Salted fish may not look like much, but the ingredient packs a punch. It became a Canton region specialty when fishermen in the past needed to find a way to preserve their fish without refrigeration. We visited Hong Kong’s last fishing village to find out how it’s made.

This is the new episode of our series about established mom-and-pop eateries in China, Hong Kong edition. In the next episode, we visit the last roasted meat factory that still uses an underground fire pit to cook their pork. Stay tuned!


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Shop Address: 48 Wing On St, Tai O, Lantau Island, Hong Kong

00:00 What is salted fish
01:42 How to make the best salted fish
03:21 How salted fish came about
04:35 Enduring hardship

If you liked this video, we have more stories featuring mom-and-pop shops in Hong Kong:

The Little Wonton Shop Where Diners Feel at Home
https://youtu.be/DRK7kvJ6i3Q


The Adorable Love Story Behind this Chicken Feet Corner Store
https://youtu.be/_rPSNn5tecY

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Producer: Yoyo Chow
Videographer and Editing: Nicholas Ko
Narration: Tiffany Ip
Mastering: César del Giudice

#saltedfish #umami #chinesefood