I think it's mainly because their camera work is so good, but also because the way the movie is made makes us feel comfortable, the same way we feel when we watch "Tongue-tied China". The important thing about food is that it is full of color, aroma and taste, and when Hong Kong's movies are filmed with food scenes, we can imagine the aroma and taste of the food with our own eyes.

Pineapple bun. The movie has a lot of stories about the hero and heroine eating pineapple buns, which have pineapple oil deep in their bones. Pineapple oil originated in the 1960s, said to be because in the process of red cultivation, the surface of the bread gradually become yellow and golden, uneven pastry. It looks like a pineapple, so it is called pineapple bun. Pineapple buns can be seen in many Hong Kong movies, and the filming about it makes people want to eat it.

Hong Kong Style Casserole Rice. In addition to being used as a container for Hong Kong-style boiled rice, the clay pot used for Hong Kong-style cooking is similar to a casserole dish, but it's easier to control the size of the fire than a casserole dish. Of course, an authentic bowl of cooked rice depends on two things: the cooked rice, a layer of crispy, burnt rice at the bottom of the pot, and the master's mastery of the heat. Then there's the sauce, which is a great test of craftsmanship. When you pour it over the rice, it makes noise and gives off a tantalizing aroma.

Wonton noodles. Yun Hong Kong style wonton noodles, that is, Hong Kong's unique shrimp mess, covered with Yun Tong noodles, with long-cooked earth fish, shrimp, pork bones, local chicken, the process is simple, the level of clarity, but also to realize the wonton noodles in the hearts of Hong Kong people.

It's also because Hong Kong has so many of its own unique cuisines and understands them that it can make films like this that put the food in the spotlight.