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  • 昨天
文字稿
00:01Cui Hong Village has a history of over 50 years.
00:04We have been committed to providing traditional handmade Cantonese cuisine and ingredients
00:08There is a master behind the scenes who deserves credit
00:11I came to Cuixiang Village in 1977 to follow my master
00:15I didn't do that until 1989
00:18Maybe he followed another senior brother.
00:21Go out and explore the world
00:25Been out for two years
00:27Then the master asked me to come in.
00:30When I came back, I was given a big position.
00:33My father is the chef.
00:34Slowly and then to the present
00:40Our Chinese restaurant is basically divided into four steps
00:44There are four steps: burying the feces, opening the feces, closing the gate, and breaking the shell.
00:49This is what we call our burial ground.
00:52It is also called a wok head.
00:54Basically it depends on our ranking.
00:58Sometimes we make headpieces here.
01:00Here is the four-pan
01:02Or make a headpiece here.
01:03Here is the four-pan
01:04There is no such thing
01:05This position is called the shelling
01:08The shell is the needle plate position
01:10Picked up some horses.
01:12What needs to be done will be put here
01:14Picking some is picking materials
01:16Fried Noodles
01:18He would use noodles and cook with the wok
01:21This is our upper gate position.
01:24Basically, it's steamed food.
01:27Stewing soup
01:29He is responsible for all this.
01:30This is what we call opening the bowel movement.
01:33Knife position
01:34First plate, second plate, third plate
01:37This is basically
01:39The headband is used to fold some delicate things.
01:41The second and third needle boards are sometimes used for seafood, meat, and other things.
01:47We also have another branch that belongs to the needle plate position.
01:51It's called the water table.
01:53What job did he do?
01:54He is responsible for sometimes
01:56Boil the soup and cut the meat
01:58The most important thing is seafood soup
02:01We call it seafood
02:04Fish, shrimp, and crabs are all responsible
02:06Made it in another kitchen
02:10Just bring it over here
02:12Let's go up and
02:13In addition to nostalgia
02:16Chui Hong Village also focuses on innovation
02:19For example, some
02:22Ingredients in Nostalgic Cantonese Cuisine
02:24Re-enter the profit
02:26Just like the next dish
02:28What are those? Horse hooves?
02:41Horseshoe
02:42Horseshoe
02:43The water chestnut is the refreshing taste that makes me eat it
02:45yes
02:46So I'll make the chicken legs.
02:51yes
02:53What is that white one?
02:55The white one is pig fat
02:56This seems to be Mars
02:58yes
02:59Wear it on your face
03:00Halloween can be put on the face
03:01Because it is pork loin fat
03:02I am greedy for his food
03:03Some fragrance
03:05Where to find pig fat?
03:08The middle of the chicken
03:09yes
03:10yes
03:11For example, I used to eat Vietnamese pork noodles.
03:15It has pork loin oil
03:17yes
03:18Let it melt.
03:19There's oil on the surface of that bowl.
03:21yes
03:22That bowl of soup will be much more fragrant
03:23yes
03:24And it's much more slippery
03:25yes
03:26We use shrimp in Jiangnan crispy legs
03:29Chicken
03:30Sea Cucumber
03:31Winter bamboo shoots
03:33Ham
03:36Horseshoe
03:37mushroom
03:38Cut the material into fine pieces
03:41Because if it is too thick
03:42It might bite.
03:44The taste will be hard
03:45Then I will season it.
03:47Then I'll take some pork loin oil
03:49Wrap it into a shape like a chicken leg
03:52Then deep fry it with egg white paste
03:55Because I want to cut into chicken nuggets
03:58The shape of particles
04:00If I were a whole piece of chicken
04:02Don't watch
04:03Most importantly
04:04I want everything to be even
04:08Fit together
04:09More levels
04:10If the cutting process
04:14If you make a grain
04:16I want half an hour
04:17It depends on how much you do
04:19Basically, once we do
04:23Maybe ten or eight.
04:24It might take half an hour.
04:26It takes a while to cut everything.
04:29Seeing such a big pot of oil
04:32That is, cooked fish, not home-cooked dishes
04:34How can there be such a large pot of oil?
04:36right
04:37What oil temperature should be used?
04:39To use tall
04:40Gao Yan
04:41Poisoning Fire
04:42Poisoning Fire
04:43Because the oil temperature is too high, it still needs to be cooked.
04:44The materials inside will be
04:46Because it will stick to the bottom a little bit
04:51So later we will gently push it away
04:54The master must be very resistant to oil.
04:57How close are you to the oil?
04:59Get used to it
05:01right
05:02You are not afraid
05:03By the way, for so many years
05:05right
05:06Just fry it and eat it.
05:08Still need to add sauce
05:10right
05:11Basically we put a little bit of material
05:13Will follow up
05:14See if this box will
05:15Whatever you like
05:16right
05:17Whatever you like
05:18If you fry it like this, it will be like a sauce.
05:20right
05:21And it lasts longer.
05:24Unlike other materials
05:26Become soft
05:27Become soft
05:28right
05:29Because it has a bit of sandy powder
05:30So it will be a little harder.
05:32How did you come up with the idea of using pig net oil?
05:34To do this
05:35Look at it
05:36Because the pig net is oily and fragrant
05:38So we will try fatty pork
05:41Tried several times
05:42There are other materials to match
05:44Or even chicken
05:46Shrimp
05:47There is seafood
05:48There is seafood
05:50It will taste better
05:52Is it difficult to get these pig fats?
05:55In the street market
05:56Not difficult to get
05:57Not difficult to get
05:58That is, ordinary people get
06:00Yes
06:01But we will notify the business in advance
06:04This number
06:05When and when
06:06It will be left to us.
06:07Come back and rinse gently
06:09Wolf Clean
06:11Here we have to push it
06:13Otherwise, I'm afraid it will stick.
06:15no
06:16No such thing
06:17There seems to be nothing to do
06:19Look at it for a while
06:20This is really well said.
06:22Yes
06:23There are things to do
06:24It seems to be pulled
06:25Looks good in photos
06:26Otherwise, there are two people chatting
06:28It will be easy to stick when you put it like this.
06:31Yes
06:32This is really scheming.
06:33Usually boiled and fried
06:35Look, it will be fast
06:36Yes
06:37This is not fast
06:38Actually, it has two levels of heat.
06:40There is a layer of oil outside.
06:41In frying
06:42right
06:43The pig net oil melts inside
06:44Oil is frying
06:45Yes
06:46Now simmer in dry oil
06:48Yes
06:49That's it.
06:50Basically it's OK
06:51Let it dry on the plate
06:52Yes
06:53good
06:54yes
06:55Jiangnan Crispy Legs
07:06Yes
07:07Although it is not...
07:09It's a chicken leg.
07:11Not real legs
07:12But I also respect this leg.
07:13I decided not to use chopsticks to eat it.
07:15Are you interested?
07:17you
07:20It's not brittle
07:21It is crisp
07:22real
07:23right
07:24Those inside
07:25Some are soft
07:27The outside is crispy
07:29Some are cool
07:30Some are cool
07:31Some are cool
07:32Horseshoe
07:33right
07:34So rich
07:35It all comes down to the choice of ingredients.
07:37Pig net fat makes it bite
07:39Crisp
07:40Sea cucumber is soft enough
07:41And the salty flavor of Jinhua ham
07:43I think the most difficult part of this dish is
07:46That's a lot of handwork.
07:47But it doesn't say
07:49Have you tried the sea cucumbers?
07:50Shrimp
07:51In addition to some expensive materials
07:53In fact, it is not very expensive.
07:55Yes
07:56Put so much thought into it
07:57But you can't call it expensive.
07:58But to survive
08:00I think this dish
08:01It's the most difficult part
08:03The hope is to attract diners' appreciation.
08:06yes
08:07How long has Master Mo Ming been in the industry?
08:08I've been in the industry for almost 50 years.
08:1150 years?
08:12Yes
08:13My father was a newspaper seller at that time.
08:14Yes.
08:15Most of the previous stores…
08:18At the entrance of the teahouse
08:19Yes…
08:20At the entrance of the teahouse
08:21We are on the outskirts of Indonesia
08:23I often don't cook at home.
08:25Have a cup of tea inside
08:27I met a master
08:28Yes, I can't read.
08:30I met a master
08:31I like cooking
08:32So I asked my father to introduce me to the industry.
08:35The era
08:36yes
08:37Unable to read
08:38Make a quick decision
08:39right…
08:40Learn a craft
08:41Don't waste time
08:42I started as the master
08:44To bury
08:45Almost ten years ago
08:47Are you learning to ride a horse?
08:50Learn other things
08:51You have one more choice to make.
08:54After all, I am focusing on knife skills.
08:57Construction
08:58Still a job seeker
08:59This is what the master has been doing for a while.
09:02He will ask you
09:04You decide
09:06I like construction
09:08He might say
09:10In terms of knife skills and knives
09:12Be more thoughtful
09:13Yes, walk over there.
09:14Walk over there
09:15I just like cooking
09:16I will go from the wok
09:18Two roads
09:19Is it new now?
09:20For example, your apprentice
09:22They are more comprehensive
09:24Knife skills and cooking
09:25Also need to learn
09:26right…
09:27It’s more comprehensive now
09:28Cooking
09:29Does it bring you satisfaction?
09:31Very honored
09:33Eating contest for the company
09:35Won several awards
09:37And also get sponsorship from diners
09:39I think this is a very important award.
09:42This is the driving force
09:43From a newcomer
09:46Come to learn
09:47Current system
09:48You can fry the pot
09:50How long does it take
09:51About seven or eight years
09:52It should be possible
09:53Seven or eight years
09:54Now seven or eight years
09:55Not that fierce
09:57I used to say that the kitchen was so hot.
09:58right
09:59At that time we were burning oil residue
10:01We enter the industry
10:02right
10:03Now it seems that this era
10:05We are the host
10:07Look at some so-called masters
10:09You are interested in learning
10:10I will definitely give you a chance
10:12I taught you
10:13I won't bring it myself.
10:15You benefit yourself
10:17So I also advised
10:19Those masters
10:20Or you have been doing this for three years
10:22Interested in doing
10:24You work hard for a long time
10:25There must be a chance
10:26When I was making the shell
10:28We will cook midnight snacks
10:30To some so-called employees
10:32It's time to get off work
10:33Generally these things
10:34None of them are cooked by master chefs.
10:36Most of them are shelling
10:38Those little ones who disembarked
10:39The master will kick you up
10:41Cooking midnight snack
10:42He saw you cooking supper
10:43Scheming
10:44To think like this
10:45There may be a tail
10:47Just go and fry it
10:48Go up slowly
10:50When I was learning how to fry a wok
10:51It's not that there is no time to cook midnight snacks
10:53We will put the saber down
10:55Learn Western Forge
10:56Fried Wok
10:58Of course, you need to cut a little in the early stage
10:59more suitable
11:00Cut it into small pieces gradually.
11:02Of course, we have to cut seafood
11:04Cut pork, etc.
11:06Slowly, you may be able to roll flowers
11:09slice
11:24minced
11:25Block
11:26Sharpening
11:27Knife skills can be said to be the basic skills of a chef.
11:30Learn to hold a wok
11:32Before
11:33First you need to learn how to fry the knife
11:36Liang Tian Knife Factory in the 1940s
11:38Started in the Great Tomb Mountain
11:39The store has always been rooted in Sham Shui Po.
11:42My grandfather is a sword master in the countryside.
11:48When it landed in Hong Kong
11:50There should be nothing to do
11:51Open this knife factory
11:52Because they used to be in trade
11:54In Sheung Wan
11:55Later, I opened a ground floor shop
11:57At the Beihua Street Market
11:59Moved out of this location around 1979
12:02Do it now
12:04In addition to cooking
12:06It turns out that Kung Fu is all about him
12:08The knife factory's proudest work in the past 80 years
12:11It was made for the industry.
12:13Wing Chun Eight Cutting Swords
12:16Liang Tian Knife Factory's most popular knife punishment sign
12:19In the beginning, it was neon lights.
12:21Later, they switched to using iron signs and hung them for 40 years.
12:25It was removed two years ago.
12:27Take it down soon.
12:31It's not about the pillars.
12:33The pillars of the building were not given the final warning.
12:36No need to dismantle
12:37Basically, they were all dismantled until the end.
12:40And it started to become dilapidated
12:42You're worried about danger.
12:44I didn't say you were legal.
12:46I didn't say you were illegal.
12:48Basically those
12:49Always
12:51He said you
12:52Signature building
12:53Just demolish it
12:54The people before were
12:56Be smart
12:57The three uncles
12:58Just pull it up
13:00unarmed
13:02No crane
13:03No one else
13:04I think it's about 100 pounds.
13:09Double Tiger Earth Brand
13:10My dad went to register
13:12Sitting on a dart
13:13He might like this type
13:15General household kitchen knife
13:18kitchen
13:19Nine-cylinder knife used in wine houses
13:21Mulberry Knife
13:22Practical
13:23Those people have been using it for decades.
13:25My grandfather's
13:26The knife man of that generation
13:28All used for grinding
13:29In 1960s
13:32My Grandpa
13:33Seven years have passed.
13:38Shop in front, living in the back
13:39It was very popular before
13:40Here you can wear it upstairs
13:42We live on it
13:44No need to go out
13:45Go straight up there
13:46Later
13:47Government Signature
13:48Just closed
13:49Walking all day long
13:51My Grandpa
13:53Won't leave the house
13:54Sitting there 24 hours a day
13:56Sitting there
13:58Make a file
13:59Post-production documentation
14:00He doesn't have to make
14:01Sitting for decades
14:03Anyway, I sit there every day.
14:05We are responsible for packaging
14:07Printing
14:08It used to be popular to attract
14:10Fill in the trademark
14:12Final Procedure
14:14We did
14:17This
14:19The earliest
14:20It was my grandpa's era
14:22The address is 186 Yaliao Street
14:25At that time
14:26The address is 186 Yaliao Street
14:29Every knife has an address
14:31address
14:32The phone number is still 780094
14:36No more 2728
14:38These heads
14:40It has been extinct for decades.
14:42I've never seen it done before.
14:44These
14:46They produce
14:51Own Brand
14:52Double Tiger Earth Brand
14:53All kinds of knives
14:55Sydney Knife
14:56Watermelon knife
14:57Coconut Knife
14:58Durian Knife
14:59We also provide knife sharpening service
15:00This knife cup
15:02We call it knife cup
15:03Before making a knife
15:04So I made this thing.
15:05Put the weight
15:06Then we sell it in the furnace.
15:08Burnt
15:09It became popular
15:10orange color
15:11Then fight
15:12Previously, it was done by hand
15:13Now use electric knife
15:16Selling on your own
15:17Fight again
15:18How about this?
15:23will not
15:24Very thick
15:27I think 10 or 8 pounds
15:28At that time
15:29Probably balance
15:31so
15:32We call them knifemen
15:33Very strong
15:36Generally
15:38Because there was no electricity before
15:40They usually use a knife
15:42The master's is a little smaller.
15:44Then there are three people
15:46The master hit that position
15:49The other disciples will hit that position.
15:52They call it three stars
15:54That's the position to teach
15:56Hit that position first
15:57Those people will fight longer.
15:59Because it's hard
16:01Can you tell me about this?
16:03What is it actually?
16:04Because it should not be uncollected steel
16:05Iron
16:06Then break open here
16:07Just clamp a piece of steel
16:09This thing itself
16:10Just ignore
16:12It has a steel
16:13Just
16:14normal
16:15that is
16:16Whole black
16:17Then throw it into steel
16:18Throw it like this
16:20This steel
16:21Specially cut it for others to see
16:24This is the dog steel
16:26We are called
16:27It's about chopping chicken and chops.
16:29If you chop pork chop like cutting vegetables
16:32It just looked like an axe.
16:35Knife down
16:36That strength is different
16:37So the family eats
16:38He won't use these in the corridor
16:40The water tables in the past
16:42Seafood stall
16:44We call it the water table
16:45generally
16:46I like to use the Nine Light Knife
16:47He doesn't need a fish knife.
16:49Fish knives are used when selling fish in the market.
16:52Most families use stainless steel
16:54The whole piece of steel does not need to be clamped down
16:56Generally, this is enough.
17:00We call it Wenwu Dao
17:01Thicker
17:03Thicker
17:04Thicker
17:05Can chop chicken
17:06Chop the ribs
17:07Cutting the meat
17:08Dual use
17:09This one is very light.
17:11You can't butcher a chicken.
17:13Just a thin slice of meat
17:15General old-fashioned master
17:17No line hand
17:19Must be made of wood
17:20They refused to use steel
17:22But the family style is bad
17:24Cannot be manufactured
17:25It is expensive to manufacture.
17:26So I won’t ask them to buy it.
17:28I don't recommend them to buy wooden ones.
17:29Those people
17:30The level is
17:32The armor ones are more stable
17:34A little bit of grinding
17:35A little bit like Nellie
17:37Probably will lose weight
17:39Basically no need at home
17:40Everyday
17:42Cook once
17:44Lost weight immediately
17:45Lost weight immediately
17:50They are very traditional
17:52In the early days, we focused on production
17:55I bought their products in the store.
17:57Octopus
17:58Oppose
18:00Applied
18:01Later I had to cancel it
18:02Use cash register
18:04Oppose
18:05So I just threw it there after I bought it.
18:07You have to respect them.
18:09They say it's not good
18:10So some of them are handwritten.
18:13With garlic plate
18:15Ten or eight years ago,
18:16Later, we also needed to use a calculator
18:17You can't use garlic cloves.
18:19It's not easy to run a factory
18:21Hong Kong re-exports have decreased again
18:24I used to be very respectful.
18:26Re-export and export are very good
18:29For example, a few hundred boxes at a time
18:30Now it's dozens of boxes at a time.
18:32The epidemic has...
18:34No local impact
18:36Exports have no impact
18:38After the epidemic, it had a huge impact
18:40Society has changed
18:42People don't go out to eat at night
18:44Don't go out to eat
18:46Restaurant business is down
18:48I bought less stuff
18:49instead…
18:51That...
18:52The stock is falling
18:53The best business
18:55A disaster in the past
18:57Many people buy food and cook at home.
18:59It's like this every time
19:01In the past, many teachers
19:03The workshop is much larger
19:05But all the teachers...
19:07All retired
19:09Now there is only one spot left for sharpening the knife.
19:12right…
19:13My father is an apprentice
19:14Just learn how to sharpen knives from them
19:16this
19:17Go sharpen your knife
19:18Everyone can grind.
19:20But no one is grinding
19:22After retirement…
19:24I haven’t…
19:25I'll keep grinding before I retire.
19:27That's not the case.
19:29Master Chen is Liang Tian's apprentice
19:31I started learning knife making from him when I was a teenager.
19:33In the past, there were several knife sharpeners in the shop.
19:36Now only Master Chen is left.
19:39They once wanted to make the sharpening process
19:42Send it back to the mainland factory for processing
19:44But the quality is too uneven
19:47Finally, it was handed over to Master Chen.
19:50knife
19:51Sword sword sword sword sword sword sword sword sword sword
19:54The knife is the knife. The knife is the knife. The knife is the knife. The knife is the knife.
20:24Now you don't need to use these
20:26Now the main retail is to buy more things
20:30More weird monsters
20:31Make cakes and look at those things
20:34In the past, we sold bomb tower shells.
20:37That is, the wine shop must use
20:40Now selling for home use
20:42Now all restaurants use plastic cutting boards
20:46Foreign countries are not allowed to use wooden chopping boards
20:49Now we also export glue cutting boards
20:51If it's popular, I'll sell it back.
20:55Just do it.
20:57There is nothing to say
21:00He has been doing this for decades
21:03No matter what, there is emotion
21:06And raised us
21:09Now I just save my father's name.
21:11Can't find money?
21:13There is no practical benefit.
21:16Anyway, my son said not to punish him.
21:18But he didn't do it.
21:20I will never ask him to answer
21:22He does it if he likes it
21:23And these
21:25It seems that they are young
21:27It doesn't seem to matter.
21:29Everyone will be interested if they play for a while
21:32If you ask him to grind for a day
21:33I think he's gone
21:36A knife factory passed down through three generations
21:39Is there a fourth generation successor?
21:41Still unknown
21:43Liang Hong wants to preserve everyone’s memory of the knife factory
21:46I often plan
21:48Dig it out and take a tour
21:50I think it's quite interesting
21:52Can have some memories
21:54Researching
21:57If Liangshan throws the sign in
22:00I think there is a player here
22:03The reason for the sign is
22:05This inheritance
22:08Or the story behind it
22:11The network for residents in this area is here
22:13I think it's more important
22:16A sign tells the story behind it
22:18This is the most delicious thing
22:23Liang Tian Knife Factory Special Knife
22:26The sign has been removed
22:27The Story of Liang Tian Knife Factory
22:29Can you still see Tianru?
22:59The Story of Liang Tian Knife Factory
23:02The two people in the Corridor of Justice
23:03I really bought a butcher knife.
23:05Come and sell it to them