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“预制菜”在今年深入人心，也成了等菜期间的话题。一锅浓汤鸡煲翅，软烂脱骨的整鸡当是提前熬煮；本地特产“土笋冻”，制作工序繁琐，需去除土笋内脏、反复清洗，熬煮至胶质析出，再分装冷却，待其凝固，自是无法现点现做。
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"I noticed that the brick was a very pink-cast brick, and it had a little bit of a charcoal overlay on it. It was a modular eight-inch brick and it was square-edged," he says. "When I saw that, I knew exactly what the brick was," he adds.
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