Banqiao District (Tang Bohu) Hong Kong-style tea restaurant. Food must be eaten

Today, Sam drove me to Banqiao to find (Su Bohu) chef Mr. Su to talk about frozen food projects. We also asked Malaysian chef Huang Aizhen to taste fresh. For lunch, we ordered a table of Hong Kong-style dim sum (shrimp dumplings) (steamed pork ribs) (steamed chicken feet) (steamed large intestines) (steamed double intestines) (shrimp black garlic chicken soup) (shaomai) (tomato scrambled eggs) The ingredients are fresh. The taste is great. It is really delicious. The chef prepared the food carefully. The serious attitude to the ingredients. It is worth recommending everyone.