The milk tea in the Hong Kong-style tea restaurant pays attention to the original, then mix the milk and tea first, put it in the refrigerator, that is, point and pickle, no ice, tea taste more strong. Afternoon tea time, with chicken batches (there is a writing chicken stew, be careful this is not chicken stew, but chicken pie), "egg stew", pineapple oil, fresh oil and other special snacks, absolutely perfect!