What kind of Hong Kong style teahouse ordering terminology makes you feel non-embarrassed?

Hong Kong style cafes are a kind of eateries originated in Hong Kong, providing Hong Kong style western food and some Chinese food, which is a commonplace eating place in Hong Kong. With the migration of Hong Kong's population to drive the spread of Hong Kong culture, mainland China, Chinatown also appeared teahouses. The predecessor of the teahouse was the ice room. In the early years, only the dining room in Hong Kong to provide Western-style food, charges expensive. After the Second World War, Hong Kong people are affected by the Western-style food customs, ice room began to provide cheap imitation of Western-style food.

At that time, the iced room mainly provides coffee, milk tea, red bean ice, sandwiches, toast, etc., and part of the bakery, the production of pineapple buns, egg tarts, etc.. The variety of food offered by the ice room gradually increased, and began to combine the model of the Western restaurant and dining room, evolved into today's cafes, providing simple Chinese, European and American food, the larger scale will serve dinner small dishes. 1946 opened in Central Lanxiang Court teahouse was first operated under the name of the teahouse, and opened in 1952 Lanfang Garden is Hong Kong's oldest surviving teahouse. Characteristic tea restaurants are authentic Hong Kong eateries, the main customers are the general public, all over Hong Kong, from ordering to the checkout are concerned about the speed, even if different classes (such as blue-collar, white-collar), the industry will be patronized. Business hours are variable, usually from 5 or 6 a.m. to 1 a.m., and there are all-night cafes in busy areas such as Mongkok. They serve Chinese and Western food, many of which are unique to Hong Kong (see Tea House Food).

Lesson 1:? Plucked and bitten?

Lesson 2:? Milk Tea?

Hong Kong people's special interest in milk tea can be seen in the way it is made: the trick to a good stocking milk tea is to pull the stocking. The trick is to pull the stockings. s speed should be even and the strength should be elastic. Pour the tea into a cloth bag and pull it repeatedly; the more times you pull, the smoother the body of the tea will be. The milk tea at Tsui Wah Tea Restaurant is a good example of this meticulous practice. A mouthful of milk tea seems to make you feel like your mood is following the smoothness of the tea.

The third lesson:? Eggs he?

Double-dutching? and? Bucket base? Generally used for rice dishes, respectively, rice and vegetables are less and rice less, this good habit of not wasting food is very worthy of learning oh!