Looking for a place to have lunch at noon, remembering that I haven’t been to the “Celebrity Chef” at Moreton Terrace in Causeway Bay for a long time, I called to make a reservation. Then go downstairs and take the car, which will be there in five minutes.
The two of them opened a pot of Tieguanyin and ordered “Mixed Sauce Intestine Fungus”, “Lemon BBQ Pork Crisp”, “Cutting Pork Siu Mai”, “Chicken Foot Stick”, and “Huangqiao Shaobing”. “Celebrity Chef” Yucha only has a dozen types of dim sum, but because of their excellent quality, they are all among the top of their kind in Hong Kong. For example, “Huangqiao Shaobing”, the skin is crispy and filling, and there is plenty of gravy in the small sesame cake. When you bite into it, the juice flows horizontally. You can eat such a rich effect when you eat the shortcake. This is a refined and improved version of Huangqiao Biscuits. Compared with the real Jiangsu Huangqiao Biscuits, it is incomparable, and it is already exclusive to “celebrity chefs”.
After drinking tea, I went to “Hexing Hang” to buy silver cod and steak, and chatted with friends in the shop while buying. They are all experts in frozen products. I heard them say that the parts and grades of steak are different, just like taking a class. After helping for decades, they became friends. After buying Alaskan silver cod in the past two days, I brought back two pieces of American Prime Prime Sirloin, which came back with a heavy load.
In the followingnoon, the animation “Jiyuantai No. 7”, which Yang Fan spent many years producing, was staged in a special show at the JP Theater, and I went to join the show. Time flies, many of my friends are in Hong Kong, but they are separated for several years. “Jiyuantai No. 7” is Yang Fan’s work and won the Best Screenplay Award at the Venice Film Festival in 2019. The background of the story is Hong Kong in the 1960s. In a story intertwined with human nature and lust, it alludes to Hong Kong’s status and status in the cracks, with deep meaning.
When I came out of the theater, I received a text message from Ni Zhen, and I relayed a conversation between a friend and Miss Chen, the owner of “Sen Kee Books” in North Point. Miss Chen said that she remembered that she had something to do with Mr. Ni Kuang on July 5, but she mightn’t remember what happened. Later, I checked and found out that Brother Ni Kuang arrived in Hong Kong on July 5, 1957. He once recalled that day and said, “On July 5, 1957, I came to Hong Kong and ate Char Siu rice for the first time, a bowl of Qihaozi, snow-white rice, and red char siew. I watched, I was moved to tears.” On July 5, 2022, following brother Ni Kuang was cremated, he traveled to the world, and he lived in Hong Kong for 65 years.
Lee Chun Eun
