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Hong Kong Stories
監製 Executive Producer： Albert Cheung, Canace Lam, Grace Tse |
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Hong Kong Stories tells the stories of Hong Kong.
In this series of Hong Kong Stories, host Peter Wong takes you through the changes in the city ’ s social life and spiritual integrity as he narrates the stories of people and things uniquely Hong Kong.
Fengshui, the money tree; tram tracks that have survived time; mah-jong, the national essence with a Hong Kong accent; school uniforms that have adapted to the changing needs of society over time; markets that have a fond place in the hearts of Hong Kong people; a horseracing industry that has evolved consistently over the years; the ice cream van bringing back long-lost childhood memories; the art of bamboo scaffolding that leaves the world in awe; Hong Kong style roasts, best served sizzling hot …
Hong Kong ’ s spiritual civilization – collectively created by the people of Hong Kong.
The program will be broadcast every Thursday night from 19 March 2009, at 1855-1925 on TVB Pearl Channel.
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2009-08-06
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收看 Watch
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網上直播完畢稍後提供節目重溫
Archive available later after live webcast.
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Barbecue Meat
‘ Roasts, roasts, give me a big piece of char siu. Wow! Chicken and other meat in soy sauce taste good too … ’ Every person in Hong Kong has probably tried Hong Kong style roasts. Can ’ t think of anything you fancy for lunch? Have char siu (barbecued pork) and roast chicken with rice. At festivals when people make offerings to the gods, roast pork, roast goose and chicken are always seen on the dining table. Most of us grew up with Hong Kong style roasts, a type of food that truly represents Hong Kong.
Hong Kong style roast shops had existed when the city first opened for trade. At the time most people lived in Central and the area had an exceptionally large number of roast shops. Most of the shops were situated near Middle Bazaar (present-day Central Market) so that raw ingredients could be conveniently purchased. A typical roast shop in those days would occupy an entire building: the shop was on the ground floor, the workshop on the first floor and the kitchen or staff common on the third floor. The rooftop would be used for drying meat under the sun. As society evolves, land in Central has become incredibly expensive and roast shops, in different types and styles, are now found all over Hong Kong.
Producer: Chan Kai Cheong
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