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00:00Chinese subtitles Li Zongsheng
00:01Jonathan Lee
00:02Jonathan Lee
00:03Jonathan Lee
00:09The English here is called Windy
00:10I have already returned one or two
00:12Do it, play it
00:16It should be 6:43 now.
00:18Because the roads in Sai Kung are more one-way
00:23I am afraid of losing and being late
00:25There is still a little mistake
00:26My own arrangement
00:28Just get in early by bus
00:31Just had breakfast
00:33I'm sure I can ride
00:35What's blocking it?
00:36I can't eat most
00:38Or buy bread
00:39You can get on board
00:42I am now at Yantian Temple
00:43Responsible for the production of salt in the strict field
00:45In fact, we will have a lot of people visiting
00:47Or children, schools
00:49We will introduce the salt process
00:51Talk about technology and how to produce
00:53It turns out I'm very happy
00:54Tourists or voters in Hong Kong
00:56I didn't know Hong Kong.
00:58Can produce a grain of salt
00:59Because I came in early
01:01So I usually drink tea here
01:04I will choose a meal for breakfast
01:06Because it makes me stronger.
01:08No need to carry it for one day
01:10Xigao is very distinctive
01:14Actually, sitting here
01:15You can see the sea
01:17Actually, it's your mother who is so sour.
01:21We tried immersion in the salt pan.
01:23Can't scrape the salt
01:24There is not a grain of salt in the whole thing.
01:26Because it all turned into yellow mud
01:27Look
01:28This is what a typhoon is like.
01:29After going to the water
01:30Let's wipe the things together
01:32I was still on Sunday that day
01:33I came back specially to wake it up
01:34Then he left
01:36Shiota Temple
01:37We have salt fields there
01:38Can't walk
01:39Because it is the morning
01:40In fact, making salt there
01:42There is a calculated place
01:43How are you suitable?
01:44You don't need manpower
01:46It itself is rising
01:47You don't need to come in.
01:48Water stack exhaust
01:50So why do we
01:51You need to pack your things and go in.
01:53Or lock things up
01:54We don't know what the weather will be like.
01:58In 2011, several villagers from Yantian Temple
02:01Established the Yanguang Conservation Center
02:03Preserve and promote the history and culture of Shiota Temple
02:07The abandoned salt fields
02:10Resurrection
02:11Please Vivian
02:13Ask me to go to the church to help
02:15I know
02:16My mother-in-law didn't get back to me.
02:17At the Pier
02:18Esther, don't go away
02:19Esther helps in the office
02:21OK, that's all. Thank you everyone.
02:22Grandpa…
02:26People like pickled things.
02:28For example, pickled vegetables, pork, salted fish, etc.
02:32So salt helps us
02:35We make things
02:38In the past
02:39More debt
02:40They will all be brought out to Sai Kung
02:41Give it to someone else
02:42Make an exchange of something
02:45For example, we don't have rice.
02:46Or without pork.
02:48Give salt to others
02:50Exchange pork
02:53300 years ago
02:54Hakka Chen Mengde
02:55Refuge to this small island in Sai Kung
02:57Opened up six acres of salt fields
03:00So this place is called Shiota Temple
03:02At its peak, there were more than 300 people here.
03:05Salt production declined after World War II
03:08Fish catch reduced
03:09One by one, another by one
03:12By 1998
03:13The last household of villagers moved away
03:16This place has become a deserted island
03:18Until there are villagers who are not afraid of wind and rain
03:20Come back to revive your hometown
03:22Sixteen years have passed without me noticing
03:27I've been waiting for it for sixteen years.
03:29It's hard
03:30But there is still a lot to do.
03:34Then let us leave it to the next generation
03:37Since 2010, I
03:48I saw the salt fields were abandoned.
03:51In the past, our grandfathers all used to sunbathe.
03:53I dreamed that if the salt pans could be restored
03:59It may attract more helpless villagers
04:03Or someone outside
04:05For education and sustainable development
04:07To do this
04:10In 2016, the first salt was exposed.
04:13I was very happy at that time.
04:16After it was exposed to the sun
04:18There is also a lot of mud and pollution
04:22No filtering was done
04:24We use salt to make some souvenirs.
04:27Slowly evolved, tested it
04:31Filter it again
04:32After more than one or two years of testing
04:36Also reached the target
04:38So we can also eat salt
04:42But there are not many, very precious
04:45Because salt sunbathing is really hard work.
04:48Windy is 65 years old
04:50Four years ago, I participated in the three-day salt field volunteer program.
04:54Then I fell in love with this place
04:56I also served as a formal volunteer
04:58Someone else helped wipe the table.
05:01Then we will open the Buddhist cloth
05:04The braised water is drying
05:08When it is steamed, it turns into salt.
05:11Now it has not formed salt.
05:13Every night is like steaming
05:16It's in the sun now.
05:18Not over yet
05:19It looks like a piece of snow.
05:22The weather is nice and sunny.
05:25It is very suitable for salt sunbathing
05:29It takes 14 weeks to sunbathe
05:32It will take at least 3 weeks to get to the upper plate
05:343 days of strong sunshine
05:38It will form until steam
05:40I have been here for several years.
05:42People before worked harder
05:44The blue buckets were all thought up by previous people.
05:46When I arrived, there was already a table and plates.
05:50It was on the ground at that time.
05:51I feel like this is a team.
05:53Every month, you may
05:54Come back one or two days a week
05:55Or one, two or three days
05:57Let's share
06:00Things you do
06:01Then we communicate with each other
06:02I will share with you
06:03There is a good understanding here.
06:05I miss this place every day.
06:07Sometimes I want to come back every week
06:08See how the salt is made.
06:11In addition to making salt
06:12There are many things to follow up.
06:13Because you didn't see the grass.
06:15In fact, we have to trim it ourselves
06:17We will clean the water level.
06:20In short, all the things in this salt wall
06:23We all need to deal with it
06:23For example, if there is garbage, we will clean it up.
06:25So we all advocate this
06:27Environmental protection
06:27Take your own trash with you
06:29I didn’t often go to large natural places before.
06:33But I didn't expect nature to be so lovely
06:35This is a very good environment
06:37Very good air
06:38In fact, salt was made on the ground in the past.
06:41But because we are now
06:43Already optimized
06:45Use the table and the edible basin to dry the salt
06:48Easy to handle
06:49And after getting higher
06:51There is no dust at all.
06:53But this underground
06:55Why do we all insist
06:56How to cover this salt mountain?
06:58In fact, because traditional things
06:59We all want to keep
07:00Some tourists came
07:02Take a photo
07:03That is, there is a memory
07:04It turns out that it was all done on the ground before.
07:07This reason
07:08When the tide is high
07:09Seawater will flow into the reservoir through the dam.
07:12Then pumped into pools 1, 2, and 3 for evaporation.
07:15and sedimentation for about half a month
07:18Until the concentration of the braising water reaches above 25 degrees
07:21Then you can pour it out and dry it in the sun
07:23If the weather is good
07:24Three days later
07:25Crystal clear salt crystals are formed.
07:28Sucking water
07:29The concentration of seawater is 3 to 3.5 degrees
07:32When the sun reaches 5 degrees, it is called stewed water
07:35But our temperature is about 5 to 8 degrees
07:37We will cross the pool
07:38The first pool has gravel at the bottom.
07:41Because in fact, the three pools are made of different materials.
07:44Why use gravel?
07:45Because what is sucked in is actually seawater.
07:48Seawater is relatively dirty
07:50We use gravel
07:52The left septum is larger
07:54More sediment
07:55We've crossed the pool.
07:57In fact, the design of each pool here
07:59They are all one level higher
08:00Those dirty things
08:02It will not flow into the second pool.
08:04We need to clean regularly
08:06All three pools are like this.
08:11OK
08:12We will put it away
08:15The basin is another pillar.
08:18We washed the dirty water in the pool
08:20Use this column to pass water
08:24You see it in different directions
08:26Here it flows out to the sea
08:29We need to divert the water.
08:30Then to the second pool
08:31I transferred the seawater to the second pool.
08:34The second pool
08:35We saw an egg rock
08:37It's a big one.
08:39The actual principle
08:40Just like the steak we eat
08:42Iron Plate Steak
08:43Very cross-over
08:45What it actually means is
08:46After finishing the work
08:48I have to continue working at night.
08:50Accelerate the concentration of water
08:545 to 8 degrees
08:55All above 15 degrees
08:57We will then go to the third pool
09:00Rushizai's dirty stuff
09:01It also settles at the bottom of the pool.
09:03But I can't get through it
09:05The third pool
09:06We chose tiles
09:08The function of tiles is to absorb more heat
09:10Accelerate concentration increase
09:13After going
09:14We will use the Kunio tester
09:16Use 25 degrees
09:17How do we do this?
09:18Tie it to the blue bucket
09:20Then we crystallized
09:22We plan to spend three days
09:24If not, four or five days
09:25Just look at the weather
09:27How to make salt
09:28In fact, the procedure I just mentioned
09:30All for free
09:31Just look at the weather
09:33The most primitive method is weather
09:36geography
09:37Autumn and winter are the best
09:39There is no rain
09:40And dryness
09:41The main thing is dryness
09:42Because we depend on the weather to make our own decisions
09:45In fact, the method of making salt is very simple
09:47Everyone understands
09:48Children all understand
09:49But I'll keep you for fourteen days.
09:51Mosquito bites
09:53Sun and rain
09:54If it's 33 degrees outside
09:5636 degrees or more
09:58Basically, if it's a good day
09:59We really ran
10:01If the wind is strong
10:01Think about it
10:02There blows to you
10:03Everyone is moving
10:04You can't pick those things.
10:06Hit by a typhoon
10:07You don't come in here.
10:08But you suddenly came
10:09I tried it once
10:10The road there
10:11All flooded
10:13If you make salt outside
10:14In fact, it can be processed and heated
10:16Because this is an environmentally friendly place.
10:18Emphasize natural sun exposure
10:19So I didn't add anything.
10:20No desiccant was added.
10:22It must be coarse salt.
10:23We don't do processing or polishing.
10:26We collected salt and dried it there
10:28Dry and bottle
10:30The most beautiful state of salt crystallization
10:32There will be a cross in the middle.
10:34These are the signs of the Yanguang Conservation Center.
10:37Salt produced in Yantianzi
10:39Will take it to an approved chemical institute for chemical salt
10:42Ensure safe consumption
10:44All bottles
10:45All three bottles need to be cleaned regularly
10:47There is also bottle number one which is particularly dirty.
10:49In fact, we would check the bottles every day when we came back.
10:51We will do it if necessary.
10:53And every time we have to pass the bottle
10:56You see there is so much sediment now.
10:59One push
11:01All come out
11:05I can say I am happy
11:07It turns out that there is such a place in Hong Kong
11:09Can produce things
11:11Because actually if you think about it
11:12Hong Kong's current production is
11:14Everything is very little
11:20It's almost four o'clock now.
11:21We need to put everything away.
11:24Cover
11:27The tarpaulin is to prevent rain.
11:29Add water
11:38Hong Kong is actually a
11:39A place that has developed very well
11:42But if it can also be preserved
11:44The same thing is right or wrong
11:46It is a very rare
11:47It should be said like this
11:48happy
11:49I know many places in Hong Kong.
11:51It is a place for many Hong Kong people to socialize.
11:55In fact, the most important purpose of coming here is
11:58It's as hard as producing one bottle.
11:59We have to cherish everything we have.
12:19So I opened this ancient salt-baked chicken for you to see.
12:29Like opening a gift
12:37Never eaten
12:38Because this one is only available by reservation.
12:40So all the divorces have been sold out.
12:42And I can't order it anymore
12:42No one argued with me today.
12:44This is eating chicken
12:45Wow
12:46The best approach
12:47Look at this butter.
13:01Um
13:02Good smell
13:02Very slippery
13:03It's still very juicy
13:10That is what we eat sometimes.
13:12Those Hakka salt-baked chickens
13:14Those are soaked in salt water.
13:16Those are very wet.
13:18What about this?
13:19Skin dry body
13:20But it's very juicy inside.
13:22That is, eating chicken is just eating the skin.
13:24These are the chickens that are eaten with the skin.
13:25It is freshly cooked.
13:30Why is there so much salt on the outside of the paper?
13:36It knows that it is freshly cooked.
13:38Cook it for a little longer and it will be done.
13:40If you bake it for a little while, it will not be cooked.
13:41How do you know?
13:48Wow
13:48There is no need to call for anything.
13:49That person is like asking this chicken to eat
13:52Full
13:56Wow
13:56The Origin of Salt-Baked Chicken
13:58This is a very traditional Cantonese dish.
14:02Wrap a chicken in sand
14:06Heat the salt until hot.
14:08Just put it in very hot salt
14:11Just salt it.
14:14Use the heat of salt to cook the chicken
14:17But how long ago did you say
14:19I really don't know
14:20Later, different versions were derived.
14:25For example, some places
14:27Dongjiang Salt Baked Chicken
14:28It's Hakka cuisine
14:29In fact, there are many possibilities
14:31We will use some salt water
14:33Add chicken oil
14:35To immerse this chicken
14:36Wrapping paper
14:38Release it for sale
14:39Or some salt-cured chicken
14:41The chicken is wrapped in salt.
14:44But it will be similar to the steaming method
14:46But I always think
14:49These are the most traditional fried salt
14:51Use very hot salt
14:53Black-cook this chicken
14:54This method is the most delicious
15:03First, wash the fresh chicken
15:07Flat water is best
15:09Let it dry a little
15:10First, these green onions
15:12It is best to take
15:13Let it have flavor
15:16And I just added a little bit of wine
15:19Grilled Sauce
15:19Clean Chicken
15:21I stretch my legs
15:22Let it relax
15:24Just relax and it will be loose
15:26It's best when it's marinated.
15:28Draw the legs
15:29Let the legs let it taste
15:31Because it is the thickest part
15:33After mixing the flavor
15:35Marinate while serving
15:38Sprinkle in dried onions and star anise.
15:43We also use coarse salt
15:47If there is salt, it is slippery
15:48Melted again
15:49German Dead Salt
15:51But the steam volume of coarse salt is larger
15:54The flavor penetrates more slowly
15:56It will also be more flavorful
15:57Yes
15:58It's time to marinate.
16:00Add all marinade
16:01Stuff it into the chicken
16:02Marinate for two hours
16:03Wait for the chicken to be tasty
16:04The next step is to pour water
16:10Usually, the skin is clean.
16:12And the chicken skin will shrink
16:14You see it shrinking
16:15After the whole body is showered
16:18You can leave it as long as you think it is clean.
16:21After the shower,
16:22Just pour water on your skin
16:24The skin water is made of red vinegar
16:25Mix vinegar, maltose, etc.
16:28Make the chicken turn golden brown after cooking
16:31The taste is more crispy
16:33Then they are hung up to dry for about five hours.
16:38We make salt-baked chicken
16:41In fact, the most important thing is to use these sandpapers
16:44In fact, many people have misunderstood
16:46Some places outside use butter paper
16:49Actually, it is not true.
16:51Because sandpaper itself is breathable
16:54It is deep water
16:55So it won't bake the chicken.
16:58The chicken won't get wet.
17:00Because we worry about ourselves
17:04Chickens will always stick to sandpaper
17:08Now put some snack paper
17:12Make salt-baked chicken
17:14Use about three sheets of sandpaper
17:17Those that are too white, too dry, and too fresh
17:19It may stain
17:22The paper itself has a smell.
17:24Makes the chicken taste weird
17:25Usually our shoes
17:28It is outward
17:30It is worn for shoes
17:31So we need to balance light and softness.
17:41Traditionally, water plants have always been used
17:43Unwrapped Salt Baked Chicken
17:47Boil some water plants
17:49Make it less likely to break
17:50But usually stir-fry
17:53If the salt is too hot, it will burn.
17:56Make a crack
17:57Let it wrap the chicken
18:00Actually, it's OK
18:03Really traditional salt-baked chicken
18:05It is difficult to mass produce
18:08It takes more than ten minutes to fry the salt.
18:10Only then can you fry more than ten kilograms of salt until it is very hot.
18:14First of all, it is very hard to fry.
18:17Because salt is heavy
18:18The wok is very hot again
18:19Then you need to bake the chicken with salt.
18:23Wait for more than ten minutes for it to heat up.
18:26I have to fry the salt again.
18:28Because the salt will be lost
18:30If so, do it twice
18:31The work is complicated
18:33And it requires a very large vessel.
18:36Chicken baked in salt
18:38Become a long time
18:40This is not an economically efficient method.
18:45Gradually eliminated
18:46How hot is this?
18:49Take a look
18:50Take a look
18:52Once you put it in, it will burn.
18:57Then stir-fry it
18:58When the salt is heated
19:12The highest temperature can reach nearly 300 degrees.
19:16Its heat makes the chicken
19:18The skin is spicy and burnt in a short time.
19:23The meat has a special layer.
19:26Mineral smell
19:28Charcoal smell
19:29fragrance
19:30The skin will be crispy and beautiful.
19:33Now cook for about 15 minutes.
19:36After that, the salt started to become less hot.
19:39We need to pour the salt over and stir-fry it again.
19:42Cook for about 15 minutes
19:44That's it.
19:46Therefore, only traditional methods can achieve this effect.
19:51Other methods may have a salty or chicken taste.
19:55But it doesn't have such a unique game flavor.
20:01It would be a big difference if we ask Master Wu Guang to come.
20:05There is a bad sound
20:08Take a look
20:08If there is sound
20:10How shocking!
20:12Wow
20:14Wow
20:15Wow
20:17Wow
20:18Wow
20:19Wow
20:20It's just like watching Chef Genius when I was a kid.
20:22Some light comes out
20:24Wow
20:26Wow
20:27Look how beautiful
20:28Iron juice
20:35Iron juice Iron steam
20:38Salt-baked chicken is really made by the chef's craftsmanship
20:43More technological
20:45Each one is different
20:47Using the common mass production method
20:51Soak it and bake it in the oven
20:52It's just some copied products.
20:55First, I used a fresh chicken.
20:58Maybe twice as expensive
20:59Another thing is the time you spend
21:02For example, the fuel used
21:04Salt used
21:05In fact, you may not spend a lot of money on those
21:07But the most important thing is
21:08How do you make your team of chefs
21:10To convince them
21:12I'm willing to do this with you
21:14In the eyes of most people
21:16So stupid
21:17Such an ineffective method
21:19This is more difficult
21:20This is a non-material cost.
21:22It is not something that is calculated by money.
21:25I sell about one or two every day.
21:27In fact, most people can't do it.
21:29We will explain to our guests
21:30That day was already full of value
21:33Some things should be preserved
21:36And I want to bring it to my guests
21:38To be honest
21:39I don't just sell salt-baked chicken.
21:42In fact, if you only sell one or two salt-baked chickens every day
21:47I think it's better to do it to the extreme
21:49Be the best
21:50Don't underestimate this one
21:53Seems like ordinary salt
21:55It is an indispensable seasoning in cooking.
21:58From a Chicken
21:59A grain of salt
22:00One word to remember
22:02You can achieve the ultimate
22:20Subtitle volunteers Subtitle volunteers Li Zongsheng
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