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  • 昨天
文字稿
00:00Subtitle volunteer Li Zongsheng
00:30Good bye
00:56A tea restaurant that has been in business for nearly half a century
00:59It was the background story of the movie.
01:02Now it becomes a farewell scene in reality
01:06In fifty years, most things have become light.
01:09But the story here is still engraved in people's hearts
01:13The tea restaurant team went out of the tea house this time.
01:16Visit every corner of Hong Kong
01:18Keep the light and shadow
01:20Recording the smell that is about to disappear
01:23My impression of Hong Kong
01:40They are a combination of Chinese and Western things.
01:42Like a bridge
01:45Connect to the outside world
01:47In the past, the neighbors were very friendly.
01:51The neighbor next door is making sweet soup
01:53Cooking sweet potatoes
01:54Take it, take it.
01:57Hong Kong was very colorful when I was a kid
02:00A lot of different things happened
02:02Lots of food
02:04Impression of Hong Kong
02:05Lots of junk food
02:07Maybe outside the theater
02:08There are already a lot of strings of food
02:10There is barbecue
02:11Like grilled shrimp, shredded squid, and tinfoil candy
02:14Dragon beard candy, Bozi gao
02:16It used to be a common people's food.
02:18You can find your favorite food everywhere.
02:22Now there is also delicious food
02:23But I want to donate dragons and teeth
02:26I mentioned the old tea restaurant before.
02:30In fact, there are fewer and fewer
02:32I think it tastes good.
02:34It's also a change of times.
02:41Nowadays, Hong Kong people drink tea
02:47Many times, people scan QR codes to place orders.
02:50A little nostalgic
02:52There is also a snack paper for you to fill out.
02:55But it turns out there is a teahouse in Hong Kong
02:58Still pushing snack carts
03:00Push those who really walk around
03:02Shrimp dumplings, yaki, and pork ribs
03:11There are shrimp intestines, grilled intestines, and barbecued intestines.
03:16Preserved egg and meat porridge
03:20There are Teochew cucumber, shrimp cucumber, and shrimp dumplings
03:24Thank you…
03:26Thank you
03:37I personally prefer to drink more Chinese tea
03:41Relax a little
03:42You can eat slowly
03:44Four or five times a week
03:47We are in our twenties.
03:48Now in my sixties
03:51Everyone eats it.
03:52Which restaurants do you eat at?
03:54After eating, of course, I drink
03:56uncomfortable
03:57So I drank tea
03:59Eat a little and drink
04:02Last time
04:03Almost a month ago
04:05Most people drink tea with their relatives.
04:07A festive program
04:11I've heard a little bit about it
04:13It just so happens that our school is going to do a project
04:15To traditional culture
04:17Come here
04:21Huh? Doing a project?
04:23Really?
04:25Another one said that we only drink tea during festivals?
04:33You washed the dishes like this last time
04:35Knock on the table twice
04:36What time is it?
04:38What wall is there?
04:43Shrimp intestines, beef intestines, barbecued intestines
04:45Just arrived
04:46Beef intestines?
04:47What are those people's favorite foods?
04:50Shrimp dumplings, barbecue, chicken offal, duck offal
04:54Mangosteen beef, Phoenix claw
04:57These
04:59The extent of selling
05:00What about Sunday?
05:02For example, after we made the Ten Dragons and Eight Dragons
05:05Selling almost two dragons
05:07Also ask the master to do it inside
05:09It was sold out immediately.
05:11And many guests come
05:12His favorite food was sold out.
05:14Leaving two dragons here is called Master Making
05:17Many documentaries talk about Hong Kong's traditional dim sum carts.
05:21Whatever it is, it will be called
05:23Unlike us, we often order dim sum.
05:25To eat, you have to wait for it to come.
05:28No response when placing an order
05:34These cars are sixty years old.
05:36The master's enteroamine fresh food is my Baidai
05:39Then you can buy
05:40I call it a clay flower, don't say anything
05:42Sorry, the clay flower is out
05:44Mainland China says clay pot flower
05:48There are clay pot flowers. Do you want to eat clay pot flowers?
05:54Now in Hong Kong
05:55I really can't walk to the clay flower
05:59Quite heavy
06:01You really have to use your strength to get out.
06:03I am also afraid that it is too high and will fall down.
06:06There are people taller than me.
06:07Sometimes there is a lot of work in the morning
06:09I am also very excited when I come back from work in the morning.
06:11Make sure to remember every minute
06:16Place it in every position
06:19No position can fall high
06:25The exercise bike has a lot of stuff.
06:27The heaviest car
06:30There are barbecued pork buns and chicken here.
06:32Lingrong buns, custard buns, standing scene
06:34Malaysia Shopping
06:35Chaozhou Huangguo and Xinya Huangguo
06:37There are shrimp dumplings
06:38Hsinchu attractions rely on
06:39Market environment, Gansu map
06:43Ladies and gentlemen, the snack cart here has a fried sausage noodle cart.
06:50There are shrimp dumplings and barbecue on the side of the shishlong cart
06:52For buns, there will be a bun cart.
06:57Frying cart, for example, salted fruits, spring rolls
07:00Do you have a big bun to eat? Do you want to eat a big bun?
07:02Big bag?
07:16The big bag is basically...
07:18There are no new-style restaurants.
07:25Why is it called a big bag?
07:27You asked if the story of selling big bags is related
07:33Selling large packages is... a special price
07:37It's worth eating
07:41The economy was not that prosperous before.
07:43Big bag to make back to the day dragon
07:45This is enough for a meal.
07:50But generally a big bag
07:52What you make will at least be a pound of worms.
07:54One pound of worms
07:55If you want something special, you need a big one.
07:58I want some food.
07:59Chicken money
08:02Ham
08:03Sometimes barbecued pork is added
08:05We don't have barbecued pork now.
08:07Just add ham
08:08Japanese side with salted egg yolk
08:10There are shrimps and vegetables
08:12Meat
08:14Sell more than ten a day
08:16Because these people are bullying people.
08:18One big bun can feed three or four people.
08:20Can finish all
08:21Those who drink tea always have one or two items
08:23So it's not possible.
08:26Because now you draw a cage and a sheet
08:29This cage is too small.
08:32The bag is too big, the cage is too small
08:34The bag will get wet
08:36Steaming time for one big bun
08:37At least 25 minutes
08:39Because the big buns are steamed
08:41After it is ripe
08:42Steam it when it is cold
08:43You need at least 20 minutes
08:46Selling freshly steamed buns
08:48Because it's been a long time
08:50Those guests didn't wait.
08:51Right?
08:52Do…
08:53Green some skin
08:54I'll go to sleep when I'm wet.
08:55good…
08:56Boil some hot water first
08:57Can…
08:59Finished the new
09:00Back to the old wine shop
09:02These are nostalgic wine houses.
09:04These are nostalgic wine houses.
09:05You will...
09:06These units come in
09:07You have to do it
09:08But nostalgia for these
09:10In your business
09:11How much do I like to do?
09:12How to make quail egg omelette
09:16First, quail eggs
09:17Place it in the middle of the shao mai skin
09:19Filling
09:20Gently shape it into a shaomai shape.
09:22Turn it upside down and steam it.
09:24Another more rare snack
09:26It's roast pork roll
09:28I've never seen
09:29Roast Pork Belly Roll
09:31This is a nostalgic thing
09:33yes…
09:34Leather basket
09:36To reveal that there is a leather basket
09:37Then deep-fry the taro
09:40Those roast pork belly need to be stirred
09:43Stir it with sauce
09:44Stir two…
09:51About an hour
09:52Then bite it
09:54It won't come out in one piece.
09:56It breaks as soon as you bite it.
09:57Cut those taro together
10:03This has the effect
10:07Winter time
10:09You can't sell that much stuff.
10:11There are sausage machine and roast pork rolls
10:13It's the same thing
10:14Because the autumn wind in winter
10:15Turn and turn...
10:17Then turn to the intestine roll
10:19After the winter
10:21Then we will turn to the roast pork rolls
10:23How it works here
10:25I won't sell it together.
10:26Because the cart boy
10:27There aren't that many places for cars.
10:29You look so neat.
10:31These are steamed ingredients, which are not good.
10:35Whether it is a big bun, a barbecue
10:37Or roast pork rolls
10:38As long as it is a snack from the steamer
10:40The soul should include the steamer
10:45Catch the steamer
10:46Think higher
10:49Will record relatives
10:50Put these steamers down
10:52It won't move.
10:53It will keep warmer
10:55The steel steamer is very slippery.
10:57Steel steamers are only used by people in the north.
11:00very beautiful
11:10If it is barbecue
11:11You can't see it this way.
11:12right
11:13If it is this high bottom
11:15Rising out
11:16Many teahouses are like this now.
11:18Barbecue
11:19This way you can see
11:21I came here already opened in 1975
11:27Previously opposite No. 275
11:30This is where I came in 1993.
11:32Dad was inside at that time
11:35New Territories factory
11:37We came out...
11:39Why not open more stores?
11:41Turning to bigger sales
11:45Yes, the economy was booming in the 1980s and 1990s.
11:47The catering industry is booming again
11:49Foreign restaurants and bars
11:52They came back to Hong Kong to order these steamers.
11:55Just a lot
11:56At that time, we were father and son.
11:59There is no factory in the Mainland.
12:03Become that time
12:05I'm in the store during the day.
12:06After dinner at night
12:08Do it until 11 or 12 o'clock
12:09Even when the goods are in stock at 1 o'clock
12:11At that time
12:12No, those people come out to buy and sell
12:15Is there anything that needs to be specially ordered?
12:17He asked his father to stay inside
12:18Tell him that a customer has ordered a steamer.
12:20Just do it
12:36At that time, the steamer
12:38My dad made it
12:39Sometimes the entire Dunhuang restaurant
12:42Come and get it from us
12:43At that time, these steel mouths
12:44This is the first one we made.
12:45The steamers on weekdays
12:48Because those masters use
12:49Pat, Pat, Pat often
12:50It's easy to break here.
12:52Broken Steamer
12:54If you put it together like this, it will slide
12:57So I made a steel mouth
12:59Come out here
13:00I absorb a lot
13:09Come every morning
13:11Slow
13:12no
13:13You have to come
13:14Have breakfast again
13:16no
13:17These
13:18These
13:19Fried buns, sweet onion vermicelli,
13:21Intestinal starch
13:22Like this
13:23It's like this every morning
13:26Uncle Ming, 94 years old this year
13:28In the 1970s, a steamer factory was established.
13:30To this day
13:31Still insists on making the steamer by myself every day
13:34However, now facing land acquisition
13:36Steamer Factory Destination
13:38Unknown
13:39There is a person in Tangpu
13:42Several thousand feet
13:43With intestinal cover
13:44Because I need to collect
13:48Find a place
13:49Find a place
13:50Find a place
13:51Find a place
13:52There is no way
13:53There must always be a place
13:54Turn off lights
13:55How many thousands of dollars
13:57Some cost 30 or 40 million.
13:59How do you buy
14:00In short
14:02Really feeling depressed
14:05The lightest is this
14:07Original copies collected
14:09They said they didn't know when they would collect it.
14:11I don't know
14:12Anyway, I want to come up
14:14Play you
14:15That's troublesome.
14:17Ming Sang's factory in Nam Tei, Tuen Mun
14:2030,000 square feet
14:21Over 50 years of history
14:23This is where Uncle Ming lives, eats, and works.
14:27These are airports
14:29Issued on August 12
14:31This land
14:33Certificate of Appreciation
14:34no
14:35Hong Kong Culture
14:37International Airport
14:38Hong Kong Culture
14:41There is a newsletter there
14:43Apple Daily
14:44Ming Pao
14:45The Economic Daily also has
14:47Many bi-annual newspapers also have
14:49We grew up in the countryside.
14:53Read
14:55Someone invited me to work in Guangzhou
14:57It turns out that he is in the business of making steamed longan (Chinese beans).
15:00It was 1962.
15:02The Great Escape of Smuggling
15:041962
15:05At that time, Hong Kong's economy was in a slump.
15:09Do three lines, steal wood, spray oil
15:12Do everything
15:13Seven years
15:14The industry was booming at that time.
15:17A little more vigorous
15:18It starts again
15:19I am back to focus on making steamed dragon
15:21Always focus on the present
15:25The environment at that time
15:27The restaurant industry that makes steamed dragon
15:29Restaurant Industry
15:30The catering industry is booming again
15:31This will lead to high demand
15:33After a while, we started to do it
15:35He has a complete business
15:37Don't do it at home
15:38More gifts
15:39Keep your hands away
15:40Come and check
15:41Teenagers
15:45Fifties
15:46I'm already getting into this business
15:48This is how to make steamed dragon
15:50Then I came to Hong Kong
15:51formal
15:52Straight Hand
15:53Calculate now
15:54The numbers are seventy years old.
15:56Uncle Ming invented it in the 1970s
16:04Steel and bamboo steamed dragon
16:06Make the steamer more durable
16:08At one point, the market share in Hong Kong reached 80%.
16:11Even the UK, the US, and Canada
16:13You can see its steam dragon
16:15How awesome
16:16My opinion is that those old steamers
16:20Make up for its short legs
16:22That is the part of Yilan
16:24Just put a steel ring there
16:26The purpose will not collapse
16:28Keep that quality forever
16:30So many old fans
16:32Just admire those steamed dragons
16:34It really doesn't exist in mainland China.
16:36The ones in the United States are all made of steel steam dragons.
16:39Steel Steaming Dragon
16:41But steamed food is not tasty.
16:44Pour sweat again
16:46Because its health regulations do not allow
16:47It is steamed dragon with bamboo
16:49But no one uses these in Hong Kong.
16:51So it's these
16:52I just added the steel ring
16:54All of them are made of bamboo.
16:57It is to maintain the temperature of bamboo
16:59And the original flavor of bamboo
17:01So it can't be replaced by anything.
17:04There are many people who have used glue
17:06Use some straight glue to do it
17:08I don't want it all the time.
17:10They all use bamboo cages
17:12There is nothing to say
17:14In short, among these
17:15If someone wants it, I'll give it to them.
17:17I went to mainland China to find them.
17:19Find some experts to do it
17:21These are all made in mainland China
17:23These are powerless.
17:24These are very powerful.
17:26Make these big steamed dragons
17:28These will be those films
17:30Some are long and some are short
17:32I bought this long one.
17:33How big a steamer do you want?
17:35You can use this
17:37The first one to do this
17:39That's it
17:40Now let's make the outer part.
17:45This adds the base
17:47Or add layer by layer
17:49Your two sons
17:50Didn't I make steamed dragon with you?
17:52He thinks that
17:54Can't find the ingredients?
17:56He won't do it either.
17:57He is the only one doing business.
17:59Even my grandson
18:01Order
18:02Receive it and tell Grandpa
18:04What do you do?
18:06I will do it for him
18:12So vines can be used in so many ways.
18:14Tied vines are prone to breaking
18:17Wearing some dirty things
18:19yes
18:20All of this is my iron plan
18:21Think of this iron plan
18:22I've been thinking about it for years
18:23Think this way
18:24It's not easy
18:26But it is not that easy.
18:28It is the soft porridge that is wet with water.
18:33Yiping
18:34Those washed by people
18:35A collision
18:36Those ones
18:37Everything is broken
18:38Enough
18:39Those ones
18:40All lost
18:42This is how it is done
18:43Because at that time
18:44Yes, steel
18:46At the same time, he made the porridge.
18:47Those ones
18:48Not familiar with hardware
18:51So he won't think about those
18:54Familiar with hardware
18:56What is the design?
18:58I thought of this
19:02Peak period
19:03Uncle Ming can complete at least
19:05200 to 300 dragons
19:07Later, Hong Kong's manufacturing industry
19:09Uncle Ming now only makes 30 to 40 a day.
19:12Being a dragon became his life's sustenance.
19:18How many hours a day do you work here now?
19:20It's nothing.
19:21Someone can come and sit and chat
19:23No one
19:24I'm not here to do this alone
19:26Just two or three hours
19:28This takes about an hour and a half.
19:29Like this
19:30These materials were shipped from the mainland.
19:33These are for making fine dragons.
19:35Dragon Boy's
19:36These are Sarawak porridge.
19:37These are made by Mao Zhou.
19:39The porridge from mainland China
19:40Those who make big dragons
19:43These are porridge.
19:45These are for steel bars.
19:47Mao Zedong at that time
19:49Let's get started
19:51No steel bars
19:52Use these to make steel bars
19:53These
19:55This porridge is not from here
19:57These are all used to open
20:01The entire second floor here is used as a warehouse
20:08These are made by myself
20:09These steel bars are
20:11All these steel bars are made into a big dragon
20:13This is also my desperate plan
20:14All three steel companies can survive
20:16Now it is useless in Hong Kong
20:19These steel bars are going to be cut into bamboo
20:21These steel bars are used to round
20:24These steel bars are all
20:26These are all my tricks.
20:28These are all my tricks.
20:29These things are not allowed
20:30No one asked for help
20:31Qian Tianyan is doing it here
20:34Turn on the air conditioner
20:38Smallest
20:39Here
20:41This is the smallest
20:42Diameter 6CM
20:44These are steamed shrimp dumplings.
20:45One shrimp dumpling and one dragon
20:47These people's luxury hotels
20:49Sell them a set of
20:51All are thirty yuan
20:52No one can do ten sets.
20:55I have done those several times.
20:57These are
20:59If you don't give it, it will be cut off.
21:01These hands
21:02Almost several times can't enter
21:04So doing these is the most troublesome
21:06Do these
21:07The largest is one meter
21:08The biggest one
21:10The biggest one
21:11Ordered from that person
21:12That
21:13There are a lot less
21:14Those cheap
21:16He did it in mainland China
21:17Those places are big
21:18Salary is cheap
21:19Those are the characteristics
21:21These are not
21:22Mainland China can't do it
21:23Those things we did
21:24He wants more but I can't give him more
21:27With a trust
21:28Mainland Rongming Wenwen
21:30Do this
21:332019 Policy Address
21:35Proposed to be in this area
21:36About 450 hectares of land was resumed
21:38A factory building in Mingsu that is more than half a century old
21:41There is no way to avoid it
21:43Of course it's painful.
21:46Straightforward
21:47He said he received
21:48I won't care about you anymore.
21:49Only by following his development
21:51Didn't he say
21:53Recover a few thousand pounds
21:54But I ask you to work hard
21:55Just saying
21:56All the problems I encountered at Shanghai International Studies University were not mentioned.
21:59No one has come to understand
22:01Then you give it to someone else.
22:03Then where should I live in those houses?
22:06Right
22:07Right
22:09How do you find a place like this?
22:11It's no use being angry
22:13Anger will only kill you
22:16You can't resist
22:18Right
22:19Because we all advised him to quit
22:21But his family members kept saying,
22:24Just move by yourself
22:25On the contrary, that person is spiritual
22:28Teens
22:29I have time to drink tea and come back to do it.
22:30Think about it.
22:33Become healthier
22:34That's his own hobby.
22:37We all agree
22:39It's like this
22:41No
22:42No
22:43Hong Kong is my creation
22:44Even if I leave
22:45No one has done it
22:47There are some things that new sons can't do.
22:49You can't find anything to eat.
22:52The most realistic
22:53Only trading
22:55No
22:59Hong Kong generations
23:00I often say
23:01Drink tea when you have time
23:02Don't wait until you are free.
23:04I'll go drink tea when I have time.
23:06Let’s savor it together
23:07The story behind the teacup
23:09The temperature behind Zhenglong
23:11In the next episode we will continue to search for the missing taste
23:39Why
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34:09Subtitle volunteer Yang Dongliang