Both Ao Niu and Yi Shun are very famous dairy companies in Hong Kong, but Ao Niu's scrambled eggs are more famous than dairy products. Because the owner worked on the farm in the 40s of the last century, the Australian Dairy Company got its name. Opened in 1970, the Australian Dairy Company attracted customers mainly for two things: the crisp (and sometimes rude) service of the waiters, and their habit of tapping to remind them of their desserts (sometimes company sandwiches and scrambled eggs).

The Australian Dairy Company's meal mix is simple, serving fast food all day, breakfast in the morning, tea from noon to evening, and those who can eat it will definitely change the omelette in the set to a scrambled egg. Scrambled egg toast is salty, the smooth egg is very tender, and the egg juice is still retained when served, and only a little salt is used to flavor the egg to make the egg aroma richer. Served with fluffy toast, the mouth is full of rich layers and is very delicious.

Egg white stewed with fresh milk and stewed egg with apricot juice are also unforgettable. Only fresh milk, egg whites and sugar are used in the protein stewed fresh milk, and the taste is between tofu brain and double skin milk, which is thick and sweet. The apricot egg stew is made with fresh milk, whole eggs and apricot juice, although it is not as soft as the stewed milk, but it has a faint almond fragrance. Ao Niu is a typical Hong Kong-style tea restaurant, efficiency first, "rough" attitude, but at the same time to ensure the high standard of dining, the restaurant is usually crowded with people, but the diner can give up their seats in 10 minutes - this is the best interpretation of Hong Kong's efficient life.