I come from Hong Kong. Many cuisines in Hong Kong tea restaurants have evolved from western food. Because China people couldn't afford western food in 1950s and 1960s, but many people wanted to eat it, they used a lot of spaghetti disguised as ketchup, flour soaked in soup, and subway steak castrated with soy sauce and raw flour (because China people's cattle are yellow cattle, so it is not suitable for steak, and the imported price difference is several times). The ingredients are western-style, but the methods are the same. It was made by early Hong Kong people with little knowledge. For example, milk tea has become a specialty. Let me talk about milk tea. It is not difficult for westerners to soak Sri Lankan black tea in water and then add milk and sugar. However, imported tea was expensive at that time, and local people added different China teas to reduce the cost. But over time, it actually developed into a delicious drink. Every master has a secret recipe. At that time, tea restaurants all had different specialties, such as the famous old shop Taiping Pavilion, whose signature dishes all used soy sauce, which was incredible in authentic western food.

Ok, let's talk about Guangdong and basically copy the Hong Kong model. Drinks all imitate the taste of 70% to 80%, but I always feel that the taste is not enough. The biggest difference is that nine times out of ten, Guangdong buys roast flavor, while Hong Kong only buys 20%. There are also a lot of stir-fried dishes in Guangzhou tea restaurants, and the proportion in Hong Kong is relatively small.

You can try to find a program called "Always Remember" on Hong Kong TV, and you can see there is a lot of information in it.