The most popular sentence in Angel Tse's "I Love Tea Restaurant" should be "Sin Chew fried rice steamed green spots in the ancient method, sirloin grilled chicken rice, Zhai Brown lemon water fresh milk and rolling eggs, the style is quite wide", which also perfectly interprets the essence of Hong Kong tea restaurant. Originating from the Ice Room, Hong Kong-style tea restaurants initially only served milk tea, coffee, toast and other foods, and gradually evolved into a fast food culture that combines Chinese and Western food. In Hong Kong, many tea cafes have their own unique skills. It can be cheap but full of puff pastry pineapple oil, a pot of soft and flavorful beef pit belly, or an authentic seasoned beef satay beef noodle. Diners can settle down at the nearest tea restaurant at noon on weekdays, order a regular meal, and after draining a salt-baked chicken thigh rice and drinking a bowl of old fire-hot soup, order a pineapple oil with ice and fire to support a nine-point full stomach to eleven points full. If it happens to be a gathering of friends, order two stir-fried stir-fries, this is the charm of a tea restaurant. There are many restaurants called tea restaurants in Beijing, but there are very few that can really reach the level of authentic tea restaurants, and those that are the most popular often have dishes that are gradually assimilated by the local area. Hong Kong's Lion Rock, opened in 2004, the action of the boss lady and the old decoration is its biggest feature. The façade under the Lion Rock is quite private, and when you push the door into the house, you will be involuntarily relaxed by the old decoration, warm yellow lights, and noisy human voices. The hostess is a Hong Kong native, the order is very neat, and the cash register is next door to the small seafood pool. Swimming seafood is the essence of Cantonese cuisine, whether it is steamed, braised or stewed, it is equally delicious. Siumei is also the top priority, the big four joy platter is worth a try, roast meat, roast goose, barbecued pork, cut chicken neatly stacked, very delicious. The old fire soup is not to be missed, there are chicken bone grass monk fruit chicken soup, American ginseng seabed coconut pot bamboo silk chicken, Ganoderma lucidum Huaishan pot duck, etc., if it is winter, you can also order a fish maw pork belly wrapped chicken, warm the heart and stomach. The abundance of staple foods is enough to make people have difficulty in choosing. There are more than 10 types of claypot rice alone, and the plate rice and noodles are not far behind. In the dish rice, it is recommended to siu mei four treasure rice, wo egg no-cure beef rice, potato chicken thigh rice; Noodles include pork knuckle soup pho, beef brisket noodle soup/rice noodles, shrimp wonton noodles, etc. In Hong Kong-style tea restaurants, instant noodles are served with luncheon meat and fried eggs are the most popular way to eat, and the noodles are usually eaten in the first dice, which is called "dining din ding" by Hong Kong people, and diners may wish to try the satay beef soup in the menu. Overall, the stir-fry here is full of stir-fried woks, but some of the stews are slightly more seasoned. In addition to the common home-cooked dishes, there are also high-end ingredients such as sea cucumber, abalone, and shark fin. The price of the dishes is slightly higher, the presentation is not exquisite but the taste is good, and the dishes are at the top of Beijing's Cantonese restaurants. However, there are no Hong Kong-style dim sum such as milk tea and toast. At the foot of the Lion Rock is the statue of Guan Gong, the first floor is a scattered seat, and the second floor is a private room named after 10,000 characters. Many of the diners here are Hong Kong people living in Beijing, and most of the waiters are aunts, and the service is not enthusiastic but down-to-earth. Stir-fried dishes are served quickly, basically within 10 minutes, while claypot rice needs to wait for 20 minutes. It is a pity that there is no boiling water after sitting, and boiling water or tea needs to be ordered separately, and points will be deducted for the service experience. There is generally no need to wait for a seat, and the stale environment may be a little bit of a loss of points on first impression, but the taste can bring it back.