three people cooperated very well during the filming, and because of Qin Guan's filming process, basically he did not communicate with them too deeply.

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

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

It is really the new home of Qin Guan, who is poor in material, so that the Hong Kong director who has always had food and drink to entertain friends can no longer bear it.

And it wasn't until Qin Guan drove his rickety white hillside lawn car to a tea restaurant run by Cantonese in Beverly City to meet Director Chen and the others that he understood what Hong Kong people mean by abundance.

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

‘Come to Qin Guan, there is a seat for you here. '

‘Then point to another table, just let your pony sit at that table, this is morning tea among friends, don’t need to be so formal! '

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

The Chinese dining table culture is reflected at this time.

For Americans, there is no better way to communicate their feelings than a crazy dance party, while for Hong Kong people, chatting at the leisurely morning tea time can complete the day's business.

Some leisurely Hong Kong people can spend a whole day in tea restaurants. As a Cantonese restaurant that always has the most 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 have seen Qin Guan's foodie attributes, and he was quite proud to show off to his friends: "I, a Hong Kong native, have a very good nose. I smelled it as soon as I got off the plane yesterday." is coming. '

‘The owner of this store is a Cantonese with generations of ancestors, and their son is still studying in Hong Kong. '

Director Chen was talking happily, when the waiter at the side walked over pushing a special trolley that only appeared in Hong Kong-style tea restaurants.

‘Hey, don’t be idle, everyone. I’m still hungry to wait for Qin Guan, the real master. Let’s chat while eating? '

The aroma of the food made everyone on the big round table agree to Director Chen's proposal, and this small iron cart with several layers also revealed its true appearance.

On the huge iron shelf of the dining car, there are all kinds of Hong Kong-style snacks. According to the different characteristics of each dish, the utensils used to serve the dishes are also quite different.

The quicksand bag that is good for heat preservation, the palm-sized bamboo woven steamer with egg yolk and hemp paste, inside there are 1-3 buns of varying quantities according to the price charged.

One bite at a time, very cute.

And on the white porcelain plate, which is slightly larger than the dipping plate, there are cold dishes such as crispy glutinous rice chicken, shrimp and pomelo peel, and secret barbecued pork.

And in each deep square soup container, there are dishes with soup and water.

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

Such a small amount of dishes allows people who enter the store to enjoy more dishes, giving people a feeling of dizzying.

At this time, Qin Guan had already forgotten that he didn't know any people sitting around him, so he put all his attention on the other dining car that had just stepped back beside him.

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

'What kind of tea do you drink? Tieguanyin, incense, narcissus, chrysanthemum, jasmine? '

They are all refreshing teas. Although they are ordinary teas brewed in a large teapot and served with delicious snacks, they have a rustic taste.

'Jasmine! '

Qin Guan, whose eyes were still on the tin cart, started to stun the whole table after he finished talking about the tea.

‘Small portion of braised sausage rolls, small portion of ancient glutinous rice chicken, small portion of crispy baked pork buns, small portion of crystal fresh shrimp dumpling...’

I ordered twelve or three kinds in one go. Although they are all small portions, they are hard dishes for dim sum in Hong Kong-style tea restaurants.

What is a hard dish?

That is a very filling dish. Even the urban residents in the north complain about the quantity of southern dishes from time to time, but these things in Qin's point of view are not like chicken feet, which look like a lot, but actually have no meat. goods.

Every dish is firm and powerful, with a strong taste. For these southern children, it is enough for them to eat for two rounds.

And before Director Chen could stop him, he watched the handsome and scumbag actor beside him, helping the little waiter beside him to move it from the shelf to the table.

Looking at it like that, he wished he was a golden man with eight arms.

And after everyone at the table had chosen their dishes, they found that in front of the ultimate destination of their trip, a rather spectacular mountain of small steamers with their lids removed had already been piled up.

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

And the precarious feeling of being stacked too high was once again staged in front of them.

The handsome and outrageous person on the opposite side, as if he didn't realize it, started to greet everyone: 'Why are you all just staring blankly? Eat first, eat first, you can have a good chat when you are full, right? '

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

The mouth doesn't look too big, how did he stuff three of them in at once?

Then there was a steaming soup, accompanied by a very appetizing 'gulu' pouring, so that the people in the circle no longer cared about watching other people's movements.

Began to eat! Looking at the posture, the delicious ones should not be too tempting!

For Qin Guan, who is surrounded by gourmet food, the braised sausage noodles in this tea restaurant is his favorite.

For the rice skin of rice rolls, it is very good to follow the ancient method of Chinese rice rolls, and it looks like it is made of fine white cloth.

The excessively large fiber particles belonging to sticky rice flour and corn flour are all removed by the store in the process of making the paste.

This makes the texture of the whole powder skin as smooth as jelly, so crystal clear that the fillings inside can be seen clearly at a glance.

And the owner of this store, because of the geographical location, the choice of fillings is all local materials. He perfectly used the cheap fish species with more sashimi in the seafood market, and made the small thorns inside. Remove the fish, and then beat the fish into a springy fish paste, replacing the original fish fillets in Hong Kong tea restaurants.

The shrimps are also selected from North American shrimps that are larger in size. Under the wrapping of the fish paste, it is assisted with minced pork cubes with a perfect ratio of 3:7, and then the clear rice rolls. Once wrapped, steamed on a steamer with a slow fire, it formed a delicious braised sausage powder from the other side of the ocean in Qin Guan's mouth.

The q bomb is smooth, a taste of the ocean, and the Pacific coastline of Southern California, forming the most perfect echo in the world. (To be continued.)