莱昂纳多在电话那头叽叽喳喳仿佛小麻雀一般，憧憬着和瑞凡光明正大在剧组牵手接吻大秀恩爱的画面，只要想一想都觉得十分痛快，一个字——爽！他已经迫不及待要进组开拍了，虽然那三个本子他其实都还没仔细看过呢。
“那你快看，等我们拍完《平常心》正好可以选一部来拍。艾瑞斯建议我们拍一两部大众口味的电影，插在《平常心》和《迷恋荷尔蒙》之间，以免大家将注意力放在我们的性取向上。”瑞凡因为莱昂纳多的兴奋，也变得愉悦起来，饶有兴致地和自家小狼崽子挑起了剧本。
莱昂纳多却不急，觉得剧本的事还是当面讨论比较方便，他乐呵呵地隔着电话给瑞凡送上一记响亮的飞吻，而后分享了另一个好消息：“《铁面人》再有两三天就能杀青了，到时候你是在香港还是台湾？那位莱斯利·张不是说要带你尝遍香港的美食嘛？这么美妙的行程我怎么可能错过！”
因为瑞凡戛纳得奖，《海上钢琴师》前期票房表现都很喜人，所以原本的全球宣传行程表上又加了几个新城市。巴西的圣保罗、里约热内卢、西班牙除了首都马德里之外又添了第二大城市巴塞罗那，荷兰的阿姆斯特丹……以往亚洲只去日本东京，这次也添加了香港和台湾，而莱昂纳多正好能赶上瑞凡在全球最后一站香港的宣传。
巧的是，他们这次不仅可以在莱斯利·张的招待下享受香港的特色美食，更是赶上了英国将香港主权移交给华国这一国际大事。虽然莱昂纳多和瑞凡对香港、华国和英国这三方曾经的历史都不太了解，但既然碰巧赶上了，当然要凑个热闹围观一下喽！
而且瑞凡刚接到了一份来自法国导演让·雅克·阿诺的电影邀约，就是和这个古老华国有点关系的，是根据奥地利登山运动员、党卫军士官海因里希·哈勒1944年至1951年在华国西藏生活的亲身经历改编的剧本，名字叫《西藏七年》。
瑞凡对华国仅有的了解只是源于功夫巨星李小龙、艾滋病专家大卫医生和他的华人太太，其他就真的知之甚少了。他听说《西藏七年》是根据纪实文学改编的，所以就有了探究其真实性的想法。恰巧他身在香港，问问莱斯利·张和其他华国同行的建议，着实再方便不过了。
【作者有话要说】 香港回归的热闹，围观一波……好吃的！品尝一波……
呆林在中国日报网看到的去香港不可不尝的14道美食，而且还是特别高端的双语版，然后美滋滋看完后想起，郁闷啊！凤凰和莱昂都是素食主义者……Phoenix Talons 凤爪，真的不能吃！
以下仅将中国日报网找到的美食介绍转载过来，大家酌情品尝，顺便检验一下自己的英文水平有没有退步吧。
1. Sweet and Sour Pork 咕噜肉（又称甜酸肉或咕咾肉）
Sweet and sour pork is probably the most famous Hong Kong food, which has made its way into Chinese take away menus around the world. The well-known pork ribs or tenderloin are eaten with delicious orange sauce.
咕噜肉可能是最著名的香港美食，在世界各地的中餐菜单上都可以看到这道菜的名字。这道名菜要蘸着美味的橘子酱吃。
2. Wontons 云吞
Wontons are known as 插o shǒu (literally means "crossed hands"), added to a clear soup along with other ingredients, sometimes deep-fried. Several shapes are common, depending on the region and cooking methods.
云吞又名“抄手”，在清汤里加入其它佐料一起煮，有时是油炸。云吞有各种包法，依地区和烹饪方法而不同。
The most famous are called Sichuan-style wontons, a celebrated snack in Chengdu. They are famous for their thin skin and rich meat filling as well as their soup, made of chicken, duck, and pork simmered for a long time.
最著名的云吞是四川云吞，是成都当地的一种名小吃。四川云吞以皮薄馅大闻名，云吞汤用鸡肉、鸭肉、猪肉长时间炖煮而成。
The taste texture is very □□ooth and quite oily. A more Hong Kong style version would be cooked without peppers, and instead pieces of salted fish. It's extremely popular and much ordered in restaurants or dai pai dong (traditional licensed food stalls) together with rice.
云吞的口感爽滑多油。香港云吞不加辣椒，而是加咸鱼片。云吞在香港很受欢迎，人们在饭店和大排档经常点云吞来配米饭吃。
3. Roast Goose 烧鹅
Roast Goose is a traditional specialty of Cantonese cuisine: It is a whole goose roasted with secret ingredients, cut into □□all pieces, each piece with skin, meat and soft bone, and eaten with plum sauce.
烧鹅是传统的广东菜：整鹅用秘制配料烤成，切成小块，每块都包含皮、肉和软骨，蘸苏梅酱吃。
4. Wind Sand Chicken 风沙鸡
This famous dish originated from Guangdong, and become well-loved by Hong Kong people. A whole chicken is fl□□ored and put into the oven for about 20 minutes until the chicken’s skin turns brown.
这道名菜源于广东，深受香港人喜爱。整鸡加上调料后放入炉内烤20分钟左右，直到外皮呈褐色。
What makes it so unique is that garlic pieces are added and it looks like wind-blown sand. The chicken is roasted and crispy on the outside and very □□ooth and tender inside. The □□ell of the garlic pieces is exactly to the right degree.
这道菜的独特之处就在于加入蒜末，让烤鸡呈风沙色。鸡肉外脆里嫩，蒜末味道恰到好处。
5. Shrimp and Chicken Balls 龙凤球
Its Chinese name is 'dragon and phoenix balls'. Dragon refers to the shrimps, and phoenix refers to the chicken. The name is related to Chinese royalty: the emperor (dragon) and the queen (phoenix), and is usually served in Chinese wedding ceremonies.
这道菜的中文名是“龙凤球”。“龙”指的是虾，“凤”指的是鸡。这道菜的名字与中国古代宫廷有关，“龙”和“凤”分别指皇帝和皇后，这道菜是喜宴上的常客。
Firstly, shrimp and chicken meat are chopped finely and kneaded into balls, then they are deep fried with bread crumbs. The balls are crispy and tender. Salad sauce is often used to provide a sweet and sour taste.
虾肉和鸡肉被剁碎揉成球，然后裹着面包屑油炸。龙凤球又脆又嫩，经常配着酸酸甜甜的沙拉酱一起吃。
6. Phoenix Talons (Chickens' Feet) 凤爪（鸡爪）
In Guangdong culture, people like using the word "phoenix" to represent chicken. The other reason probably is in Chinese pronunciation, phoenix (feng) sounds more beautiful to Chinese than chicken (ji).
在广东文化里，人们喜欢用“凤”来指代鸡肉。另一个原因很可能是“凤”的中文发音比“鸡”好听。
The fried chicken feet are placed on a □□all plate, and placed into a bamboo steamer. After frying and steaming, chicken feet become very soft and you can easily chew the bones.
炸鸡爪被放在碟子上，然后放入竹蒸笼里蒸。经过炸和蒸，鸡爪变得很软，骨头很容易就能嚼碎。
Consuming phoenix talons is good for skin and bone, because they contain much collagen and calcium. Women who are looking for better skin should eat more.
吃凤爪对皮肤和骨头都有好处，因为凤爪含有大量的胶原蛋白和钙。想要皮肤好的女人应该多吃点。
7. Steamed Shrimp Dumplings (Har Gow) 蒸虾饺
Har Gow is one of the most representative dim sum dishes in Hong Kong restaurants. It remains a top priority of order, though expensive. Usually there are three to four shrimp dumplings in one bamboo steamer. Each shrimp dumpling has one to two □□all shrimps and a little pork wrapped in a thin translucent wrapper.
虾饺是香港餐厅里最具代表性的点心之一。虾饺虽然价格昂贵，但一直是人们点得最多的菜。每个蒸笼里通常有三到四个蒸饺。每个虾饺半透明的薄皮里包着一两只虾和一点猪肉。
When it is served, the wrapper is crystal-like and shining, attracting people to put it into their mouths. One bite is enough to swallow one dumpling. The shrimp is refreshing and best if it has a little juice inside so that it is not too dry.
虾饺上桌时，饺子皮晶莹剔透，让人一看就想吃。虾饺很小，一口就能吞下。虾肉很新鲜，如果有点汁水就更棒了。
8. Fish Balls 鱼丸（鱼蛋）
Fish balls are a typical Hong Kong snack, made of fish meat and can be divided into two varieties.
鱼丸是经典的香港小吃，用鱼肉制成，可以被分为两种。
One is the well-known cooked food sold by street venders. Its history can be tracked back to the 1950s. This type of fish balls are made of fried fish meat. Food stalls often sell them with spicy or sweet sauces.
一种是街边小贩卖的著名熟食。这种鱼丸的历史可以被追溯到20世纪50年代。这种鱼丸由炸鱼肉制成。路边摊通常将鱼丸配着辣酱或甜酱出售。
The other kind is sold uncooked and usually served as an important ingredient of hot pot, or cooked with noodles in hot soup. The price is higher and taste different from the first type. These are □□ailable in traditional markets and super markets.
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