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00:00MING PAO CANADA MING PAO TORONTO
00:23When it comes to the most representative food culture of Hong Kong
00:25It must be a tea restaurant
00:27The history of tea restaurants is long and rich.
00:30Today, the four members of the baby team
00:31They visited a historic coffee shop and a tea house respectively.
00:35Explore the past and present of Hong Kong-style cafe culture
00:39On such a relaxing summer afternoon, of course I should have another drink.
00:42Such fragrant and crispy pineapple buns
00:44Of course, I'll have another bite!
00:45Wait a minute, want to enjoy a summer afternoon tea?
00:48Get past this hurdle first.
00:50Dr. Hsin-hao Hsiao
00:51First-class teacher of Chinese Language and Literature
00:53Not just a food culture researcher
00:56He used to be a chef.
00:57She enjoys eating and is also an expert in food culture.
01:00This time, it will be handed over to Dr. Xiao.
01:01Here's a quiz to test your knowledge of this place.
01:03Nostalgic coffee shop and tea restaurant history
01:05Gold Award Pineapple Oil Competition
01:08Now let's begin.
01:10Are the two athletes ready?
01:12Ready
01:13The first question
01:14Coffee shops, ice cream parlors and tea restaurants
01:19What exactly is the difference?
01:20The area of a tea restaurant is relatively large.
01:24Fried rice noodles, steamed fish, noodles
01:27Egg tarts and the like may contain...
01:29The area of the ice room may be relatively narrow.
01:33coffee shop
01:34Coffee shop is probably an older name.
01:36Let's have an ice room first.
01:37Ice rooms are usually for serving snacks.
01:41The coffee shop is...
01:44Coffee shop, drinking coffee
01:45Drinking coffee
01:46Very smart
01:48Hong Kong-style cafes serve fried rice noodles and rice.
01:50And there will also be things that are harmonious.
01:52Since it's the first one, let's call it a draw.
01:54Coffee shops are all pretty much the same.
01:55Coffee shops are similar to coffee shops
01:58More traditional, old-fashioned is more suitable
02:00Drinking coffee exclusively is also acceptable.
02:01Both of Himuro's friends spoke very well.
02:05Ice as the main element
02:06Drink frozen food
02:08So eat some snacks
02:10Cakes, sandwiches, etc.
02:13Tea restaurant is also correct.
02:15Because tea and restaurants offer both drinks and food.
02:18Found in the melting pot of the tea restaurant
02:22Excellent, everyone go first.
02:24Okay, let's follow what the boss said.
02:26Hong Kong in the 1960s
02:28There are two types: puff pastry buns and pineapple buns.
02:32What exactly is it?
02:34Puff pastry is...
02:36It's crunchy when you eat it.
02:38Like Danish pastry
02:39Danish shortbread's crispness
02:40The pineapple bun clearly misrepresents its name.
02:43What I'm holding in my hand right now is a pineapple bun.
02:45OK
02:45Could it actually be the same thing again?
02:48However, the names differ depending on the era.
02:50Later, they changed the name to pineapple bun.
02:53Ian, you scored!
02:55There were indeed two types of bags at the beginning.
02:57The one in front of me now
02:58Actually, it used to be called a flaky pastry bun.
03:00There used to be another kind that was actually called pineapple bun.
03:03You need to see that face is hard.
03:05Sugar coating
03:06Some are rhomboid, rhomboid, rhomboid
03:08It looks like pineapple skin.
03:09Why did it disappear?
03:11The boss also mentioned it.
03:12Perhaps the production method is too complicated.
03:15In addition, we need to make that piece of skin.
03:17Too much sugar
03:18So not very healthy
03:19pineapple bun
03:20The flames of war between Japan and Japan have receded.
03:22And the name of this pineapple bun with its crispy crust also comes from eating it.
03:24Okay, Ian also answered.
03:26Wow
03:27Next is
03:29The coffee shop is on the wall.
03:31The phone number retains a six-digit number.
03:34Approximately what era does it belong to?
03:37Want to answer
03:381980s
03:39Ian, 1980s
03:40Okay, let's go to Jerbao's answer.
03:42In 1960
03:43As mentioned earlier, the 1960s...
03:45The owner said the pineapple bun and the puff pastry
03:47Audiobook
03:48As expected
03:48That's correct.
03:49Yeah
03:50That's right
03:51The phone started coming from those four.
03:53Hong Kong started with a five-digit number.
03:55By the 1960s, it had increased to six figures.
03:58There is a nostalgic drink
04:01It's called Dutch pineapple
04:03What beverage does it represent?
04:05Okay, Ian
04:06Pineapple is chocolate
04:08It is the English name for cocoa powder liquid.
04:11So I suspect you stole one.
04:13I stole one
04:14right
04:15Please listen
04:16This topic was written by Ian.
04:18Yes, I believe
04:19Let's get back to the correct one.
04:20pineapple
04:21That is, Cooker's liquid sound
04:23Cocoa bean grinding product
04:24It may not contain sugar.
04:26There is not even any sugar.
04:27So people in the past
04:28I like bitter, strong flavors.
04:30They will use Hehe
04:31Completely
04:32Because I drank chocolate when I was a child
04:34I think it's too sweet.
04:36You also like bitter drinks?
04:37I can endure hardship
04:39Ian is temporarily in the lead.
04:41Thank you
04:41Inside a Hong Kong-style tea restaurant
04:43There are three skills
04:45It is classified as an intangible cultural heritage.
04:49Which three are they?
04:50Sesame Milk Tea
04:51I can only think of one thing.
04:55milk tea
04:56Do Ian think...
04:57Egg Tarts
04:58Huo Luoyou
04:59Huo Luoyou
05:00I want to think of something
05:01Sanxia Tea Restaurant
05:02Okay, three tea breaks.
05:03good
05:04Milk tea, egg tarts, and...
05:07and…
05:08Gu Gu
05:09Gugu
05:10This is what milk tea looks like.
05:11This Hong Kong style milk tea
05:13Production techniques
05:14Everyone has already said it.
05:16Another type of egg tart is
05:18Ian is right.
05:18It's egg tarts.
05:19Is it Dongdong tea?
05:20Winter tea is not
05:21Yes
05:21But there is one thing
05:23Jer
05:24That's right.
05:25But a little more
05:26It is the technique of making pineapple buns
05:29Not pineapple
05:30I had originally thought of pineapple buns.
05:31But I think other bakeries sell them too.
05:35Therefore it is not widespread.
05:36I thought it was just a tea restaurant.
05:39no
05:39Almost
05:41Yes
05:41The above mentions
05:42pineapple bun, milk tea and egg tart
05:44Which one is listed as
05:48Non-Wei's representative skills
05:50Then Jiabao
05:51Ian knows
05:52Milk Tea Bar
05:53Because we're using the same logic I just discussed.
05:55I think egg tarts and pineapple buns
05:57You can buy them at bakeries.
05:59That's right
06:00It is indeed caramelized milk tea.
06:01Because milk tea is available in many places
06:03I think everyone knows
06:04For example, adding pearls
06:07Or it may contain spices.
06:08Low-colored teapot
06:10But the Hong Kong style has its own methods.
06:13OK
06:13The match is finally over.
06:15Our winners are
06:17Yeah
06:18But I'm not too discouraged even if I win.
06:20Not too proud even after losing.
06:23We have another section.
06:25Golden Milk Tea Competition
06:28The two friends each made a cup
06:32Let me try the milk tea with the golden ratio.
06:35Which milk tea tastes the best?
06:40Okay, I think the golden ratio for milk tea is...
06:43It should actually be 7.3.
06:45I feel the milk flavor masks some of the tea flavor.
06:47I think we should retain some of the tea aroma.
06:507 servings of tea
06:523 servings of milk
06:54That feeling has no proportion or data to speak of.
07:09Okay, done.
07:10right
07:12Milk tea arrived
07:13Wow
07:14Xiao Heshi, you've already finished rinsing.
07:15great
07:16The two friends were immediately promoted to coffee table chefs.
07:18right
07:19It looks quite similar.
07:20It's not like it.
07:21What is it exactly?
07:22However, I don't know what happens after I drink it.
07:24Then give it a try.
07:25Let me give it a try.
07:26Try Ian first
07:27good
07:28Can
07:29Need not
07:30When I saw everyone rushing...
07:32It has great power to rush down.
07:33I crashed into it.
07:36hee hee hee sound
07:37It really is a golden tongue.
07:38Master
07:39It seems very strong.
07:40Master has some materials
07:44This cup
07:46Um
07:47According to my Golden Tongue Master
07:55Draw
07:57Because the two master chefs used different ingredients.
08:00The recipes of each chef and each tea restaurant
08:05They are completely different
08:06So it's fine if we go downstairs.
08:08It's good to be next to the company.
08:09That cup of tea
08:10Why do you think it tastes so good?
08:11Why does it taste bad again after a while?
08:13It could be the master
08:15I didn't go to work.
08:16There are no fakes.
08:17So next time if the two of them...
08:18If you open a restaurant
08:20Jer's is Panax notoginseng.
08:22Hong Kong style milk tea
08:23That's right
08:24One of Ian's is
08:25Casual Hong Kong Style Milk Tea
08:26Sui Xin Ice Room
08:27no
08:28Eat and talk
08:29OK
08:30OK
08:31OK
08:32Don't be shy!
08:33What do you think of this?
08:34What are your impressions of Hong Kong-style tea restaurants?
08:36I came down less often when I was little.
08:38This traditional ice cream parlor/tea restaurant
08:41I only go during the later part of secondary school.
08:44Because a friend's father owns a business.
08:47Then go down
08:48Very humane
08:49What you want to eat
08:51He will cook for you too.
08:52For example, fried rice
08:54You suddenly want to add a sauce on top.
08:57He will help you put the ketchup on.
08:59No problem, classmate, I'll cook it for you.
09:01You can mix them together when you see the menu.
09:03right…
09:04Because there was a very old-fashioned school near my middle school
09:06And those upstairs or corner-roof tea restaurants
09:12I eat it two or three times a week.
09:15It became a memory of reading for an hour.
09:18That is very…
09:20What about that?
09:21This feeling doesn't exist in other places.
09:23Hong Kong-style cafes are a quintessential Hong Kong dining icon.
09:26We are now in this tea restaurant.
09:29It began in 1951.
09:32Many things from that time have been preserved.
09:34For example, the taimen in the prohibited pond on our right.
09:39There are some purple-skinned stones at our dam behind.
09:42village
09:43right…
09:44The bosses all said
09:45It was actually left over from very early times.
09:47So you see some walls
09:50There are many autographs from celebrities from various fields here.
09:53These are all unique features of this tea restaurant.
09:57There have been some similar types in recent years.
10:01That is, ice room of the same series
10:03But this kind of thing is going from the old to...
10:06Not that old
10:07Then to the new
10:08That's how it changed.
10:10OK
10:11We are very grateful to Dr. Xiao today.
10:13Provide us with this course
10:14Learn more about Hong Kong's food culture
10:16yes
10:17I've really learned a lot and gained a lot of knowledge.
10:19Of course, I am also very grateful to my two friends.
10:21It's really rare.
10:22Because some friends
10:23Actually during the visit
10:25Or during a chat
10:26He rarely eats.
10:27But our two milk tea masters next door
10:30It's real food.
10:31Real food
10:32Real food
10:33Real food
10:34There's also delicious food.
10:35It's really delicious and tasty.
10:39Thank you
10:40Thank you
10:41Thank you
10:57There are old-fashioned coffee shops
11:00It retains the original, nostalgic style.
11:02And in Yau Ma Tei
11:03There is a new generation of people who want to protect the source.
11:05Want to try something new again
11:07It combines nostalgia and innovation
11:09Transforming an old ice cream parlor into a tea restaurant and coffee shop
11:11Let's have two artsy young people experience this today.
11:14I'd like to ask if either of you has opened a tea restaurant.
11:20I really enjoy going to Hong Kong-style cafes.
11:23I make sure to go to a tea restaurant at least once a week.
11:25Ninety percent of the time I go to the tea restaurant for breakfast.
11:29And go to the tea restaurant
11:30My absolute favorite is satay beef noodles.
11:32I used to go there a lot when I was little.
11:35It's a family day activity.
11:39Anyway, that Saturday
11:41That Sunday
11:42I'll go to this tea restaurant.
11:44Eat breakfast
11:46Then we arrived at the tea restaurant.
11:48How about we have an egg tart first?
11:50good
11:53This is a caramel lava cake.
11:54This is taro sago pudding.
11:57Wow
11:58This is matcha red bean mochi.
12:00I think that's true too.
12:02Based on some of our Hong Kong-style egg tarts
12:04Then drill it out.
12:05Yes, when it first opened
12:06Actually, we only have one flavor.
12:07It's about making caramel.
12:08Then more and more colleagues came along later.
12:10Developed into different flavors
12:13Do you like old things?
12:15So I want to take over this tea restaurant
12:20But I'd like to ask why choose a tea restaurant?
12:22Because tea restaurants are actually a part of Hong Kong culture.
12:26Perhaps when you're in the UK, you think of some unique features of Hong Kong.
12:30It just reminds me of egg tarts, siu mai, and tea restaurants.
12:34There might be some very Japanese-style coffee in Japan.
12:37But I hope Hong Kong will also have a Hong Kong-style coffee shop.
12:40See inside for the end
12:41yes
12:46Everyone chatted with A-Feng for a while.
12:48They all learned some stories about the tea restaurant.
12:51I'd like to test your knowledge of the different types of Hong Kong-style cafes.
12:55Don't mention those fried tea and wine dishes.
12:58Of course it's not that simple.
13:00You can also ask A-Feng for some tips.
13:02good
13:03The first question is easy.
13:04What does shopping represent?
13:06Of course, it's takeout.
13:07takeout
13:08That's right.
13:09Question 1
13:10Similar to you tea and wine lovers
13:11Let's increase the difficulty a bit.
13:13Question 2
13:16What does "fat girl" mean?
13:18Fat Girl
13:21It's suitable for children to drink.
13:23Ovaltine
13:24That's how we met.
13:25Good immediately
13:26The final answer is six.
13:27Chocolate
13:28Yes, Tiger.
13:29It means chocolate.
13:31Chocolate is called Fat Girl
13:33I think it's because of chocolate...
13:34Don't answer those
13:35Those that will make you fat after drinking
13:36I really have no ideas.
13:37That's exactly what I think.
13:39But what does "fat girl" mean?
13:40Actually, it really is because of drinking that I became fat.
13:42It's very strange.
13:44Cola is fattening
13:46All right
13:47No Challenge
13:48No Challenge
13:51Water production
13:52Water production
13:53No water
13:54Dry-fried beef noodles
13:55That's right.
13:59Because of dry-fried beef noodles
14:00That is, the dry river.
14:01That is, the river has dried up.
14:03Regarding water production
14:05Bleaching
14:06Bleaching
14:08I know
14:09Just coffee
14:11no
14:12Return water
14:13Because it no longer has brown color.
14:15That's right
14:16It is a leading tea
14:17No color
14:18Almost there
14:19Actually, I'm not familiar with the terminology used in Hong Kong-style cafes.
14:21There isn't much research.
14:23It's just
14:24Inferring from its literal meaning
14:27Who knew it would guess right?
14:29I think this is definitely Cantonese.
14:31One of the most interesting places
14:34It may have many
14:35Tie Houyu
14:36Or these terms
14:37Actually, they are all
14:38It has its romance
14:39and worth
14:40And it is us
14:41Very local Hong Kong people
14:42Some things you'll only understand after a while
14:44The winner
14:46have
14:47It's about to come out
14:48right
14:49It's Tiger
14:50Great
14:51The one who lost
14:52I need to cook for Ah Feng.
14:54Then you will be in big trouble.
14:56Let me tell you
14:57Punish you
14:58You should eat too.
14:59right
15:05Today we're making our signboard.
15:06Corn Cream Dough Toast
15:08Wow
15:09One portion is
15:1050ml of milk
15:12Then 15g of sugar
15:14Two eggs
15:18You can pour it in.
15:22It's already planning to fire me.
15:24You said it wouldn't happen.
15:26Most basic
15:27I want to fire the bomb.
15:28The boss should have seen it too.
15:29Slowly launching the ball
15:31I think it should have that feeling.
15:32A little temper flares up inside.
15:35Just right
15:36Just right
15:37Eat 100g
15:38Then there's 15g of sugar.
15:40That is 30g
15:41Um
15:47The next step is
15:48Dipping in egg syrup
15:49Boss, I have a question.
15:50We're doing this now.
15:51Very familiar
15:52As usual, when we go out
15:54French toast at a tea restaurant
15:56What's the difference?
15:57You see we're using a plate.
15:58Actually, the wine we baked
16:00Not fried
16:02And then?
16:03Just squeeze this one.
16:04Rice porridge
16:05Then come and take a look.
16:07I just won.
16:09Because my hands are very dirty now.
16:11Then you should put on gloves.
16:12Hurry
16:13You're really a handful.
16:14good
16:25Do you eat a lot or a little?
16:26Little
16:27Because actually, I don't eat much French.
16:29Because I think it's very advantageous
16:30You also cannot avoid
16:31But what I want to say today is...
16:33You don't like eating French toast.
16:35What I wanted to say today is that it's baked.
16:37So I'm very interested in giving it a try.
16:39Okay?
16:40good
16:41good
16:42Then we're done.
16:43Now you can bake it.
16:44How long will it take?
16:458 minutes
16:468 minutes
16:47If we use a new cooking method this time
16:50Make this French toast
16:52Add some new ingredients
16:54Actually, I think
16:55I would like to give it a try.
16:56Because I didn't eat French toast much before.
16:59I think it's very greasy.
17:00It's really greasy.
17:01Then Xiaoti has a bad stomach.
17:03Then if it's baked this time
17:05instead of frying
17:06Then I'd like to give it a try.
17:07good
17:08That's fine.
17:09The last step is complete.
17:11It's about squeezing out Crimmol.
17:13Just millet is fine.
17:14Looking at this now, it really feels Japanese.
17:16right
17:17Transform into T
17:18It should become J
17:20Thicken it
17:22Thicken it
17:23Siddhartha is of course evil.
17:24Of course
17:25Big Boss
17:26To lose weight
17:27Delicious French Fries
17:30Are you rushing to put out the cakes?
17:32A little crispy
17:34OK
17:35Completed
17:36Completed
17:39What are the triggers?
17:40It will make you put French toast
17:42And this cooked rice soup
17:44corn chips
17:45Put them together like this
17:46You all probably drank this when you were little.
17:47Corn soup
17:48right
17:49So we thought
17:50For example, try putting them together.
17:52It might have a crispy flavor.
17:54Maybe
17:56It's a combination
17:58In my eyes
17:59French toast is sweeter.
18:02It might be Han Hak-jang.
18:03It might be peanut butter.
18:06It has a slightly salty taste
18:07But now this corn soup
18:09I think corn soup
18:10It's baked.
18:11Add a touch of saltiness to the peanut butter.
18:13I'm afraid of eating French toast.
18:14Because it is oily
18:15And this is what we just avoided.
18:17The things I'm afraid of
18:18fry
18:19This is how you usually bake
18:21And I'm a fan of corn soup.
18:23Both are suitable for you
18:24It suits me perfectly.
18:25Eat it once
18:26Okay, besides eating French toast, what else do we eat?
18:28There should be other delicious foods as well.
18:30some
18:31some
18:32good
18:33Now I'm coming to give it to you
18:38If you want to create an innovative food
18:40I will definitely have satay beef noodles
18:43Start extending
18:44Satay Beef Noodles
18:46I'd like to try this ham cappon.
18:52Can cook it well
18:54It should taste pretty good too.
18:55The filling might be salty.
18:57The outside is sweet.
18:59But the surface has color.
19:05Risotto
19:06What you just said
19:07This is the legendary risotto.
19:09Sausage and Mushroom Risotto
19:11And then this is...
19:13Satay Beef
19:14Then curry garlic
19:15Paired with beef tenderloin
19:16Your favorite
19:17That's what I meant by innovative food.
19:19Satay Beef
19:20To innovate
19:21Okay, I'll eat this first.
19:22Really amazing
19:23Every dish is really
19:25This is the first time I've seen so many.
19:27That is 90%.
19:28Call C
19:29Nine out of ten people saw it for the first time.
19:30So I am very grateful to everyone.
19:32This innovative food
19:33What's wrong?
19:34Give me a dish
19:36Not many dishes
19:37Use mushroom water to boil
19:40oh
19:41Heart-Fluttering Mushroom Water
19:42What's that crunchy part of the dough?
19:44Dried scallions
19:45Dried scallions
19:46right
19:47First of all, I think
19:48Satay Beef
19:49In short
19:50Delicious satay
19:51pseudo-elder
19:52Like this
19:53Make a bread top
19:54Eat it once
19:55bowl
19:56It really can
19:57The raw materials of the tea restaurant
19:58Put one
19:59Standard dishes
20:00I think these are...
20:02Very suitable for young people
20:03Some food to eat
20:05right
20:06It's a very good level.
20:07Encourage young people to pay attention to some of the unique features of Hong Kong.
20:11Because in my eyes
20:12I think that old tea restaurant
20:14For example, both I and Tae-kyu are
20:15Actually, there are slight differences in the era.
20:17However, there is also a connection to
20:19That community
20:20That community
20:21Actually, many neighbors
20:22They actually came down and turned on the lights.
20:23Um
20:24So your restaurant
20:25Has this been included?
20:26A normal tea restaurant
20:28A community culture
20:30Continue to extend
20:31some
20:32We will take into account our previous customers.
20:34Although it was our breakfast
20:35Make some slurry
20:37It's the most traditional thing.
20:38So, our age group
20:39It's very wide
20:40Those guests who left before
20:41They all come to patronize
20:42That's what they think.
20:43There is another place like this.
20:44Nothing has changed before.
20:45It wasn't demolished here.
20:46I also saw places like this.
20:47You can feel
20:48Everyone is happy
20:49We will make it in circles.
20:51Because there are actually many old shops
20:53But actually, they gradually disappeared.
20:55Things from the old district all along
20:57Old things will be eliminated
20:58So there are fewer and fewer of them.
21:00So I hope to bring people from other areas.
21:02Take a walk around Madi
21:04Look at Yuma Di
21:05Where
21:06Also, I think he's very capable.
21:08Everyone knows
21:09Hong Kong shops must be very expensive.
21:10Salary is expensive
21:11Everything is expensive.
21:12But he still chose to do it.
21:15Prove that he is really right
21:16Cooking
21:17Or the inheritance of culture
21:20He is very enthusiastic
21:22Very determined
21:23Honestly
21:24Risha Ah Feng used a new creative idea
21:26To extend the lifespan of a tea restaurant
21:28Or use different creative methods
21:30Or a new way of thinking
21:31To cast in an existing thing
21:33Extend
21:35Instead of simply calculating it that way...
21:37Thank you so much today.
21:39Thank you, Afeng.
21:40Don't waste so much food.
21:42Let's eat together.
21:43Okay?
21:44Thank you, Afeng. Thank you...
21:54thank you…