Wonton 淨雲吞
Hong Kong Dumpling
Wontons, whose cantonese name literally translates to "cloud swallow", are cloud-like shaped dumplings that are made from placing a dough wrapper flat on the palm, adding the filling that consists mainly of shrimp and minced pork, then pushing downwards on the edges using one's fingers to seal and shape it. The sealing process is done with care to prevent air from remaining inside the wonton, as it can disrupt its shape when cooked under pressure. The wontons can then be boiled, pan-fried, or deep-fried, but the most common way to serve it in cantonese cuisine is to serve it in soup or with thin noodles.
Lau Sum Kee noodles
Rice rolls with mixed sauces 混醬腸粉
Craftmanship
culinarycraftsmanship_7
Soymilk 豆漿
Hong Kong Drink
This traditional beverage primarily requires an overnight soaking process of dried soybeans in water, which allows the soybeans to increase to more than double its original size. The soaked up soybeans are then blended together with water until a bean paste of smooth consistency is achieved with no bean particles present. This paste is then strained through a fine cloth which separates the juice from the bean pulp and soy milk foam. At last, the soy milk (the juice) is boiled over medium heat, and over low heat after it starts to boil. Sugar is then added, and the final beverage can be served both hot or chill.
Kung Wo Beancurd Factory
Beancurd 豆腐
Craftmanship
culinarycraftsmanship_6
Shrimp Roe Lo Mien with Beef Brisket and Beef Tendon 蝦子牛腩牛筋撈麵
Hong Kong Noodles
Lo Mien noodles are egg noodles that are widely used in chinese cuisine, known for its elastic and chewy texture. Handmade Lo Mien noodles are made from a dough mixture that consists of salt, flour, egg and water. To make this dish, Lo Mein noodles are stir-fried with shrimp roe and then topped up with braised beef brisket and beef tendon.
Lau Sum Kee noodles
Lo Mien with Black Beef Tripe and Pork Knuckles 黑柏葉豬手撈麵
Craftmanship
culinarycraftsmanship_5
Rice Rolls with Mixed Sauces 混醬腸粉
Hong Kong Street Food
Dim Sum
To make the rice noodle sheets, a liquid mixture is firstly made by combining rice flour, tapioca flour and water. This mixture is poured into a specially designed flat pan with holes, which is steamed inside this pan to produce thin, square-shaped rice noodle sheets. After the sheets are fully cooked and left to set, the freshly steamed sheets are scraped off onto a metal table surface coated with oil. Each sheet is then folded around 3 times, cut into small pieces, and served with sauce on top.
Hop Yik Tai Snacks
Wanton 淨雲吞
Craftmanship
culinarycraftsmanship_4
Red Bean Pudding 懷舊紅豆砵仔糕
Hong Kong Street Food
Hong Kong Dessert
This local street food is a tangy pudding that is sweet in taste and simple to make. The red beans are first soaked in water for a few hours, then cooked under heat to make them soft. Water and sugar are then put under a boil together until the sugar is fully dissolved to make syrup. The syrup is gently added into a mixture of wheat starch and rice flour, and whole mixture is stirred constantly to ensure a smooth texture. The completed mixture is then poured into a bowl, and the cooked red beans are added. At last, the pudding mixture is steamed for around 10 minutes, and after it is further cooled down it is ready to serve.
Kwan Kee Store
Beancurd 豆腐
Craftmanship
culinarycraftsmanship_3
Lo Mien with Black Beef Tripe and Pork Knuckles 黑柏葉豬手撈麵
Hong Kong Noodles
Lo Mien noodles are egg noodles that are widely used in chinese cuisine, known for its elastic and chewy texture. Handmade Lo Mien noodles are made from a dough mixture that consists of salt, flour, egg and water. The braised pork knuckles are made by firstly boiling the pork knuckles with water in a large pot. The pork knuckles are then transferred into a wok with the broth and other ingredients, which is cooked under high heat until it is brought to a boil. The broth is then simmered at low heat for over 30 minutes until the pork knuckle is soft and the sauce is thickened.
Lau Sum Kee noodles
Shrimp Roe Lo Mien with Beef Brisket and Beef Tendon 蝦子牛腩牛筋撈麵
Craftmanship
culinarycraftsmanship_2
Beancurd 豆腐花
Hong Kong Dessert
This traditional dessert, also known as tofu pudding, is made by gently heating soybean milk in a pot, followed by an addition of gelatin and sugar. The mixture then undergoes a constant stir until the gelatin and sugar are fully dissolved. When the mixture becomes very hot, it is then removed from heat, and immediately poured into a container. Finally, it is left to cool, and can be served both hot or cold.
Kung Wo Beancurd Factory
Red bean pudding 懷舊紅豆砵仔糕
Craftmanship
culinarycraftsmanship_1
Leather Craft 皮革製作
Leather
Belts
Leather Shops
Leather Craft
Luen Cheong Leather Co.
There are two types of leather, faux and genuine leather, both used in repairing and making leather products. As far as repairing a leather belt is concerned, a tool is used to perforate the leather. Holes of the belt can be enlarged. Wax string is also used in the repairing process.
Ms Cheung Siu Wah
Luen Cheong Leather Co.
Craftsmanship
leathercraft
Textiles and Weaving 紡織與製衣
Textiles
Weaving
Textiles Industry
Textiles Manufacturing
Textiles Wholesale
In the 1950s-1970s, Hong Kong was famous for its textile industry and its mills and factories have become the collective memory of many citizens. The culture of textiles and weaving in Sham Shui Po, which used to be the heart of the textile industry of Hong Kong, is now still demonstrated by the numerous fabrics manufacturing stops around the district and several traditional textiles factories.
Unknown
Nam Cheong Street, Yu Chau Street, Ki Lung Street, Tai Nan Street, Yen Chow Street Hawkers Bazaar
Craftsmanship
textilesandweaving
Umbrella Making 雨傘製作
Umbrella
Umbrella Making
Umbrella Repairing
Leung So Kee
A triangular cloth is first cut out with specific dimensions and thickness. The cloth is then folded at its edges and is attached to the umbrella bone by strings. When the umbrella is assembled, bronze buttons are added to the umbrella. A handle is also added.
Mr Leung Mang Cheng
Leung So Kee
Craftsmanship
umbrellamaking