It was a reasonable request. After all, the three of them had cooperated well with each other during the filming process. Qin Guan hadn't communicated much with them during the filming process.
These Hong Kong and Southeast Asian tycoons are also his fans and clients. It's not a problem to meet them.
Qin Guan nodded in agreement, while Director Chen left to prepare for the event.
The Hong Kong director, who was used to treating his friends with food and drinks, couldn't stand the lack of resources in his new home.
When he drove his rickety white car to a Cantonese restaurant in Beverly, he realized what a sumptuous Hong Kong meal was like.
Two white round tables were full. Chen Kexin, who was sitting in the middle, greeted Qin Guan as soon as he saw them.
"Come here, Qin Guan. I saved a seat for you."
"Then, point to the other table. Let your henchmen sit at that table. This is a morning tea between friends, no need to be so formal!"
Han Zhujiu exchanged a glance with Qin Guan and walked to his seat.
The dining culture of the Chinese people was reflected at this moment.
For Americans, there was nothing better than a crazy dance party to communicate with each other. For Hong Kongers, chatting during their morning tea time was enough to complete their business for the day.
Some leisurely Hong Kong people could spend their whole day in tea restaurants. The Cantonese restaurant, which had the largest variety of snacks, lived up to its reputation.
Translator: Lan _ Editor: Efydatia Director Chen Kexin showed off proudly to his friends, "I have a good nose. I followed the smell as soon as I got off the plane yesterday."
"The owner of this restaurant has Cantonese ancestors. His son is still studying in Hong Kong."
While Director Chen was talking happily, a waiter pushed a special cart that could only be found in Hong Kong-style teahouses.
"Hey, let's not idle around. I'm still hungry waiting for Qin Guan. Let's talk while we eat."
The aroma of food made everyone at the big round table agree with Director Chen's proposal. The metal cart with several layers finally revealed its true appearance.
On the huge metal shelf of the dining car, there were all kinds of Hong Kong-style snacks. According to the different characteristics of each dish, the utensils used to serve them were also very different.
There were sandbags for heat preservation, egg yolk and sesame seed buns in a bamboo steamer. There were one to three buns in the steamer according to the price.
Pocket-Sized steamed buns were very attractive.
On a white porcelain plate that was slightly bigger than the saucer for dipping sauces, there were crispy glutinous rice chicken, shrimp and pomelo peel, secret barbecued pork, and other cold dishes.
In each of the deep, square-shaped soup containers, there were dishes with soup and water.
There was white gourd soup, almond white lung soup, curry fish eggs and so on.
Such a small number of dishes allowed the customers who entered the restaurant to enjoy more dishes, giving them a feeling that there were too many things for the eyes to take in.
Qin Guan had forgotten all about the strangers sitting around him. He was focused on another dining car that had just been pushed over to him.
The Asian waiter spoke fluent Mandarin to the youngest man sitting at the head of the table.
"What tea would you like? Tieguanyin, fragrant slices, daffodil, chrysanthemum and jasmine? "
They were all refreshing tea leaves. Although they were ordinary tea leaves brewed in a big teapot, they had a rustic taste when paired with delicious desserts.
"Jasmine!"
Qin Guan's eyes were still on the cart. Then he started a new course that left everyone at the table dumbfounded.
"Small Braised Rice Noodle Roll, Traditional Glutinous Rice Chicken, Crispy Barbecued Pork Buns, Crystal Fresh Shrimp Dumplings..."
He ordered 12 or 13 dishes in one go. Although they were all small, they were hard dishes for the desserts of a Hong Kong-style tea restaurant.
What was a hard dish?
The dishes were very filling. Even though northern residents complained about the large portions of southern dishes, Qin Guan's dishes were not like chicken feet, which looked plentiful but actually had no meat.
Each dish was firm and tasty. For the southern kids, the dishes were enough to fill their stomachs twice.
Before Director Chen could stop him, the handsome actor had already helped the waiter move the dishes from the shelf to the table.
From the looks of it, he wished that he was an Eight-Armed Golden Warrior.
After choosing their dishes, everyone at the table discovered that there was already a magnificent mountain of small steamers with their lids removed in front of them.
Once upon a time, the unique skill of a bun shop was to stack seven or eight steamers on top of each other and steam food over a big fire.
The feeling of teetering due to being stacked too high appeared in front of them once again.
The outrageously handsome man seemed not to have noticed. Instead, he started to call out to everyone, "What are you guys waiting for? Eat first, eat first. Only when you're full can we talk properly, right? "
Then, under everyone's gaze, he used his chopsticks to pick up the three trembling pink and transparent prawn dumplings and stuffed them into his mouth.
His mouth doesn't look big. How did he manage to stuff three dumplings in one go?
Then, a hot steaming soup was poured down, accompanied by a very appetizing 'gulp', causing the people in the circle to no longer pay attention to each other's movements.
Time to eat! The food was so delicious that it was tempting.
Qin Guan, who was surrounded by delicious food, liked the Bula Rice Noodle Roll the most.
The rice skin of the Rice Noodle Roll followed the ancient Chinese method of making Rice Noodle Roll. At first glance, one could tell that it was made of fine white cloth.
The oversized fiber particles belonging to glutinous rice flour and corn flour were removed by the shop during the production of the starch paste.
The texture of the rice noodle roll was as smooth as jelly. It was so clear that the stuffing inside could be seen at a glance.
Due to its location, the owner of the restaurant had chosen the local ingredients for the stuffing. He had made perfect use of the cheap sashimi in the seafood market. He had removed the small thorns inside and beaten the fish into a springy fish paste. It had replaced the traditional method of processing fish fillets in Hong Kong restaurants.
He had also chosen large North American shrimps. He had wrapped the fish paste with minced pork cubes, which had a perfect ratio of fat to lean meat, and then steamed the clear rice noodle roll on a slow steamer. Finally, the delicious Braised Rice Noodle Roll came from the other side of the ocean.
It was chewy and smooth. The taste of the ocean matched the Pacific coastline of Southern California perfectly.
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