Oyster farms are a rare breed in Hong Kong today, yet the shellfish is key to Cantonese cuisine. This farm is trying its best to keep the practice going, and insists on drying oysters the old-school way. Why must you sun-dry oysters, and why does farming oysters take a special touch?
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00:00 Special dried oysters 00:34 History of Chan’s farm 01:07 How to harvest good oysters 01:35 Going old-school 02:27 Preserving the culture
If you liked this video, we have more stories about Chinese seafood, including:
Hairy Crabs Are Delicious. So Why Can’t You Get Them in the U.S.? https://dai.ly/x7nlgru
How Louisiana’s Crayfish Became China’s National Dish https://dai.ly/x7gvk8a
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Producer and Videographer: Shanshan Kao Script: Cassie Fei Editor and narration: Cliff Man Mastering: Victor Peña
