Chaan Chaan Cham is often a microcosm of Hong Kong society, and the Australian Dairy Company has made this a perfect example of this. There is only one store in Jordan in Hong Kong, and the size of 50 square meters is usually full. It took less than two minutes for diners to go from order to serving, and 15 minutes later, two groups of diners had already left the same table. There is a joke in the market that the three traditional characteristics of Hong Kong tea restaurants are that they can smoke indoors and serve food directly on the table, and if they order too slowly, they will be "skeweed" by the waiter. Many diners come to Macao not only to eat, but also to experience the "skewer" (blame the guest) style of service, which is famous both inside and outside Hong Kong.

The dishes offered by Aussie Niu are not much, and they are slightly inferior to ordinary tea restaurants. Scrambled eggs are the signature dish of Australian cattle, which is mixed with a little egg juice when served, and the entrance is tender and the egg flavor is rich. Scrambled eggs don't have a taste, so it's easier to eat with a little salt according to your taste. Scrambled eggs alone will get more and more greasy, so it is recommended to choose scrambled egg sandwiches or scrambled egg toast when ordering. Unbelievable, Australian beef is famous for scrambled eggs, if you accidentally say it is omelette or scrambled eggs when ordering, the waiter will think that the diner does not know how to eat and disrespects Australian cow, and it is likely to be "skewered" again.

Braised egg white milk is another major feature of Australian cattle, and many people compare braised milk with double skin milk, but this is not the case. The roasted milk has a smoother texture, a pure white color, and no milk skin. Double skin milk has a slightly rough taste, with a thin layer of milk skin, and the milk flavor is heavier. The performance of Australian cow egg white braised milk is mediocre, but the taste of braised eggs with apricot juice is better. The apricot egg stew is made with fresh milk, whole eggs and apricot juice until it is solid, and the texture is similar to that of double-skin milk, and the taste is full of apricot juice after the mouth.

After entering the store and ordering scrambled eggs and stewed milk, the waiter will not ask you if you want to add drinks due to the limited desk space, and quickly run to place an order and serve the food. Drinks are usually asked if they are needed until they are almost finished, for example, when ordering food, the waiter will think that the diners do not know how to eat and "string" the person.

If you think about it for a second or two, it is likely to attract the waiter's eyes or the waiter has gone to do other things, so you must know the three-word formula: "breakfast/lunch/tea, scrambled eggs/toast/sandwich, noodles/boiled milk/apricot stewed eggs". After eating everything, the waiter will quickly put away the utensils so that the next diner can be seated, and he can't stay too long, otherwise he will still be "skewered". When checking out, you need to call the waiter to calculate the price, and then go to the door to cash the payment, such as asking if you can pay online (Alipay/WeChat), there is a certain chance that it will be "stringed" for the last time. If you don't want to accept the baptism of "skewer" service, you can move to the nearby Yishun Milk Company, which has similar tastes and the same dishes, and there are not as many diners as Australian cattle, so the service attitude is better.