The group walked from the West District to the East District and spent most of the day among the animals and plants.
Along the way, Little Mantou saw many animals and plants. Although he couldn't speak and didn't recognize them, from his expression, it could be seen that he liked this place very much and was very happy.
Su Nuan was also happy to see the child so happy.
However, after walking around for most of the day, everyone was still very tired. After visiting the greenhouse, the group decided to end their trip for the day.
I want to find a place to eat and take a break.
After asking Bao Yunshi, the group went to a time-honored Cantonese restaurant not far from the Hong Kong Zoo and Botanical Garden.
The car stopped near the restaurant. From the outside, it looked similar to the food stalls we see in later generations. Such restaurants can be found everywhere in Hong Kong.
Bao Yunshi led Su Nuan and the others inside, introducing them as they walked.
"Sister Xiao Nuan, don't be fooled by the fact that this place is a bit messy, but the food here tastes just as good as those in big restaurants. When it's dinner time, this place is basically full of people."
Su Nuan agreed very much, because the restaurant was very noisy at this time, almost all the seats were occupied, and the air was filled with the aroma of food, which made Su Nuan feel even hungrier.
Bao Yunshi found a relatively large table. Because there were quite a lot of people, the boss specially put a small table next to the big table so that the group could sit down.
As soon as we sat down and before we ordered any food, we asked the boss to bring us a pot of boiling water. Little Mantou had been walking around all morning and hadn't had any milk, so he must be very hungry now.
Adults can endure hunger for a while, but children cannot. They have to be fed first.
After the boiling water came up, the nanny made milk for the little steamed buns, while Su Nuan and Bao Yunshi took the menu and started to think about what to order.
The most famous Cantonese cuisine is roast meat, such as roast duck, roast goose, roast pigeon, roast barbecued pork, etc.
Su Nuan ordered a signature roast goose and a boiled chicken, and the rest were ordered by Bao Yunshi. The others also ordered a few dishes symbolically.
Little Mantou fell asleep soon after drinking the milk. At this time, the restaurant waiter began to serve the dishes.
The table was filled with various dishes, and Su Nuan quickly invited everyone to start eating.
The first thing Su Nuan tasted was the signature roast goose.
In her previous life, Su Nuan had seen many methods of making roast goose on the Internet, and each method was similar.
Hong Kong-style roast goose is prepared by rubbing the goose's chest with a marinade containing not only tangerine peel but also minced garlic, soy sauce, fermented black bean sauce, sesame paste, oyster sauce, and salt and sugar. The goose is then seamed, air-dried, scalded, iced, air-dried, and glazed with sugar before being baked in an open oven. The roast goose is best characterized by crispy skin, fragrant bones, and tender meat.
People in Hong Kong like to eat roast goose with a special sour plum sauce. The duck meat mixed with the sauce is sweet and sour, stimulating the taste buds, and the greasiness of the roast goose disappears completely between the sweetness and sourness.
This way of eating keeps the duck meat just the right amount of fat, not too dry or tough. The duck skin is crispy and fragrant, the fat under the skin is bubbling with oil, and the duck meat is tightly packed under the fat. Put it all into your mouth and enjoy the satisfaction brought by the harmonious taste and bite.
Then Su Nuan tasted a piece of boiled chicken. She picked up a piece of chicken, dipped it in the scallion, ginger and garlic sauce, and took a bite. The original flavor of the chicken, combined with the flavor of the scallion, ginger and garlic, made the skin smooth and the meat tender, and the taste was delicious.
The characteristic of white-cut chicken is that it is cooked without any seasoning. Instead, the chicken is soaked in water and boiled without any seasoning. The goal is to bring out the natural fresh flavor of the chicken as much as possible. This cooking method perfectly reflects the characteristic of Cantonese cuisine that strives to preserve its original ecology.
Of course, this is the authentic Cantonese way, but the Hong Kong way is slightly different, which is to put the chicken in a frying pan and then steam it.
High-quality white-cut chicken is made from fresh, plump chicken (roosters that haven't crowed yet, or hens that haven't laid eggs yet). The tender chicken is stewed to perfection, resulting in smooth skin, tender meat, and a delicious flavor. It can be eaten plain or with soy sauce. The most common dipping sauces are minced ginger and scallions, or minced garlic, fermented soybean paste, soy sauce, or mustard greens for added flavor.
After this meal, Su Nuan almost felt full. Each dish had a different flavor. It is said that Cantonese cuisine is the most authentic way to stimulate appetite, and it really lives up to its reputation.
There was a large table of food, and a group of people ate it all up without leaving any leftovers. In addition to the good taste of the food itself, eating in a group also made people more appetizing.
It has been a long time since Su Nuan had a meal in a place with so many people. This rare opportunity made her feel the fireworks of life.
After paying the bill, Su Nuan held her stomach and touched it, then said to Bao Yunshi.
"Next, what are your plans? I'll follow your instructions throughout today."
Bao Yunshi thought for a moment and said.
"After eating and drinking, I don't feel like moving any more, so let's go take a cruise in Victoria Harbour."
After hearing this, Su Nuan readily agreed, and a group of people got on the car and headed to the cruise terminal in Victoria Harbour.
The Star Ferry is a famous sea-crossing transportation with a long history in Victoria Harbour.
The Star Ferry, which shuttles across Victoria Harbour, is not only an important part of the ferry transportation system between Hong Kong and Kowloon, but also one of the most high-quality and affordable sightseeing tours in Hong Kong.
The Star Ferry is currently the only ferry service in Hong Kong with a franchised route. The fleet of twelve internal combustion engine ferries are all traditional double-ended, with a white upper half and green lower half hull, and four stars adorning the funnels. All of the ferries have the Chinese character "星" (Star) in their names. The newest vessel, which joined the service in 1989, carries 762 passengers, while the remaining vessels carry 552 passengers.
The Star Ferry has piers in Central, Wan Chai, Tsim Sha Tsui and Hung Hom, and offers relatively low fares. The Star Ferry operates two franchised routes between Tsim Sha Tsui and Central and Wan Chai, and two licensed routes between Hung Hom and Central and Wan Chai.
The Star Ferry has also added a harbour tour licensed route (Star Victoria Harbour Tour) to its ferry service. It starts from Tsim Sha Tsui and travels in a circular manner through Central, Wan Chai and Hung Hom within one hour before returning to the starting point, making it convenient for tourists to enjoy the Victoria Harbour scenery.
Bao Yunshi took them to choose the "Star Hotel Victoria Harbour Tour Route"
After boarding the ship in Tsim Sha Tsui, Xiao Mantou slept soundly the whole way until he was awakened by the sound of the cruise ship starting up. When he opened his eyes, he found that they had arrived in another place.
I immediately stood up and looked around. After the cruise ship started, the dock and the ferry were designed with white on top and green on the bottom. White represents the sky, and green represents the sea, representing the fusion of sky and sea. The wooden window frames and two-way wooden benches on the ship are very old-fashioned.
It is very pleasant to sit on the ferry and breathe the air with the smell of sea water.
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