I asked the security all the way to find the Lan Fong Yuen on the basement floor of Chongqing Building. It has a non-senior facade. There is still no absentee voice during the afternoon tea time. The space of the business district is naturally small and cramped. Every table is closely separated and even has to fight. Here is a taste of the Hong Kong style that has been precipitated over the years but has been enduring. Xinduoduo Dingjiwing ➕ Wuxiang meat Ding ➕ Omelette are all my favorites. Three ingredients are satisfied. The food that invented this dish is more than the heart. The red and white double-set rice is mouth-watering. The combination of one stone and two birds is in the middle. White juice seafood red stew meat sauce, each with a thousand times difficult to distinguish, if you feel that the taste is too light, you can add spicy sauce ️ stew oil emperor scallion chicken stew rice is really delicious and sad! So silently put down their own fishing, with relish to grab the chicken of the friends to mention, order special package with coffee or stocking milk tea. Lan Fangyuan, the founding father of stocking milk tea, is well-known as Hong Kong-style thick milk tea, which is made by postseason tea from Colombo, Sri Lanka and fat-planted milk from Malaysia. The water bar mimics the design of the first generation of street-side iron stalls in Lanfangyuan Head Office, Central, full of ancient flavors as familiar as the Hong Kong drama. There is also a home-made salted lemon dipped in Qingrun and fire at the door as the best souvenir.