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00:00I'm in my sixties. I'm sixty-three.
00:04Entered the industry at the age of 17, and has been in the industry for over 40 years
00:07It has been more than 40 years since I started working in this industry.
00:10I studied in the West, and I kept doing it.
00:16Then go to Chai Wan and the New Territories.
00:21I went to work everywhere, and I worked for people in Tai Po.
00:24Can I come to Hung Hom for work?
00:27Some shop assistants say they won't do it. Let me do it. I'll take your place.
00:31I've been working here for 28 years.
00:35First time in Asia
00:37We have heard of Peking Duck before.
00:40Not sure if it's similar
00:43It also has restaurants in Germany
00:48But we think this is somewhere else
00:52We think it looks good.
00:54We don't know it, so we try it.
01:00We like it, it tastes sweet
01:02Like a banana
01:04We hope it will be hot and cold.
01:08But it's not too bad, it's delicious
01:10We like
01:11Hong Kong's bananas are the most traditional
01:14The world knows that Hong Kong's bananas
01:17Really different
01:19It is bananas in foreign countries, the United States, and other places.
01:21It's different.
01:23It doesn't have this medicinal material, but it has the material
01:26It can't find
01:28Like the coriander powder
01:31Star anise powder, of course
01:33It doesn't have many of those things.
01:35If not, you can't add it
01:37Just add two slices of ginger and I'll turn the clock
01:39Now many of them buy goods from mainland China.
01:42You really don’t need to cook it yourself in Hong Kong
01:45But you cook food from China
01:47Taste of Hong Kong
01:49That's not the case.
01:51Do you understand?
01:53You roast a duck
01:55Those spices need to be made from ten different things.
01:57Mix it well
01:59To match
02:01Fried duck feet
02:0330 minutes barbecue
02:04well
02:05Thank you
02:06When everyone drinks tea
02:07From time to time, I would eat a
02:08A snack of duck intestines wrapped in bean curd skin
02:11Fried duck feet
02:12But it turns out that barbecued food
02:14There is also a kind of goose intestines wrapped with duck intestines and barbecued pork.
02:18Fried duck feet with roasted sauce
02:20But I sold less and less.
02:22I'm lucky to see you.
02:26Because my former teachers have all done this.
02:30I usually make a few.
02:32It takes too much time
02:34How many
02:35Do some other garbage
02:36I didn't do anything.
02:38That's it
02:39A fried duck foot
02:41An incense pot
02:42A piece of ham
02:43A piece of barbecued pork
02:45A piece of roast meat
02:46A piece of roast duck
02:47A piece of goose liver
02:48Some goose intestines
02:49Put the duck intestines here first.
02:51Put the duck feet here first.
02:52Put ham
02:54Then put the incense pot in the middle
02:56Then barbecued pork
02:58Barbecued Pork
03:00Then grill the meat
03:02Grilled Meat
03:03It's roast duck
03:04Place the foie gras outside
03:07Press it tight like this
03:08Then use goose intestines
03:10The goose intestine is compressed like this
03:12Just press it tight.
03:15Keep rolling
03:16Roll it
03:18Goose intestines
03:19Because goose intestines are somewhat tough
03:21Other chicken intestines
03:23duck intestines
03:24Just
03:25Can't press it down
03:26So we need fresh goose intestines.
03:28Quickly frozen goose intestines
03:29It won't work.
03:30Goose intestines
03:31I have never pinched goose intestines.
03:32That's it
03:33Goose intestines
03:34Now it's not enough
03:36It's not enough
03:37Goose intestines must be tight
03:38Tighten one more
03:39Just work hard
03:40You are too strong
03:41It's going to pull again
03:42Pull out goose intestines
03:43Next Step
03:44Grilling
03:47Smoking sugar
03:49Pour it down
03:50Dip it in the sauce
03:51Goose intestines
03:52Goose intestines
03:53Then wear it to burn
03:54Cook over low heat
03:56Cook until cooked
03:58It keeps tightening
03:59People in the past
04:00Hong Kong is all about itself
04:02Smoked duck
04:04No
04:05Now I'm going to the mainland to get it back.
04:07Because those intestines
04:08Those things on the lower column
04:09Don't waste any
04:11Just cut it into pieces
04:13Just pierce it off
04:14Burn those
04:16Those ones
04:17Smoke burned two geese
04:18With goose liver
04:19Those ones
04:20Pick up all those goose intestines
04:22Make it clean
04:23Don't waste any of it.
04:25These used to be very cheap.
04:26Barbecued pork is the most expensive
04:28Now it's the same price as barbecued pork
04:31These are all broken.
04:33These goose intestines
04:34These are new goose intestines
04:35To be in mainland China
04:37Come down
04:38To hold a real goose intestine
04:40Hong Kong is gone.
04:41There is no goose and duck soup in Hong Kong
04:43So this comparison question
04:47In addition to narrow goose feet
04:48Lianfa will also produce
04:50Another nostalgic barbecue dish that is almost lost
04:53Money Chicken
04:54Money Chicken
04:58Someone once said this
05:00Money Chicken
05:02Better
05:03This form
05:04In fact, it doesn't have chicken.
05:06Previous people
05:07Chicken liver is not wasted
05:09No waste
05:10Just put a piece of chicken liver in it
05:12Your goose duck soup
05:14a lot of
05:15Chicken liver and duck liver were sold.
05:17Now it has become goose liver
05:20No need to use chicken liver
05:22Chicken liver is too small
05:23Money is round
05:25Initially, chicken liver was used
05:26Chicken liver…
05:27Money Chicken
05:29First money chicken
05:30You asked a question
05:32Take this piece of fat
05:34Made into ice meat
05:36These are sugar.
05:38The sugar will flood the
05:40Flooded in the past few days
05:42It also needs to be compressed
05:43Its meat is delicious
05:45It won't be hard
05:47It feels good to bite it
05:49This is called ice meat
05:51These are sizzling.
05:53Same with fork caramel
05:55Fork caramel and honey
05:57Add more flavor
05:59If it's not just sugar
06:00Only sweet fat
06:01But a bubble
06:02It is best to choose lean meat
06:04Then it sizzles.
06:05Initial comparison of fat
06:06The biggest one is easy to burn it
06:08Fork caramel serving size
06:10One salt is equivalent to six sugars
06:12One pound of salt equals six pounds of sugar
06:14There are many ingredients
06:15There is no end to it
06:16If you talk about too many ingredients, you can't finish.
06:18It tastes like barbecued pork when you eat it.
06:21All of them have the same flavor
06:23The shape of the money chicken
06:27If three thousand eighty cents
06:29The sides become burnt.
06:32Prominent burn
06:33Slightly burn it
06:35Burn it early
06:36The money chicken is very beautiful
06:38Everyone is an expert
06:40Everyone is traveling together
06:42He also asked me to look back
06:43He hasn't done it yet.
06:44How to do it
06:45How to do it
06:46I just don't understand
06:47I don't know how to taste it.
06:48What to use to go down
06:50Become all very little
06:52Now it has become less popular
06:54Because it has disappeared
06:55Now it is almost gone
06:57Without a father
06:58The times will definitely change Dad
07:00Nowadays, young people have eaten
07:01I feel weird
07:03I feel weird
07:05Older people
07:06Knowing this is a money chicken
07:08This is a duck-foot abalone
07:10This is a duck-foot abalone
07:11Often walk to find
07:12Sometimes Kowloon
07:14Those over there
07:15People from Hong Kong
07:16Come here to buy
07:17Sometimes
07:19Used to make money chicken
07:20and duck-foot abalone
07:22One of the materials
07:23It's pork.
07:24Many people may not have noticed
07:26There is actually a group of pig farmers in Hong Kong
07:29Raising Hong Kong pigs silently
07:31This is called Meitou
07:33Barbecued Pork with Plum Sauce
07:35This duck flower duck flower
07:37The taste is different
07:38Best for making barbecued pork
07:40In the past, there were many frozen
07:42Now there are fewer
07:44But we don't know
07:46Other meats were substituted
07:49May be different
07:50The same part of the meat
07:53The texture and taste are different
08:01If you can write local pictures
08:03I can tell you
08:04One hundred and five percent are local pigs
08:06All pigs from the mainland are slaughtered locally.
08:12Local pigs are slaughtered locally
08:14If it writes local map
08:17What is the purpose?
08:18If you think about it more deeply, you will know
08:20Since the warmth of the fat waist
08:27Because the price of pigs has risen a lot
08:29Now it's falling
08:30I think this main supplementary food
08:34It's probably too expensive in the market.
08:36In fact, many Hong Kong citizens like it very much.
08:38Our local pork
08:39The problem is one thing
08:40It has no confidence in where to buy it
08:42It requires local pork
08:45In 2006, there were 265 pig farms in Hong Kong.
08:48Only 43 left by 2024
08:51The average daily supply is about 200 local pigs
08:56Back to 7 o'clock and relax
08:59Mainly for pig production
09:01Because escaping the room will be earlier
09:04And then there is the time for the car
09:07Two today
09:08Because how much does the butcher order every day?
09:11Sometimes there are dozens of them.
09:13In fact, I mainly supply my own meat table with these two
09:18Some wholesalers also buy
09:20That's 25 per car.
09:23Those who don't buy it every day
09:27For example, there are fewer people coming from China today.
09:29Not enough pigs
09:30Those wholesalers or sellers will come to take
09:33There are fewer mainland pigs.
09:34We will sell better.
09:36Did you do it?
09:38Did you do it?
09:39To transfer the room
09:41In fact, there are many
09:42There is no meat stall selling local pork like us.
09:45A lot of these
09:46Local pork from Yumuyunzhu
09:48Selling in the market
09:49Relatively speaking
09:50Sales of our local pigs
09:52It has a great impact on all aspects
09:55In fact, local pigs and mainland pigs
09:57Selling on the market
09:58In fact, the normal price
09:59It won't be very different.
10:00Just some fish and wood to transport pigs
10:03Took some frozen pigs to melt
10:06Later, it was sold as fresh pork.
10:07Those will be sold cheaper.
10:12The number you spray is the store number.
10:16This seal is from the Fisheries and Households Department.
10:18We are going to fight
10:19It's a needle mark on our farm.
10:21It is time to produce pigs
10:23Because only with this seal can you enter Taoxing
10:25This one weighs 266 catties
10:27We will be a bit bigger.
10:29We pigs
10:30Very well behaved
10:31The pigs you have today
10:32Somewhat reluctant to leave
10:39No more two
10:40Scarcity makes things valuable
10:46There are many other pigs on the market.
10:48They all try to transport pigs with fish and wood
10:50How to tell which one is the real Hong Kong pig
10:53Just remember this logo
10:55Probably about 15 years
10:56We have a
10:58Hong Kong Pig Certification Logo
11:01At that time, all
11:02Current pigs
11:0443 farms
11:06This logo has also been confirmed
11:08This is the logo for selling local pigs.
11:11It is the only pig farm in Hong Kong
11:14A certification
11:15At that time, the sales pressure was quite high.
11:19I hope Hong Kong citizens
11:21See this logo
11:22Knowing that it is our local pig
11:29When I entered the industry
11:30Twenty to thirty years old
11:31I'm in Dajiangbao
11:32On this farm
11:33It will be nearly 30 years
11:38I am an engineer.
11:41At that time, a friend
11:43Planning to enter this industry
11:46Because I decided not to do it later.
11:49After not doing it
11:50I'll take over.
11:51My farm
11:52Construction began in 1996
11:54Officially put into production in 1997
12:01Because this used to be farmland.
12:03Nothing
12:04Leveling to build houses
12:06I made all of this by myself.
12:08We have five employees.
12:10Including me, there are six of us.
12:15We mainly have six pig houses.
12:16Chinese sow
12:17A pigsty
12:18Piggery
12:23Treasure House
12:24Chinese pig orchid
12:25A pigsty
12:26Big pig orchid
12:27A pigsty
12:28There is also a treatment room.
12:30Corn that can enter three cabinets at a time
12:33Two cabinets of soybean powder
12:35One container means 20 tons
12:39We are in the delivery room.
12:41Sows coming in
12:43In front of the mountain
12:45It will come in a week.
12:47After adapting to this environment
12:49Produced
12:50Here
12:51Big Pig
12:52Probably around 23 or 24 days.
12:54Will stop breastfeeding
12:55After weaning
12:56The sow will move away
12:57Piggy is here
12:58Maybe in two weeks
13:00will become a conservator
13:02I come here every morning to inspect
13:05Mainly depends on the health of the sow and piglets
13:08What will happen
13:09See if it's fat.
13:12Is the hair water good?
13:13This one was born small
13:14Probably not enough for twenty days
13:16For example, a sow gives birth to ten piglets.
13:17There are not ten of them, all of them are dead or alive.
13:19Sometimes it has two, one smaller.
13:22In fact, our sows are white.
13:24right
13:25If it is pure white
13:27Piglets born
13:29Must be white
13:30If we use these pigs
13:33Be a sow
13:34These pigs will be born
13:36These are called commercial pigs.
13:38Like this one
13:40The little piggy came out
13:41Most of them are red
13:43Maybe this pig
13:45Dad is red
13:46His mother's father
13:48There is a chance that it may be red.
13:50So now the piglets born from genetics
13:52It will be red and white
13:54But most of them are red.
13:57If it's pure white, it'll be a little fatter.
14:00We mostly use white
14:03They are all used on sows.
14:05Red pig feces are higher
14:08So we have to choose red pigs for commercial pigs.
14:12Our conservation society
14:19When these piggies came here
14:20I'll probably stay for a little over a month.
14:23Then when I was a little older
14:25They will be transferred to the middle pig pen outside.
14:27Because it is always after weaning
14:29They are all small and afraid of cold.
14:31We'll keep the temperature here before we go out.
14:35Around 28 to 30 degrees
14:37Temperature affects piglet health
14:39Piglets cannot be cold
14:41The most important thing is insulation
14:43When you grow up, you can't be hot anymore
14:45Requires a ventilated, cool environment
14:47The weather in Hong Kong is very hot and humid.
14:50In fact, it is also an obstacle to the breeding industry.
14:53High temperatures affect its growth
14:56The incidence rate will be higher
14:57If the weather is too hot
14:59If it goes to 30 or 40 degrees
15:00More than 30 degrees
15:01Those pigs won't grow big.
15:03On hot days
15:04Because it's too hot
15:05It doesn't know how to eat.
15:07Rinse it every day
15:09Will be many times
15:10Maybe two or three times
15:12We do environmental protection
15:13Our water still needs to be treated
15:15If you flush two or three times
15:17Too much water
15:18This is a huge burden for us.
15:20This is also what I did four or five years ago.
15:22Just start
15:23The house was converted to water lotus style farming
15:26Sealed culture
15:27The temperature inside will drop a bit.
15:30Rinse it every day
15:32Now we are once
15:33The water from this lotus is flowing down from above.
15:37After these wet papers
15:40The air passes through here.
15:42After passing through
15:43It will lower the temperature
15:44If the humidity reaches 90 degrees or above
15:47The effect of water lotus is not ideal
15:49If the humidity reaches 4 or 50 degrees
15:51The temperature of water lotus can be reduced to 4 or 5 degrees.
15:54Now these are feeding the sows
16:01A sow with her piglets
16:03These materials are mainly
16:06Corn and soybean meal and fish meal
16:09and the vitamins and amino acids it needs
16:12We feed these sows twice.
16:15Morning and evening
16:17We have settled it here.
16:19Transportation is now possible by container
16:21Because if we can't get to the containers,
16:23Your other place
16:24Maybe you need to shoot and pack
16:27Transport it again
16:28Multiply
16:29The difference in cost will be very large.
16:32The price of treatment has also risen significantly.
16:35If during peak hours
16:37We bought a pound of corn
16:39It's two yuan for two people per pound.
16:41Now, I have been to three yuan.
16:44I owe 50-60%
16:47Now the price of corn is more than 40,000 to 50,000 yuan.
16:50I do this about once a month.
16:52It is four seasons of cooked rice and one season of soybean flour
16:55There are other ingredients
16:57Vitamins, Antibiotics, Additives
17:01Vaccines and medicines are needed
17:03Every little pig
17:04If you raise a big pig
17:05The money we paid for the vaccination
17:07It might be close to a hundred dollars.
17:09It is quite expensive.
17:11vaccine
17:12African pig shipments first seen in Hong Kong in 2019
17:15Although the case is from a
17:17Pigs from Mainland China
17:19But it also resulted in the destruction of about 6,000 live pigs.
17:23The biggest impact on our industry
17:25Of course it's African swine fever
17:26Others include foot and mouth
17:29All kinds of things
17:30We are all easier to control
17:32Of course there are losses to the farms.
17:35But not the destructive kind.
17:37I remember correctly
17:40Probably about a hundred years
17:41African swine fever has begun to appear in China
17:43From the north to the south
17:46Soon two or three months
17:48It has spread to the south
17:49I didn't know at that time
17:51How to control and prevent the epidemic
17:53Because African swine fever
17:55Once you arrive
17:56The whole wall is to be clear
17:58Because we breed and raise our own crops.
18:01When the sows arrive
18:03Maybe 50 kg
18:05Maybe six or seven months later
18:07Only then can there be piglets
18:08After giving birth
18:09We still have seven months to go
18:10You calculate a number
18:11It's fourteen or fifteen months.
18:12All are of the same age
18:13Even the initial cleaning and disinfection
18:17At least two years
18:19Only then can we resume production
18:22So the economic pressure on the farm
18:24Also very big
18:25The psychological pressure is also great
18:26Fortunately, our farm
18:28All can be saved temporarily
18:30Save
18:31Until now
18:32For example, some of the ingredients are relatively small.
18:34All aspects
18:35I don't want any
18:36I don't want too many pigs.
18:38Pig cage car
18:40will enter our farm
18:42The number of disinfection times will also increase
18:46There is not much agriculture in Hong Kong
18:48Even if the things you sell
18:50It will be more expensive
18:51There are also rules before collecting the cards.
18:54Number of pig farms in Hong Kong
18:57The number of self-support will not increase.
19:00So only shrink down
19:02If some older people
19:04Don't
19:05One less family in the invisible
19:07So it is a vocational training industry.
19:09heyday
19:10Big and small add up
19:11There are probably more than 2,000 farms.
19:13There are currently 43 licensed companies.
19:16But there are probably only 38 or 9 people who actually do it.
19:20Don't talk about the time of inheritance
19:23Normal before flying to the pig cage
19:26Our local pig day
19:28It will be about 320-300 degrees.
19:30Average
19:31Today, let's talk about
19:32The average temperature is about 180 degrees.
19:34About half less
19:36It's not easy to make money in agriculture
19:38Some would rather go out to work
19:40I don't care about this industry.
19:41In theory, work should start even on the first day of the new year.
19:43You can ask a pig
19:44Can I not eat on the first day of the new year?
19:46Can't
19:47I also want my children to join the industry
19:49They don't enter the industry
19:50How to say
19:51We have been in this industry for decades.
19:52There is always emotion
19:54First of all, I hope the government has a
19:57Longer-term plans
19:59So that newcomers to this industry
20:02I also see the prospect
20:04There are also young people willing to come in
20:06Our industry
20:07It's not that there aren't some young people coming in.
20:09I also saw a few farmers
20:12Children also come in to accept
20:15Some people came to our generation
20:17Many years are really big
20:19Some people are in their seventies.
20:21Some people reach the age of eighty
20:23I also hope that this industry
20:25Can be completed
20:45Each time back to the three angles
20:47Just said
20:49I don't want to leave
20:50Dakar every time
20:52You can reach four angles every time
20:53Go and have a look
20:55Now it's hot again
20:57You can enjoy
20:59Although
21:00Pandemic
21:01discover
21:02Is there anyone?
21:03In five angles
21:04You can enjoy
21:05Find the four angles
21:07One person
21:09In three angles
21:11Half angle