Roasted Goose: Starting from a Food Stall

[Era, food, Hong Kong flavor, system, farming] Food blogger Guan Xu, in an accident, his soul traveled to Taiyuan Street in Wan Chai in 1996, and possessed Guan Yaozong, who was forced to the rooftop by the big ear hole and fell down. At the beginning, he took over a barbecue shop with a debt of 38,000 yuan and was on the verge of closing. On the eve of the handover and in this era of stormy weather, let's use our true skills to polish the signboards of time-honored brands! Open stove barbecued pork, soy sauce chicken, sliced ​​roast goose, marinated goose wings, old fire soup... Open stove, soaking, braising, steaming, pot... Hong Kong style barbecued meats, all in one style! Since then, there has been a small shop on Taiyuan Street that has been passed down by word of mouth among the neighbors. Workers queue up to buy barbecued pork and fried chicken lunch boxes after work. Neighbors like to finish the work with two plates of braised meat and beer. The gourmets drool over a freshly baked roast goose... In this life, debts must be repaid well, the shop must be maintained well, and life must pass slowly. There is no pretentiousness, only good food, human kindness, and the fireworks of a city before the storm is approaching. [A pure Hong Kong food article, warm daily life + undercurrent of the big times!